Raw & Clean Chocolate Cheesecake

If you can, get your hands on some raw cacao (Dutchies: they have it at Albert Heijn). Raw cacao is quite expensive, but it is loaaaded with anti oxidants, good fats, minerals and other good nutrients. 

Looks and tastes like an authentic cheesecake, without actual cream cheese, butter and refined sugars. This is chocolate cheesecake the healthy way.

Enjoy!

Servings: one small cake tin

Time:

Prep time: 15 minutes
Freezer time: about 3 hours

Ingredients:

Base:

• 75 gr (1/2 cup) dates (stone out)
• 95 gr (1 cup) raw cacao powder 
• 4 tbsp molten coconut oil
• 3 tbsp good quality honey
• 60 (1/2 cup) gr almonds
• 60 (1/2 cup) gr almond flour
• pinch of seasalt

Cake:

• 115 gr (1 cup) cashews (soaked in water for at least 2 hours)
• 70 gr (raw) cacao powder
• 4 tbsp molten coconut oil
• 50 ml water
• juice of 2 oranges
• 50 ml honey (or rice syrup)
• 50 gr low fat quark / Greek yoghurt (or use coconut milk)

Method:

1. Pour water over the cashews and let them soak for at least 2 hours until they have softened (the longer you leave them in the water the easier it is to blend them later on).
2. Line a squared baking tray with greaseproof paper.
3. Mix together the ingredients for the base until you get a sticky dough.
4. Press the dough onto the tray to form an even layer. Set aside.
5. In a food processor, mix together the ingrediënts for the filling until smooth (there should not be any hard cashew pieces left in the batter). Pour the mix on top of the base, sprinkle with grated coconut or coconut flakes and put the baking tray in the freezer to set for at least 3 hours.
6. Cut the cheesecake in squares. They are best on room temperaturen! 

Oven Baked Breakfast Banana

Ingredients:

Baked banana:

• 1 banana
• 1/2 teaspoon coconut palm sugar (or use honey/maple syrup/rice syrup)
• 30 gr peanuts
• handful (toasted) coconut flakes
• 1 tbsp natural peanutbutter(no added sugars or oils)
• small handfull mint leaves, chopped

Serving suggestions:

• low fat Greek yoghurt / Skyr / low fat quark
• chiapudding

Method:

1. Turn the oven on to a 180 degrees C.
2. Slice the banana lengthwise and sprinkle with coconut sugar.
3. Pop the banana in the oven together with the peanuts for about 15 minutes (check after about 10 minutes) until the banana is soft and golden coloured and the peanuts are roasted.
4. Take out of the oven and sprinkle with peanuts, coconut shavings, chopped mint leaves and drizzle over the peanutbutter.

Raw Lemon & Coconut slices

Get ready for spring with these raw coconut-lemon slices! 

Ingredients:

Base:

• 65 gr (3/4 cup) oats
• 90 gr (3/4 cup) dried shredded coconut
• 110 gr pitted dates
• 6 tbsp molten coconut oil
• zest of 1 organic lemon

Middle layer:

• 2 tsp ground curcuma 
• 380 gr (raw and unsalted) cashews (soaked in water for about 3 hours)
• 160 gr rice syrup
• juice + zest of 2 big organic lemons
• 6 tblsp coconut cream (or coconut milk)
• 6 tblsp molten coconut oil
• 2 tblsp water
  

Top layer:

• 50-100 gr dried shredded coconut

Method:

1. Lay a square brownie baking tray with greaseproof paper.
2. First make the base: use a blender to blend the oats until they are quite fine, cut the dates in small pieces. Using a machine (or your hands) mix together dates, oat flour, coconut oil, grated coconut and lemon zest.
3. The base 'dough' needs to be sticky, if it's not holding together enough you can add either more coconut oil or dates. Press the dough evenly on to the baking tray, set aside.
4. Now make the middle layer: drain the cashews, make sure they have soaked for a few hours so that they have turned soft, this makes it easier to blend them later on. 
5. Using a blender, mix together all ingredients for the middle layer. You need to get a smooth liquidy mixture without any cashew pieces left.
6. Taste it: add more lemon if neccesary, or more curcuma if the colour is not yellow enough.
7. Pour the mixture on the base layer and sprinkle with the dried shredded coconut to make the top layer. Pop the tray in the freezer until it has set.
8. When it has turned hard you can pop it out of the baking tray and slice it into pieces, you can either store them in the freezer (up to a few months) or in the fridge. Eat them on room temperature.