This time LAST year I ran a Healthy Christmas Treats Cooking Class at my local F45 and made this Pecan Crusted Raspberry Cashew Cheesecake + developed my desert formula.
Perfectly edible any time of year, however, it's been sitting in my archives untouched until a Facebook's "on this day" reminder prompted me to share the recipe, a year too late.
The freedom of eating dessert and not feeling guilty about it
In this recipe, I use fats of nuts, oils, coconut cream and flakes that naturally clench taste buds and make for a highly satisfying and nourishing dessert.
My real interests lie not in telling you what you CAN or CAN'T eat but in guiding you to make internally regulated, nourishing eating habits.
There's a difference between eating the healthy dessert because it’s what you think you should eat —vs what you’re craving.
I coach women how to use their nutrition knowledge to tune into their body, rather than creating another set of food rules.
That means that they are able to take recipes that inspire them (like this one) and create in the kitchen with joy and pleasure. They're able to eat calmly, eat without guilt or distrust that they won't be stop with just once slice.
They eat until they are satisfied, and pack away remaining pieces without thinking about leftovers calling their name inside the fridge door.
If you like this recipe, build-your-own healthy treats formula:
And with that mindset piece addressed, my practical foodie hat is stepping up.
I've created a formula to show you how I've taken this recipe and used it to make key lime pie, lemon meringue pie AND banoffee pie. Yes and yum!
Pecan Crusted Raspberry Cashew Cheesecake
serves 10 --1.10 mins prep + freeze time
You will need: measuring cups + spoons, bowl for soaking cashews, measuring spoons, 20 cm round tart dish, juicer, food processor
The enzymes in the cashews break down much faster (an improve their nutrients absorption) by soaking them in a teaspoon of apple cider vinegar and a pinch of salt.
1 cup pecans (preferably activated)
½ cup pepitas
2 tbsp coconut flakes
1 tbsp coconut oil
4-6 dates, seeds removed
Pinch of himalayan sea salt to taste
Cashew ‘Cream Cheese’:
½ cup raw, unsalted cashews (soaked in water, salt and apple cider vinegar overnight)
1 cup coconut cream (or plain full fat yogurt)
1 tsp vanilla powder
¼ cup rice malt syrup
½ lemon, juiced
½ cup of fresh or frozen raspberries
Prepare a tart dish with cling wrap or lightly grease with coconut oil
Place all base ingredients into a food processor and pulse until mixture resembles bread crumbs and sticking together when pressed.
Pour mixture into tart dish and spread the base evenly, 1-2 cm up the side of the dish. Put the dish in the freezer to cool.
To make the ‘cream cheese’, drain the cashews well and wash out the processor. Add the cashews to the processor and blend to a creamy consistency, slowly add in each of the other cream cheese ingredients and pulse until the mixture is a soft and a creamy.
Pull base out of the freezer and pour the cashew ‘cream cheese’ onto the base, using the back of a spoon to spread evenly.
Press raspberries into cream cheese and return dish to freezer for 1 hour. Remove from freezer 5 minutes before ready to serve to allow cream to soften and cut through easily.