Raw Chocolate Swirl Cheese[LESS]cake – Grain and Dairy Free

I love cheesecake, like more than you can imagine… but when I became lactose intolerant it was one of the first things I had to give up. It has taken me a few years to find a replacement that I enjoy just as much, probably because my criteria was quite strict – no dairy, no grains and all natural – lo and behold – I found the perfect recipe, and today I am going to share it with you!

Read this recipe with an open mind. When I serve it to guests I never tell them the ingredients until after they have asked for seconds. I promise it is absolutely divine and almost entirely guilt free. Although this recipe has three parts, it is one of the easiest desserts in my repertoire. Make these – this is not a suggestion, you’ll thank me later!

Raw Chocolate Swirl Cheese[LESS]cake

Recipe from: The Detoxinista [my favourite healthy cooking blog]

Step One

Chocolate Crust:

 1 cup raw pecans

2 Tablespoons cocoa powder

2 Tablespoons pure maple syrup

1 Tablespoon coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions:

Using a food processor or high power blender, add the pecans and pulse until you achieve a crumb texture – do not over process as you’ll end up with pecan butter, which is not the objective here. Once the pecans are “crumbed” add the rest of the ingredients and blend until well combined. You may need to scrape down the sides to make sure everything is incorporated. Remove the mixture from the food processor and transfer the it to a square 6″ Tupperware, lined with plastic-wrap, and press down evenly. Place the Tupperware in the freezer for at least 10 minutes to allow it to set. During this time you can start the next step – the filling.

Step Two

Cheesecake filling:

 1 cup cashews, soaked for at least an hour

1/2 cup zucchini, peeled and chopped

2 1/2 Tablespoons fresh lemon juice

2 Tablespoons coconut oil

1/4 cup honey

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

Directions:

Combine all above ingredients in a food processor or high power blender and mix until completely combined and smooth. Pour the filling over the chocolate crust and smooth the top using a spatula.

Step Three

Chocolate Swirl:

2 Tablespoons cocoa powder

1 Tablespoon pure maple syrup

1 Tablespoon coconut oil, in liquid form

Directions:

Whisk together all ingredients until smooth and fully combined. Spoon three lines [parallel to each other] across the cheesecake filling. You will be swirling them soon so it doesn’t have to be perfect. It should look something like this:

Using a knife and a light touch, drag a knife through the top of the cheesecake back and forth perpendicularly to the lines you made– creating a marbled look like this:

Place in the freezer for at least 4 hours. When you are ready to serve, you should be able to remove the cheesecake from the Tupperware by lifting the plastic-wrap and then slice into 12 squares. Store and extra in the freezer as they will melt quite quickly. Make sure you serve them chilled.

Now make your way to the kitchen and give it a shot – this is one recipe I just cannot live without!

xo Lauren

Grain and Dairy Free Blondie Squares

There is nothing I like more than a simple, healthy and delicious recipe – and that is exactly what I am sharing with you today. Careful though, these blondies are extremely addictive.

Grain and Dairy Free Blondie Squares

Recipe slightly adapted from: The Detoxinista

Ingredients

1 cup natural creamy peanut butter
1/3 cup honey
1 whole egg
1/4 teaspoon sea salt (omit this if the peanut butter is already salted)
1/2 teaspoon baking soda
1/2 cup carob chips

Directions

Preheat oven to 350F and grease an 8″ square pan with coconut oil.

In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined.

Fold in carob chips.

Pour the batter into the greased pan, and use a spatula to smooth the top.

Bake for 20 minutes, or until the top is golden brown.

Remove from the oven, cool, cut into 16 squares and ENJOY!

Happy Baking!

xo Lauren