Raspberry Cheesecake | Vegan, Gluten Free, Divine

Make it cherry ;P Haha have fun with this one! You seriously can’t mess it up. I invite you to truly savor the beautiful people in our lives right now and have this memorial day be one of utmost gratitude. If you are having a celebration and feel anxious around food at parties, this is your time to seriously practice self trust, self love, and release the ideas of shame around certain foods. We are here to be happy and free, and we can choose a perception that serves us. No more beating ourselves up. Just fully enjoy!

If you feel called to help those who have been wounded in war, whether that be physically, mentally, or even a loved one of a wounded warrior, I invite you to donate to the Wounded Warrior Project. This is a very progressive organization active in helping those who need it most. I am confident the funds will help. Or, if you live in the SoCal area, it would be awesome to see you at their 5k in late August.

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Crust:

  • 20 medjool dates, pitted
  • 6 oz raw almonds
  • 1 tsp vanilla extract

Steps:

  1. Line a 9×6 baking dish with parchment paper (feel free to try round spring cake pan, pie plate, or square pan!)
  2. Using food processor S blade, blend the crust ingredients until well combined and pressable texture for crust, nice and chunky, not paste or butter
  3. Press crust evenly into parchment lined dish

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Cheesecake:

  • 2 cups raw cashews, soaked in the fridge overnight and drained
  • 7 medjool dates, pitted
  • 1 cup plant based yogurt, I like lavva brand
  • 2 cups raspberries or frozen pitted cherries
  • 1 tsp vanilla extract
  • 1-2 more cups raspberries or frozen cherries, blended, to make a decorative swirl

Steps:

  1. Soak cashews overnight, drain and rinse.
  2. Blend cheesecake in a high-speed blender like a Vitamix or use your food processor S blade again.
  3. Spread evenly over crust and freeze overnight
  4. Keep in the fridge for up to 1 week
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Pumpkin Cheezecake Bars | Vegan, Probiotic, Gluten Free, Date Sweetened, Oil Free, AMAZING

Pumpkin Cheesecake Bars

with ~4 billion probiotics per bar!!

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To everyone out there who once said, “I LOVE CHEESECAKE” Look no further. Seriously.

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These babes are so delish, and are actually full of ingredients for sustained calm energy, mood, and even improve digestion and immunity! How!? Well, using healthy foods like dates, pecans, and cashews of course. But also! I am a huge fan of the Lavva Yogurt company.

Their yogurt is pili nut based with 0 (zero!added refined sugars, and 50 billion! Yes 50 billion probiotics.  Probiotics are amazing for of course digestion and beautiful perfect snake poops, (yay!), but did you know that most of our serotonin (the feel good neurotransmitter) is produced in the gut? Plus, our GI is an open vessel to the outside world, and is lined with inflammatory and immune cells ready to fire to protect us from invaders.  It makes sense if the biota is thrown off, our immunity and inflammation would be all over the place.

I love how this yogurt tastes and makes me feel so much that I got it for a yogurt parfait bar at one of The Shift retreats that I chef at.  The ladies 1. loved it and 2. Were floored with how amazing their digestion was after just one weekend!  Granted, my whole foods plant based cuisine helps peoples digestion, but honestly often people will complain of discomfort and gas due to so much fiber they are eating all of a sudden.  With the addition of this effective delish yogurt, it really helped!

 

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Makes 20 Bars. adapted from the incredible Feasting On Fruit

Crust:

  • 20 medjool dates, pitted
  • 6 oz raw pecans
  • 3 tsp pumpkin pie spice (to taste)
  • 1 tsp vanilla extract

Steps:

  1. Line a 9×6 baking dish with parchment paper (feel free to try round spring cake pan, pie plate, or square pan!)
  2. Using food processor S blade, blend the crust ingredients until well combined and pressable texture for crust, nice and chunky, not paste or butter
  3. Press crust evenly into parchment lined dish

Cheesecake:

  • 2 cups raw cashews, soaked in the fridge overnight and drained
  • 7 medjool dates, pitted
  • 1 container Lavva Vanilla Yogurt
  • 1/2 container Lavva Original Yogurt (save the other half to top your oatmeal or smoothie bowl!)
  • 1 cup pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla extract

Steps:

  1. Soak cashews overnight, drain and rinse.
  2. Blend cheesecake in a high-speed blender like a Vitamix or use your food processor S blade again.
  3. Blend until super creamy and smooth
  4. Pour on top of crust
  5. Freeze overnight
  6. Let thaw for 10-20 minutes, slice into 20 bars and keep in the fridge for ~5 days or freezer for up to 2 weeks. DEVOUR IN ECSTASY

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