Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]
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.
When I first started talking about this website, Ashton insisted that I have a section called “Bro Meals” with super simple, quick recipes that any guy could make. He even enthusiastically said, “If you post recipes like that, even I could cook them!!” Not sure […]
Going out for brunch is the best. Breakfast restaurants always have fresh coffee brewing, delicious mimosas and everything from savory eggs benedict to sweet treats like waffles and pancakes. While I’m always tempted to get the banana bread french toast with a mound of whipped […]
I’m Canadian, so it’s pretty much a given in that I LOVE ketchup. When I moved down to Oregon from Saskatchewan, I had so many people say to me, “Wow! You put ketchup on everything!” While that’s a slight exaggeration, it is by far my favorite condiment.
Have you ever looked at the ingredient list on a bottle of store-bought ketchup? High fructose corn syrup, corn syrup, sucralose, sugar, torula yeast, natural flavoring… First of all, what the hell is the difference between high fructose corn syrup and regular corn syrup? Why do they need both? Sucralose, the food industry’s way of stamping “reduced sugar” or “sugar-free” on labels. It’s an artificial sweetener meaning they made it in a lab. Why use artificial sweeteners when there are perfectly good natural ones? Sugar = white refined. Torula yeast. Huh?! Natural Flavoring. Why not make a product that doesn’t need to have flavor added and is packed with delicious flavor from the original ingredients?
When I started to read labels and pay attention to the food I was eating, I was shocked at how little I knew about the ingredients. But…I knew damn well I wasn’t giving up ketchup so I had to find a solution. I sweeten tons of other stuff with dates so figured it might work in ketchup too.
So here you go, a totally natural ketchup with half the sodium and sugar as regular ketchup with ingredients that you know and can pronounce. Plus, it’s just in time for all my ketchup loving Canadians to celebrate with at their Canada Day barbecues!
Let me know how you liked this recipe by leaving me a comment and rating it below!
Homemade Date Sweetened Ketchup
NUTRITION FACTS: (per 1 tbsp) Calories: 12 Total Fat: 0 Saturated Fat: 0g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Cholesterol: 0mg Sodium: 85mg Potassium: 57mg Total Carbohydrates: 3g Dietary Fiber: 0.5g Sugars: 2.25g Protein: 0.3g
- 1/2 cup chopped, pitted dates
- 1 - 6oz can tomato paste
- 1 - 14oz can diced tomatoes
- 2 tbsp apple cider vinegar
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp all-spice
- Step 1 Add all ingredients to a small saucepan
- Step 2 Cook on medium heat until it starts bubbling.
- Step 3 Turn to simmer and cook another 15 minutes, covered.
- Step 4 Pour mixture into blender and puree until smooth. (Caution: lid can be hot!)
- Step 5 Pour back into pot and put back on low heat for 10 minutes, covered.
- Step 6 Store in fridge for up to 3 weeks, or in the freezer for 2 months.