October and the first part of November have been really busy. Moving, my sister visiting, a food conference in DC, a trip to New York for the NYC Marathon with the Leukemia Lymphoma Society. Whenever I do this much traveling, I usually eat worse than […]
If you form a first impression of Liv Micheli by looking at her website, Liv For Luxury, you might get her all wrong. While she is a NYC-based fashion, beauty, and lifestyle blogger, she’s not the type of girl that only goes for the most expensive pieces of clothing or changes her outfit three times throughout the day during New York Fashion Week. (If you know me at all, you’d know that I probably wouldn’t have a lot in common with someone like this, since my outfits mainly consist of either spandex and a sports bra, or jeans, a t-shirt and a hat to hide my greasy workout hair.)
As athletes, Ashton and my number one priority, when we weren’t training, was our diet; eating healthy, whole foods. Okay that’s a lie, it was my number one priority, Ashton just benefited from it. Regardless, our days pretty much revolved around food: (these are Ashton […]
If you guys wanna laugh your ass off, watch me attempting to do the single leg squat jumps in the video below. SO BRUTAL! But our frisbee technique… I have one word: Solid.
This is the first time Ashton and I have really worked out together in a year (since Rio!), and it’s crazy to think about because we used to work out together EVERY. SINGLE. DAY.
If any of you have ever heard of the food blog, Running On Veggies, then you’re going to be excited about this post. Lottie Bildirici is the creator and mastermind behind all the delicious, plant-based recipes on the site, which I came across in 2015. […]
After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…”
You’d be surprised.
I’ve made these bad boys for about a dozen people now, asking each of them to guess what they’re made with after tasting them. I’ll give them hints like, “They don’t contain cream cheese and are refined sugar-free.” To this day, no one has guessed it right.
When they find out that they’re made with cashews, people are always shocked. But how are they so smooth? What makes them taste so much like cheesecake? Some people have even said that they don’t particularly like cashews or coconut and don’t really taste a huge difference.
I’ve even fed them to the fussiest of eaters, you know, your meat-and-potato eaters, with absolutely no complaints. Have I convinced you yet??
I’m obsessed with these little “cheesecakes”. When I make a batch, Ashton and I usually inhale them in a day, two if we’re lucky. They’re perfect for those times when you’re craving something sweet.
The crust is made with 4 ingredients: dates, pecans, sea salt and vanilla. That’s it! No more high sugar graham crackers and loads of butter.
The “cheesecake” part is even more simple. All the ingredients go into a blender before pouring it over the crust. I’ve found that the lemon juice is the key. It’s what really gives it that traditional cheesecake taste.
Give them a try, rate them, leave a comment…I guarantee they’ll turn into your go to dessert.
Mini Blueberry Cashew Cheesecakes
NUTRITION FACTS: (per 1 cheesecake) Calories: 345 Total Fat: 21.5g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 3.7g Cholesterol: 0mg Sodium: 89mg Potassium: 174mg Total Carbohydrates: 36g Dietary Fiber: 4g Sugars: 26g Protein: 4g
- 16 soft dates, pitted
- 1 cup pecans
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1.5 cups raw cashews
- 1/2 cup full fat canned coconut milk
- 1/4 cup raw, unfiltered honey
- 1/3 cup coconut oil, melted
- 1/4 cup fresh squeezed lemon juice (not lemon juice concentrate)
- 1 tsp vanilla extract
- 1/2 cup blueberries (thaw if frozen)
- Step 1 Soak the cashews in a bowl of hot water for approximately 1 hour to soften.
- Step 2 In a food processor, add the dates and pulse into tiny bits, then add the pecans and process until pecans bits are the size of the date bits. Add the salt and vanilla next and process until the mixture begins to stick together.
- Step 3 Line a muffin pan with liners and press the date/nut mixture into the bottom of each liner until all is used and the “crust” is about 1/2 inch thick. Place in the freezer to chill while making cheesecake filling.
- Step 4 Drain the cashews and put into a high-powdered blender* with all the remaining filling ingredients. You have a choice with the blueberries. You can either blend in with the cheesecake ingredients, or swirl them in after. It doesn’t change the taste, just the look.
- Step 5 Blend on high speed until really smooth. The batter should be thin enough that you can pour it. If it’s too thick, add a bit more coconut milk.
- Step 6 Taste and tweak sweetness or tartness as necessary. We like it tart.
- Step 7 Remove muffin tin from the freezer and pour the filling evenly into each cup. If you are swirling in the blueberries, do this now.
- Step 8 Cover with plastic wrap and place in the freezer until completely frozen solid, about 2 hours.
- Step 9 Remove muffin papers and serve. Store in a sealed container in the freezer between layers of parchment paper.
- Step 10 * If you don’t have a high-powered blender, you may just have to blend it for a lot longer.