We live gluten, dairy and sugar free. I've been asked many times if we eat dessert. The answer: YES!
Now, do we eat dessert every day? Not even close. I make yummy dessert for special occasions like holidays, birthdays and when people come for dinner. AND it's a big deal when I do. Dessert in and of itself is a huge celebration in our house.
Living without gluten, dairy and sugar has made me have to think outside the box when it comes to dessert because traditional desserts or even alternative store bought desserts don't fly. What's so amazing about that, is the experimentation with making desserts has been some of the tastiest foods I have ever had.
I truly feel grateful for this health journey as it's made me stretch, expand and open up. I am so thankful that I get to eat and live the way I do. Although not always convenient, my health is definitely an indicator I'm doing something right.
Back to desserts...
Although these can appear to be really out of the box, they are the creamy decedant dessert that will leave you saying "for real?!" I made these strawberry cheesecakes with my cooking club and they were really amazed at how yummy and easy they were to make.
We also made lots of other stuff too as you can see...
What gives this dairy free cheesecake it's amazing creamy texture is the cashews. Yes, when living dairy free, cashews are your friend for making amazing dairy alternatives, like...
They are such a diverse nut that can truly transform almost anything dairy free... with a little savvyness of course.
Without anymore waiting, here's your cheesecake.
- 1 cup packed medjool pitted dates
- 1 cup raw walnuts
- ¼ tsp sea salt
- 1 1/2 cups raw cashews, quick soaked if blender is weak
- 1 large lemon, juiced
- 1/3 cup coconut oil
- 1/2 cup full fat coconut milk
- 1/2 cup pure maple syrup
- 12 small frozen strawberries
- In a food processor, add dates, sea salt and walnuts and blend until dates and walnuts combine and make a sticky dough.
- In a blender, add cashews, lemon, coconut oil, coconut milk, and maple syrup. Blend on high until smooth and creamy.
- On a baking sheet, place 12 silicon muffin cups in rows. Place 1 heaping tablespoon of the crust in each silicon cup and press down with your fingers.
- Pour filling on top of crust, so that the cup is about ¾ full.
- Place strawberries in a small saucepan and place over medium heat. Cook strawberries until they start to reduce and soften allowing the juices to come out. This takes about 5 minutes.
- Place about 1/8 of a tsp of strawberry juice on top of the cheesecake. Using the tip of the handle of the spoon, gentle create a swirl with the strawberry juice. Take one of the cooked strawberries and place it in the centre of the mini cheesecake. Do this for the remaining 11.
- Place on a baking sheet and put flat in the freezer for 4-6 hours or overnight. Before serving, remove from the freezer for 10-20 minutes for them to soften.
I also tried making raspberry cheesecake, just swapping out the strawberries for raspberries. They were good, but the strawberry was the favourite.
Do you have any amazing recipes with cashews you would like to share? Feel free to post them in the comments below!