Twice a year, the University of Oregon would have a street fair on campus where food trucks, craft booths, and everything in between would set up on the main road. While booking it to Frisco’s, the food truck that had my favorite pulled chicken sandwich, […]
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 […]
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 blueberries because he was “craving them.” You guys…He paid $6.99 for one of those little plastic containers of blueberries, which pretty much holds so few that I could shove them all in my mouth at once! When I was basically like, “WTF, Ash?!” he says, “Is that a lot??” You can tell who does the grocery shopping in our house. Point is, enjoy the berries.
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 lot healthier for you than real ice cream for a few reasons:
- There’s no refined sugar. It uses maple syrup rather than processed white sugar or corn syrup like most store-bought brands use.
- Less sugar overall. Milk and cream also contain their own natural form of sugar known as lactose. Since it doesn’t contain either of these, it decreases the sugar intake.
- Contains more healthy fats. Coconut and cashews both contain a lot of healthy monounsaturated fats and medium-chain fatty acids.
Throw these 6 ingredients together in a blender and blend until smooth. I chose to use cashews in the recipe to more closely resemble real ice cream. The cashews add creaminess and take away some of the coconut-y taste.
Please don’t forget to scroll down, rate this recipe and leave a comment!
Vanilla Coconut Cashew Ice Cream
NUTRITION FACTS: (per 1/2 cup serving) Calories: 348 Total Fat: 26.3g Saturated Fat: 10.5g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 74mg Potassium: 1.5mg Total Carbohydrate: 21.9g Dietary Fiber: 3g Sugars: 16.6g Protein: 5.5g
- 2 cups raw cashews, soaked*
- 1 (15 oz) can full fat coconut milk
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- * to soak cashews, add water to a bowl and allow to sit for 4-6 hours or overnight.
- Step 1 Drain water from cashews and add to a high-powered blender with remainder of ingredients.
- Step 2 Blend until really smooth and creamy. There shouldn’t be any chunks.
- Step 3 Optional: Let cool in the refrigerator for 30 minutes before transferring to the ice cream maker. I find this step makes it a bit creamier and it doesn’t get so hard in the freezer.
- Step 4 Put in an ice cream maker. Allow to churn for about 20 minutes or until thickened.
- Step 5 Store in the freezer in an airtight container.
- Step 6 When ready to eat, allow to sit on the counter for 5-10 minutes to thaw a bit before serving.
My ice cream maker is the KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models