cashew

Strawberry Cheesecake Bars (raw, paleo, vegan)

August 1, 2019 by Dafna Leave a Comment

Celebrating this first day of August with a raw & frozen treat! There’s nothing like making an easy and delicious no-bake dessert in the middle of summer. And especially when it’s this millennial pink stunner. It’s a strawberry cheesecake (that’s raw & vegan) layer over a quick to come together crust. While it does require a few hours of soaking, this recipe really is a snap to make. The cheesecake layer is made of soaked cashews and blended with an ample amount of fresh strawberries that are oh-so-sweet this time of year. The crust is made simply, with a bag of granola blitzed with some coconut oil.

This recipe was inspired by Bob’s Red Mills new Pan Baked Granolas which I could not wait to try. Although I typically do not eat grains (this granola is made with oats), I love the Bob’s line of products so much that I thought this new granola was well worth a try. And I’m happy to report that the granola was pleasantly sweet and perfectly crispy. I used the Maple Sea Salt flavor for this recipe and thought it was the perfect base layer for the strawberries and had a similar flavor to the traditional graham cracker crust that typically goes with cheesecake. Of course, feel free to use whatever granola you love most and would play well with the strawberries.

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Strawberry Cheesecake Bars

raw, dairy free, vegan, paleo-option, gluten free, no refined sugar

This quick and easy frozen treat is such a great dessert for the summer time. No turning on the oven and uses fresh strawberries that are abundant during these warm months. The cheesecake is made of cashews and sits atop a quick to come together crust. The cheesecake is light and fresh but oh-so-satisfying. Kind of like a super luscious strawberry ice cream you could eat with your hands.

freshlydafna.com

Course Dessert

Ingredients

Crust Ingredients

1 bag granola (3 cups) I used Bob's Red Mills new Maple Sea Salt Flavor
1/4 cup coconut oil melted
1 tsp cinnamon

Strawberry Filling

2 cups cashews raw
2 cups strawberries, halved about 10 ounces
1/4 cup coconut oil melted and cooled
1/4 cup maple syrup
2 tbsp lemon juice about 1/2 lemon
1 tbsp vanilla

Instructions

Soak cashews in filtered water for at least 3 hours (or if you're short on time, soak in boiled water for 1-1 1/2 hours).
Line 8x8 baking dish with parchment paper.
Blend all crust ingredients together in a blender or food processor until everything is damp and pea sized.
Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer and place in the freezer.
Drain the cashews and wipe the inside of the blender/food processor.
Make the filling by blending all the filling ingredients together until it is luscious and creamy, about 2 minutes. Taste and add more lemon juice and/or maple syrup to your liking.
Pour the filling over the crust and spread into an even layer and place back in the freezer to set.
Let freeze for an hour and then slice to desired shapes. Place in airtight container until you're ready to enjoy these!

Recipe Notes

Feel free to use any granola you like, grain free if you are Paleo.

I used fresh strawberries for this recipe but am fairly certain you can use frozen as well, just defrost and rinse before adding to the cashews.

Disclaimer: I received the Bob’s Red Mills new Pan Baked Granola for free. However all opinions are my own and I was not paid to write this post. Nor would I ever write about a product that I do not try myself, love, and fully endorse.

Matcha Cheesecake Bites (vegan, paleo, raw, gluten free, grain free, low sugar)

January 26, 2018 by Dafna Leave a Comment

MINI MATCHA CHEESECAKE RECIPE + BENEFITS OF MATCHA

I have never been a coffee drinker. I often wish I was though because of it’s prevalence in our culture and all the amazing health benefits. But, as I often remind myself (after stealing sips from my guy’s especially pretty looking cups of coffee in hopes that maybe this time I’ll like it), it’s just not for me. But that’s fine because I truly love teas. And tea too boasts tons of healthy attributes. I love the endless tea varieties, from the complex and unusual to the standard and traditional teas. There is however an unrivaled, ultimate queen of teas: matcha. I love it the plain, traditional way, the modern matcha latte all blended up adaptogens, in smoothies, and basically anywhere I can try to sneak it in. Case in point, these Matcha Cheesecake Bites. They are vegan and paleo and supped up by the addition of nutrient packed matcha powder.

What is Matcha?

Matcha is a green tea but more powerful because unlike all other teas the leaf is ground to a fine powder, which is then ingested while drinking. This essentially means that you get all of the nutrients available from the leaf rather than what you would get just from steeping the leaf like when using tea bags or loose leaf blends. One cup of matcha is the equivalent of drinking 10 cups of regular brewed green tea.

Health Benefits of Matcha

– Super high in antioxidants and polyphenols.

– Supports a healthy metabolism and ability to burn fat for energy.

– Has caffeine which helps with energy and focus but is less likely to give people the jitters who may experience this with other caffeinated beverages.

– High amounts of antioxidants reduces inflammation.

– Contains chlorophyll which is a powerful detoxifier and can help with the elimination of heavy metals.

– All the above attributes of matcha like high antioxidants, chlorophyll, polyphenols can lower blood pressure and can be anti-aging.

Sounds Magical, Any Negatives?

Yes. While matcha has some amazing health benefits it is extremely important to buy good quality and responsibly sourced varieties. Lower quality matcha powders tend to contain high amounts of lead. I recommend buying only organically grown matcha and brands that are imported from Japan. I recently tried Soar Organics Matcha and found the quality to be very good.* It meets my above criteria.

Ways to Use Matcha:

Traditionally it is blended with a matcha wisk. Here is a good how-to video. For more modern matcha latte ideas check out my instagram! I drink a blended matcha with lots of healthy goodies every morning and am quite literally obsessed and post the recipes frequently.

It’s also great in smoothies!

But, here’s a way more creative dessert recipe with matcha!

These are an amazing healthy treat that were devoured in only 2 days after I made them. They are low in sugar, high in healthy fats, vegan, and paleo. Plus they are spiked with matcha tea making them an extra healthy dessert.

Matcha Cheesecake Bites

vegan, paleo, raw, gluten free, grain free, low sugar, no refined sugar, high fat

These mini cheesecakes are the epitome of a healthy treat. They are easy to make, will keep well in the freezer and taste amazing. They are vegan, paleo, raw, gluten free, grain free, and relatively low in sugars! Plus they are spiked with matcha powder adding a touch of pizzazz but a ton of health benefits.

freshlydafna.com

Ingredients

Crust

3/4 cup raw almonds
1/2 cup coconut flour
3 tbsp coconut oil
1 tsp cinnamon
1/4 tsp salt
3 tbsp coconut nectar

Cheesecake Layers

2 cup raw cashews soaked overnight
1/2 cup full fat coconut milk shaken
1/4 cup coconut oil melted & cooled
1/4 cup coconut nectar
3 tbsp lemon juice freshly squeezed
1 tbsp vanilla
1 1/2 tsp matcha powder organic strongly encouraged

Instructions

Soak the cashews in filtered water overnight or for at least 4 hours
Make the crust by adding all the ingredients to a food processor or high powered mixer and blend in short bursts until a sticky dough forms.
Line a muffin tin with 12 muffin liners. Equally distribute the dough into the base of the muffin liners and press down firmly to form a solid crust. Place in freezer while making the cheesecake layer. Wipe down the inside of the food processor/blender.
Drain the cashews into a mesh strainer and rinse well.
Add all the cheesecake layer ingredients (except the matcha powder) into the food processor/blender and blend for about 2 minutes or until a soft and super creamy texture forms. Taste and adjust to your preference by adding more lemon or coconut nectar.
Pour 1/2 of the cheesecake mixer into a bowl. Then evenly distribute into the muffin liners over the crust, smoothing out the surface with a spoon or rubber spatula. Let firm in freezer for about 10 minutes.
Meanwhile, add the matcha powder to the cheesecake mix and blend until evenly distributed. After the first layer has chilled a bit, evenly distribute the matcha mix over the white cheesecake layer, again smoothing out the surface.
Return to freezer to let set completely. About 2 hours. Then place in lidded container and store in freezer until ready to eat. When ready to consume remove from freezer and let temper at room temperature for about 10-20 minutes.

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

*Disclaimer: I did receive a free sample of Soar Organics Matcha Powder but am not in any way affiliated with the company and in no way compensated for this post. All opinions are my own and unsolicited.

Nut Pulp Energy Balls (paleo, keto, vegan)

May 7, 2017 by Dafna Leave a Comment

I HATE wasting food.

I always feel so fortunate to live in an area that has city composting which makes good of all the inedible peels, cores, stems, and unfortunate dropped food situations. And even though I know our organic food “waste” will be re-purposed, I always try to generate as little as possible. And yes, I’ll readily admit that I’m just avoiding taking out the compost so often. So with motivations both selfish and pure, I am always imagining ways to use as much of our food as possible so as little as possible goes to waste.

Since I’ve committed to making our nut milks instead of purchasing the store bought gum-filled versions, there’s always the inevitable question of what to do with the nut pulp.

These energy balls use the leftover from the nut milk squeezing process as the base and are the perfect snack for any time of day. They are packed with healthy fats are super low carb and sugar free or low sugar depending on your sweetener of choice and will give you that extra boost of energy.

In this recipe I used cashew pulp left over from making vanilla cashew milk, but any nut pulp will do. If you’re not making your own nut milk, this might just be the reason to start! Not to mention that homemade nut milks taste way better, do not contain any weird ingredients, and is cheaper! Plus you get to make these balls afterwards!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

Nut Pulp Energy Balls

These energy balls utilize nut pulp leftover from homemade almond milks. These are perfect little bits for any time of day. Super low carb and high in those good fats and of course delicious!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

Ingredients

1/3 cup nut pulp this is what I got from starting off with 1 cup almonds
1/2 cup raw almond
1/2 cup coconut shreds
2 tbsp coconut butter
1 tbsp cashew (or other nut) milk
1/4 cup cacao nibs
1 tsp vanilla
1 tsp cinammon
sweetener (stevia, chicory fiber, coconut syrup)

Instructions

In a food processor blend in all ingredients (except sweetener) together by pulsing several times.
Taste and sweeten as necessary with desired sweetener.
Blend together until a dough forms.
With an ice cream scoop, scoop and rolls into balls.
Store in freezer or fridge. Defrost slightly for a few minutes before eating. Will keep in the freezer for several weeks.

Which brands am I using?

Nutiva Coconut Butter
Cacao Nibs

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