Santa Barbara will always hold a special place in Ashton and my heart. We used to go down there for about 8 weeks a year with our coach and physiotherapist to train when the weather in Eugene was total crap (2 weeks in December and […]
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 […]
Since I finished the marathon, I’ve gone back to what I know best… Sprint and strength workouts, and it feels SO good! I didn’t realized how much I’ve missed it. There’s just something about hard interval sprinting that running for hours just doesn’t do for me.
(Side Note: I’ll be sharing one of my favorite sprint endurance workouts later this month.)
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.
So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies. Plus, it’s a […]
I’m not a big juice person. Even when I was younger and my mom would make that canned OJ from concentrate that everyone loved so much, I would always pass. I’d rather get my extra dose of sugar from more dessert than a glass of juice.
This turned out to be a blessing of sorts. As I got older, I started to understand how bad most juices can be for you, especially the ones from concentrate. Store-bought juices have an average of 6 teaspoons of sugar in a standard cup serving, and most of those teaspoons aren’t from the natural sugars of fruits and veggies, they’re from unnatural, processed sugar that the companies have added.
But like anything, there are exceptions: find a more natural juice at the store, or make your own juice at home. The cold-pressed juice trend is huge right now, and juice cleanse programs are easy to come by. Although I don’t think I could ever hold up on a three-day juice cleanse without turning into a total monster, I do like the odd, fresh-made fruit and veggie juice.
This juice is one of my favorites to make at home because it contains just as many vegetables as fruits. I have trouble drinking juices that taste like green plants and dirt, and since these kinds are typically the ones that contain a lot of vegetables, I have to work hard to find and create juices with a good balance of fruits and veggies that also taste good to me.
This juice is high in vitamin C from the carrots, the antioxidant beta carotene, which gets converted into vitamin A, from the carrots and sweet potatoes, vitamin K from the cucumbers, as well as a whole list of other vitamins and minerals.
If you’re kind of like me and don’t really care for juice but want to get some extra healthy fruits and veggies in your life, give this a try!
If you tried this recipe or have any comments/feedback, leave those below and don’t forget to rate the recipe!
NUTRITION FACTS: Calories: 70 Total Fat: 0.35g Total Carbohydrates: 22g Dietary Fiber: 5g Sugar: 15g Protein: 2g
- 1 orange, peeled
- 1 carrot
- 1/2 sweet potato
- 1/2 cucumber
- 1/8 lemon, peeled
- 1 inch piece ginger
- Step 1 Pass all ingredients, one at a time, through a juicer.
- Step 2 Stir to combine all flavors and serve.