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 :)

DAIRY FREE YOGURT POPSICLES - Pretty Wee Things (Guest Post)

Frozen yogurt popsicles are a perfectly refreshing and healthy treat for anyone to enjoy. 

Whether you are dairy intolerant or choose a dairy-free lifestyle, these are the perfect alternative to ensure you don’t feel like you are missing out.  They are also free from added sugar, something that is added to almost ALL commercial/store-bought frozen yogurt treats.

If you don’t have access to pomegranates you can swap for fresh or frozen berries, cranberries or pureed fruit.

Serves: 6

Prep time: 5-7 minutes

Freeze time: 4 hours minimum (4-8 hours best)

Ingredients 

- 170ml natural coconut yogurt 

- 130ml unsweetened almond milk/milk alternative (e.g. rice milk, coconut milk, etc) 

- 2 tbsp blueberries (frozen or fresh)

- 1 banana (frozen or fresh) 

- The seeds from 1 pomegranate

Instructions 

1 - Add 1 tbsp pomegranate seeds to each popsicle mould; 

2 - Add to a blender the coconut yogurt, almond milk/milk alternative, blueberries and banana and blend on high until smooth and creamy (you can absolutely taste-test at this point) 

3 - Pour the mixture over the pomegranate seeds into each mould and place a popsicle stick into the middle of each mould 

4 - Place in the freezer and allow to set for at least 4 hours.

Follow More Of "Pretty Wee Things" Recipe's Here:

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GOOEY CHOCOLATE PUMPKIN SPICE OAT BARS - Kaitlyn Miller

Hello, loves! I’m Kaitlyn, a self-taught cook who strives to give recipes a nutritious makeover. I absolutely love teaching others how to live a health-filled life, while still being able to enjoy the things we love…like desserts!

It’s all about the ingredients that go in to creating our food, and I strive to find the best ingredients to use, without all the processed sugar, artificial flavors, and preservatives.

My desire is to leave you feeling encouraged and hopeful during your personal journey to health, and I do my best to convey that message on my blog, Kaitgmiller.com. 

Today I am sharing one of my all time favorite recipes, the Gooey Chocolate Pumpkin Spice Oat bars. These areaccidentally vegan, and absolutely amazing.  They remind me of the perfect mixture between a brownie and pumpkin oatmeal. I mean, how could you go wrong with that?? 

I make these gooey bars in bulk, so when I’m aimlessly wandering around the kitchen for something to munch on, I can grab a bar out of the freezer and reheat 30 seconds. They are seriously perfect reheated and paired with yogurt, almond milk, or ice cream, definitely ice cream. 

 XOXO - ♡Kait

Makes: About 16 Square Bars

Ingredients

- 2 1⁄2 cups oat flour **See notes

- 2 tsp. pumpkin pie spice

- 1/4 cup cocoa or cacao powder

- 2 tsp. aluminum-free baking powder

- 1/2 tsp. baking soda

- 1 cup pumpkin puree

- 1/2 cup unsweetened apple sauce

- 2 tsp. pure vanilla extract

- 1  tbsp grass-fed butter or coconut oil, slightly melted

- 1/2 cup coconut palm sugar (or about 1/4 cup of pure maple)

- 1/3 cup chocolate chips, like Enjoy Life

Optional: sprinkle of sea salt for topping

Notes:

*Make your own oat flour using a scant 3 cups of old fashioned oats and blending them up until they are a flour consistency.  I love using Arrowhead Mills oat flour for this recipe. 

**Use refined or expeller pressed coconut oil for a neural flavor. It has the same nutritional profile as unrefined coconut oil. 

Directions

1. Preheat oven to 350 degrees F.

2. Prepare a 9x9 baking pan with oil or non-stick cooking spray. You can use an 8x8 but it will take about 5-10 minutes longer to cook. 

3. In a medium-sized bowl, combine the dry ingredients: oat flour, baking powder, baking soda, and pumpkin pie spice. 

4. In a larger bowl, combine the wet ingredients: pumpkin, applesauce, vanilla, coconut oil or butter, and coconut palm 

sugar. 

5. Slowly add the dry ingredients to the wet ingredients and stir until combined. The batter will be very thick.

6. Fold in almost all of the chocolate chips 

7. Pour into the baking dish and top with a few more chocolate chips and a sprinkle of sea salt. 

8. Bake for about 15-20 minutes or until a fork comes out almost clean. Let cool. These don't really over cook and they are extra gooey. Cut and serve. 

Store in the fridge or the freezer. Reheat for about 20 seconds. 

I encourage the use of all organic ingredients if possible :)