RAW HOMEMADE CHEESECAKE RECIPE

Hi!

I'm currently suuuuper happy! Ha, anyone else?! I just got finished up with an event in Santa Monica for PopSugar Fitness X Adidas and now I'm at one of my favorite coffee shops over on the West Side enjoying my go-to almond milk latte and thinking about how excited I am for tomorrows beach day xxx

I wanted to share this UHMAZING recipe with you guys because it is such a new staple recipe for me if I want something sweet. 

I'm not a huge chocolate person or really even that big on sweets but the one dessert I feel like I'm always down for is cheesecake. But then like, not, because it's always packed with so much sugar that I don't even think that it's worth it. 

Luckily I got to take home Purely Elizabeth's cookbook from an event one time and it has been my go-to for new healthy lunches, sauces, and now...desserts, which is where this recipe is from. 

She also has a banana nut bread that I'm dying to make as well as a carrot cake so, things are going well haha. 

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This recipe is SOOO easy PLUS I had a lot of the ingredients on me already which made me even more inclined to give it a shot. 

All you do is blend everything, make some layers, top it will raspberries, and let it sit in the fridge for an hour. 

I've been snacking on it like it's one big cookie haha I should probably just throw the rest away soon considering I'm the only one eating it......

OKAY, 

HERE'S WHAT YOU'LL NEED:

Crust: 

• 1 cup pecans
• 1 cup dates, pitted
• 1/2 tbsp coconut oil
• 1 tbsp chia seeds
• 1/2 tsp cinnamon

Filling:

• 2 cups cashews
• 1 tsp vanilla
• 2 lemons, juiced
• 1/3 cup coconut oil
• 1/3 cup coconut sugar
• 2 cups raspberries
• 1/4 cup maple syrup

DIRECTIONS:

1. In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands).
2. Place a piece of parchment paper on top of a pie dish and spoon crust mixture on top of the parchment paper.
3. With your hand, press the mixture into the pie dish. In a high-speed blender, blend cashews, vanilla, lemon juice, coconut oil, and coconut sugar.
4. Pour half the filling on top of crust. With the remaining half, continue to blend with raspberries and maple syrup, leaving a few raspberries to the side for decoration.
5. Pour raspberry filling on top of cashew filling and place in the refrigerator for an hour before serving.
6. When ready to serve, remove the parchment paper and top with raspberries.

MY BOMB ASS GRANOLA BARS

YAAAAAAAS.

I've been trying to perfect this effing recipe for what seems like FOREEVVVERRRR.

I honestly never use the oven, haha everything I make takes like 10 minutes in a pan before I throw it on some spinach and arugula then add avocado and lemon soooo my baking skills are basically non-existent. UNTIL NOW BOOOOOOM.

Alright let's just get to it because I know how annoying it is when you click on a blog to get a recipe and they give you their entire life update.

Here's What You'll Need: (Ingredients)

- 3 TBS Crunchy Almond Butter

- 1 Cup Honey

- Pinch Sea Salt

- Pinch Cinnamon

- 1 1/2 Cups Shredded Coconut

- 1/2 Cup Dried Cranberries

- 1/2 Cup Cocoa Chocolate Chips

- 1 Cup Mixed Nuts (I used cashews, almonds, and pistachios)

- 1 Cup Ground Flaxseeds

$$$ Saving Tip ::: Instead of buying a bag of cranberries, a bag of chocolate + a bag of every different kind of nut...I INSTEAD I just bought a bag of trail mix from Trader Joes that had mixed nuts, dried cranberries and chocolate. Then I quickly separated the nuts from the chocolates and cranberries :)

Here's What You'll Need: (Kitchen Ware)

- 1 9X13 Baking Pan

- Parchment Paper

Directions:

1. Pour the honey into a pan and cook it on low heat just to melt it.

2. Set your oven to 350-degrees.

3. Line your baking pan with one sheet of parchment paper

4. While the honey melts, spoon the almond butter into the bowl. Don't stir anything yet!! I'll let you know when!! :)

5. Add the Sea Salt & Cinnamon

6. Add the ground flaxseed

7. Chop up the 1 Cup of mixed nuts and add that into the bowl

8. Add in the dried cranberries and chocolate chips

9. Add in the coconut shreds

10. NOWWW drizzle the honey and stir :)!

Okay now just scoop the batter into the pan on top of the parchment paper and bake it for 20 minutes.

Let cool on the counter for one hour then let it cool in the fridge for one hour before cutting it.

It will still seem a little soft when you take it out but I promise it will harden as it cools! :)

ENJOY! Let me know what you think :)