I have a relative that discovered recently that he can not have certain foods- the list is quite extensive- including coconut, almonds, and tapioca. This makes it a little harder since I use all these items in other desserts. This is a dessert he can actually eat without feeling sick later on- something we can all eat without feeling guilty. Don't you love those kind of sweets?
Please note that this recipe is for a 7 inch diameter cake pan. Double the recipe if you want to make a dozen cupcakes or a larger cake pan.
Please note freezer times.
8 Pitted Dates
1/4 cup Walnuts
1 Tbs Agave (Can Substitute Honey)
Using a blender, blend the dates, walnuts, and agave together until they clump/stick together. You will probably have to stop and scrape the mixture together as it will stick to the sides. If you do not feel like its sticking together enough add a couple more dates and a little more agave.
Cut out parchment paper place and place on the bottom of your cake dish. This is a good time to put parchment paper on the sides as well. (you can also do these in cupcakes but be sure you use cupcake liners). This is SO important. You must do this so your crust does not stick. Take your crust mixture with your hands and spread onto the parchment paper. You should have to use your hands to spread throughout in a thin layer - about a 1/4 of an inch.
Place in the freezer for at least an hour.
2 Cups Raw Cashews (soak in water for at least 3 hours. I soaked mine over night)
1/4 Cup cashew milk
1 Tbs lemon juice
2 Tbs Agave (Can Substitute Honey)
2 Tsp Vanilla Extract
Because your cashews should be soaking in water, drain them fully and then place in the blender. Add in your cashew milk, lemon juice, agave, and vanilla extract. Blend on the highest setting. You should not be able to tell your cashews were actually cashews. No chunks! You will probably need to stop and scape the mixture off the sides. Make sure this is nice and smooth.
Take our the crust in the freezer (after the 3 hours) and pour your cheesecake on top. Spread evenly and place in freezer for at least another 3 hours.
1 cup frozen blueberries
1 frozen banana
1/2 cup cashew milk
1 Tbs agave (Can Substitute Honey)
Blend mixture. Blend until it looks like a smoothie. Top the Cheesecake with the blueberries mixture. Place in the freezer for another 3 hours at least. I topped it off with some whole blueberries.
When ready to eat
Because you used parchment paper, it should come out of the cake pan perfectly.
Let de-thaw for about 30 minutes before cutting into.
When storing- leave in the freezer and not in the refrigerator. I learned this the hard way! OOPS!
So I have to admit, I am new to this whole "no bake" cake thing. I always thought- whats the point of that? Well, I can tell you the point- this cake makes you feel like you are eating a baked cake without all of the calories. I don't feel bad eating it. Not at all. I could eat this for a snack and feel completely good about myself and satisfied.
What you need:
½ cup walnuts
½ cup pecans
10 pitted dates
1 TBS coconut oil
1. tsp vanilla extract
Banana Cream Cake
2 cups raw cashews
3/4 Cup Full Fat Coconut Milk
3 TBS honey
2 TBS Coconut Oil
2 Frozen bananas
NOTE: This fits in a small 19in cake pan (7inch wide). Double recipe for a larger cake pan. I used this size because it is a perfect snack size.
First and foremost, you have to soak the cashews in water for 2-4 hours. Try to find raw cashews or at least ones that are no salt added. This is a must- the consistency won't be right if this is not done.
While the cashews are soaking, blend all the crust ingredients in a blender. I have to keep mashing it down with a spatula to make sure these ingredients are nicely chopped. Note: if you only have walnuts or only have pecans- use a cup of one instead of both. I just happened to like how these two taste together. After blended, put it into a ball and place saran wrap for an hour.
Cut out parchment paper to fit in your cake pan. Take out the ball of crust and separate equally. Take one half and spread it onto of the parchment paper thats on the cake pan. Cut out another piece of parchment paper and place on top and spread the other half of the crust on top. Put this in the freezer for 1-2 hours.
When cashews are finished soaking, strain the water. Put all the Banana Cream Cake ingredients into the blender until it is smooth. When the crust is finished in the freezer, take out both of the crusts- keep the bottom parchment paper in the cake pan. Put half the Banana Cream Cake blend in the pan. Then put one of the crust on top. Put the rest of the banana cream cake ingredients on top of the middle crust. Then put the second crust on top. Place upside down in the freezer for 2 hours.
Take out of the freezer and flip. This should come out fairly easily due to the parchment paper on the bottom. If not, let it sit upside down and let it ease out itself.
I topped with extra pecans and serve.
Store in the freezer.
THESE WOULD BE GREAT IN CUPCAKE MOLDS TOO
This is a fun dessert that you can save in the freezer. Easy to prepare and easy to save!
Here is what you need:
1 cup Cacao Chips (get at least 60% cacao)
1 1/2 cup frozen or fresh blueberries
1/4 cup chopped walnuts
1/8 cup unsweetened coconut chips
Preheat oven to 175 degrees.
Dry 1/4 cup of blueberries (if frozen, completely defrost) in the oven on parchment paper. This takes about 3 hours to do. If you do not want to do this then you can always buy dried blueberries from the store.
Take a nonstick pan and heat the 1 cup of blueberries and cacao chips together. Keep heat to medium to ensure hot enough but not hot enough to burn. Keep stirring/blending the cacao and blueberries together. When they are nicely blended (you will have chunks of blueberries) take off of heat.
Place a parchment paper on a cookie sheet and spoon your blended cacao and blueberries on the parchment paper. Make them any size you want- bite size to cookie size. I made mine cookie size. While your bites are still hot, sprinkle your dry ingredients- dry blueberries, walnuts, coconut chips- any other of your favorite dried ingredients.
Place in the freezer and let cool. The best way to keep these are in the freezer. The refrigerator makes them a little too soft.
I for one am a HUGE fan of Peanut Butter. Seriously, how many people can actually resist it? Changing to paleo ways meant getting rid of peanuts and peanut butter... SO... here are some cookies that will completely hit the spot if you want something sweet and get rid of those peanut butter cravings.
Here is what you need:
1/3 cup of ghee
1 cup of coconut sugar
1 tsp baking soda
1 tsp vanilla
1 cup of almond butter
1 1/2 cup almond flour
2 Tbs coconut flour
1 cup Cacao Chips- at least 60% cacao
2 Tsp Coconut Oil
¼ cup Chopped Almonds
Corse Kosher Salt (optional)
Preheat your oven to 350 degrees F
Mix in your ghee (do not melt), coconut sugar, and almond butter. Let these ingredients fully mix. Add in baking soda, vanilla, and eggs. Mix on a slow speed for a good 3 minutes. Add in the almond flour and coconut flour and let mix on slow for a good 5 minutes. The almond butter is quite oily so you want to make sure it is nicely mixed.
Make sure you use parchment paper on your cookie sheet. So important because it will end up sticking to the cookie sheet if you do not use it. The Almond butter cookies will roll up really nicely but will leave a lot of oil on your hands. Don't worry... totally worth it! Put them in the oven for 10 minutes.
Take your cookies out and allow to cool on separate plate. Meanwhile, on a non-stick pan, mix and melt cacao and coconut oil fully on medium heat. Add this topping to your cookies and sprinkle with chopped almonds. I can't help but add a little sprinkle of corse salt on top.
Take a bite... Nice a soft.... oh so yum!
So I know that the title is saying a lot, but seriously... this was the best cake ever. My husband even said its one of the best chocolate cakes he has ever had. I am totally going to take the compliment.
Here is what you need:
10 oz package of Cocoa Chips (I try to use at least 60% cacao)
1 oz of Unsweetened Chocolate
1 cup Coconut Sugar
2 Tbs of Agave
½ cup of Melted Ghee
2 cups Almond Flour
¼ cup Tapioca Flour
2 Tbs of Coconut Flour
2 cups of Pecans (1 if you do not want to top off the cake with Pecans)
1 ½ tsp of Vanilla Extract
1 tsp of Baking Soda
2 TBS of ghee for greased pan
Chocolate Fudge Frosting (recipe below)
Preheat your oven to 350 degrees
Melt your Cacao Chips and Unsweetened Chocolate over a double boiler. I melt this nice and slow as I do not want to over heat or burn the chocolate. I keep the heat and medium/high and stir every other minute.
While chocolate is melting, combine the coconut sugar, Agave, Almond Flour, Baking Soda, and Tapioca Flour in your blender. When fully mixed add the Eggs and Vanilla Extract and keep blender at medium. Add the Chocolate when it is fully melted. When all is blended, add the Pecans.
You can put the cake in a 10' tube, bundt cake, any kind of cake pan etc.... Make sure you grease the pan with the extra Ghee to ensure no issues with sticking. Sticking = The Absolute Worst!
Bake for 1 hour and 15 min. I would check it around 1 hour and put a tooth pick in. If it doesn't have any thing on the toothpick after you dip it in your are good to go. I feel like everyones ovens and altitude vary so much it is hard to tell the exact time so I would start checking at about an hour.
When done baking make sure you let it cool for about 15-20 minutes. Flip over on your serving Tray. Drizzle the Chocolate Fudge on top. Top off with Chopped up Pecans if you would like.
If you are not licking the plate after this is finished then something is wrong with you. Seriously. I really wish I could have stopped myself but it was hard to resist. You know that wonderful feeling of accomplishment...that is how I felt finishing this.
What you need:
2 oz Unsweetened Chocolate
1 cup Coconut Milk
1.5 cups Coconut Sugar
sprinkles of Salt
4 Tbs Agave
2 Tbs Ghee
3 Tbs of 100% cacao powder
Use a non-stick pan and put on medium heat. Add the Unsweetened Chocolate and Coconut Milk. Stir that in for a bit and let mix really well until slightly boiling. Add in Coconut Sugar, Salt, Agave and Ghee. Let all ingredients mix together and boil slightly while stirring. Take off heat. After cooled down, put in your mixer. add 1 Tbs of cacao powder at a time. If you feel that it is not thick enough add one more Tbs of cacao powder. I mixed all ingredients together for about 10 minutes on a high speed. This is not going to be as thick as a regular frosting. When I frost cakes, cupcakes, etc with this I drip it over nicely.
When finished, put in a bowl or tupperware bowl and cover. Place in the refrigerator for 2- 4 hours. You can leave over night as well. Store for 7 days in your refrigerator.