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Chocolate, Raspberry, Orange Raw Cheesecake – vegan, paleo, no sugar

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When it comes to Christmas Day, I want to eat something really decadent but that doesn’t compromise my health.  I really love the pairing of orange and raspberry the 2 flavours taste divine and in this recipe, the raspberries are the only sweetness added, you could add a little maple syrup if you wanted but I didn’t find it necessary.

I adore chocolate but not just any chocolate, it has to be unrefined cacao, choc-full of health giving properties, full of minerals, antioxidants and iron, all of which are lost in the processing of most chocolates bought today.  Check out some of other recipes to see how else to use it, raw cacao chocolates or a cacao smoothie for breakfast.

For the base, I tried something a little different and used hazelnuts and pecans – 2 nuts that I love, it worked perfectly.

A recipe suitable for any special occasion, enjoy and let me know what you think in the comments below.


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Chocolate, Raspberry, Orange Raw Cheesecake - vegan, paleo, no sugar
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup of hazelnuts
  • ½ cup of pecans
  • ½ cup of dates
  • 1 tablespoon of coconut oil melted
  • 3 tablespoons of raw cacao powder
  • Filling
  • 1 cup of cashews
  • 1 tin of coconut milk
  • 1 cup of raspberries
  • 2 tablespoons of coconut oil melted
  • 2 tablespoons of raw cacao powder
  • 4 drops of doTERRA Wild Orange essential oil
  • Raspberries for decoration
Instructions
  1. Soak the cashews overnight but for at least 4 hours
  2. Blend the ingredients for the base in a food processor
  3. Turn out into an 8" cake base, press in firmly to create a flat base and refrigerate
  4. Press 1 cup of raspberries through a metal sieve so that you have a raspberry puree with no seeds
  5. Pour the puree into a liquidiser (I used my vitamix but any would do!) with the coconut milk but do not add the watery part and add the melted coconut oil and blend well
  6. Add in the cacao powder and blend again until all creamy and fully incorporated
  7. Pour into a glass / ceramic bowl and add 4 drops of doTERRA Wild Orange Essential Oil (be careful with imitations that are not safe to ingest)

If you would like more details about how to purchase doTERRA therapeutic-grade pure essential oils, you can buy them from here.

Chocolate Celebration Cake

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It was my sister’s baby shower this weekend, I’m so excited to by Aunty Vanessa for the first time very soon.  In case you couldn’t guess it’s a girl, we haven’t quite embraced the gender neutral philosophy, because, well.. we love PINK!  We had four gluten sensitive attendees which gave me an excuse to go to town and bake – catering for others and not just Scarlett and I.  That being said, everyone had a slice and they all wanted the recipe so here it is…

I made a similar cake for my daughter’s birthday party, see the picture below, she had a Forrest School party in November and wanted a pink cake.  My daughter is gluten sensitive and I wanted her to be able to have a party where she could eat everything, we also don’t eat sugar (I’ll leave that for a whole other post) but I don’t believe eating healthily means deprivation and so this cake is for all those striving to eat in a healthier way but still want to be able to celebrate with everyone else. Cake fits into my 80/20 philosophy, I use healthier ingredients but I don’t eat cake every day, cake is my 20% indulgence!

The buttercream (frosting) I tried to keep quite authentic to how a real cake tastes. Although neither Scarlett or I tolerate dairy very well, butter and ghee seems to be fine for us so I make the icing with butter but you could use ghee (butter with the problematic proteins removed).  You could use palm shortening which is often used in paleo baking but please make sure it is sustainably sourcd as many rain forests are being destroyed for this product.

The cake has a chocolate buttercream centre and if you don’t want a pink cake you could cover it in the chocolate buttercream all over.

If you like pink like us, you can alter the different shades of pink with the amount of beetroot powder you use, I used 1 teaspoon for my daughter’s cake and nearer 1 tablespoon for the main picture cake.

Any leftover cake, I find freezes really well and I take out a slice for my daughter to have at other celebrations.

 

 

5.0 from 5 reviews
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Chocolate Celebration Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup of coconut flour
  • 1 cup of extra virgin olive Oil
  • 9 Eggs
  • ½ cup of cacao powder
  • ¾ cup of maple syrup
  • Pinch of Sea Salt
  • ½ Teaspoon of vanilla powder
  • 1 teaspoon of bicarbonate of soda
  • 2 teaspoons of cream of tartar
  • Chocolate Buttercream for the Centre
  • ¼ cup of unsalted butter or ghee at room temperature
  • 2 tablespoons of maple syrup
  • 1 tablespoon of cacao powder
  • Icing / Frosting
  • 1 cup of butter or ghee at room temperature
  • 2 tablespoons of arrowroot powder
  • 2 teaspoons of coconut flour
  • ¼ cup of maple syrup
  • 1 tablespoon of beetroot powder
Instructions
  1. Use a hand whisk to blend the eggs
  2. Add the olive oil, maple syrup and blend further
  3. Carefully stir in the flour, cacao powder, vanilla powder, bicarbonate of soda, cream of tartar, sea salt
  4. Take two 8" sandwich tins, (I use the tins with the release bottoms, much easier for turning out).coat in a small amount of olive oil and sprinkle with coconut flour ensuring it's well distributed to ensure that the cake releases easily.
  5. Divide the mixture between the tins and give them a gentle bang on the worktop to ensure the mixture is flat on top for stacking.
  6. Put in the oven at 180 degrees for 30-35 minutes
  7. Allow to cool slightly before transferring to a cake rack.
  8. For the buttercream, whisk all the ingredients together and when the cake is cool spread evenly over the middle and then cover the cake.

 

Goji and Coconut Energy Balls

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coconut-goji-balls

If you’ve been following my blog you’ll know that I am a big advocate of pure therapeutic- grade essential oils.  I run classes locally and online but if you get the chance to come to one of my classes I nearly always make these…. so after much demand for the recipe I am finally posting it up!  I will be honest, the single 1 drop of cinnamon bark oil* that I use in this recipe transforms the taste.  You can use cinnamon spice but you don’t get the same intensity of flavour.

*Please do not use oils that are not safe for ingestion.

Coconutgojiballs1

While this recipe has no-refined sugar, it does contain quite a few dates so adding cinnamon is a very sensible way to support balancing your blood sugar.  Studies have shown that it cinnamon can lower even fasting blood sugar levels.

Full of healthy saturated fats in the coconut oil and seeds.  Goji berries are one of my favourite berries  cacao nibs which add a lovely nutty texture without actual nuts, therefore they are perfect as lunchbox fillers, an energy food between meals but even as a nibble when hosting a party!

If you’re interested in learning more about pure essential oils, then contact me to join one of my online classes or drop me an email.

 

 

 

 

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Goji and Coconut Energy Balls
Author: 
Prep time: 
Total time: 
Serves: 16-20
 
Ingredients
  • 1 cup of coconut flakes
  • ½ cup of pumpkin seeds
  • 8 dates
  • 2 tablespoons of melted coconut oil
  • ½ cup of goji berries
  • 2 tablespoons cacao nibs
  • Pinch of sea salt
  • ½ teaspoon of cinnamon or 1 drop of doTERRA cinnamon oil (never more than 1!)
Instructions
  1. Add all ingredients into a food processor apart from half of the goji berries and the cacao nibs, blend until the consistency of fine gravel, this may take several minutes depending on the power of the blender
  2. Add the rest of the goji berries and cacao nibs and pulse in to give the energy balls a little texture
  3. Roll the mixture into ping pong size balls or smaller for children and add to the fridge for the coconut oil to harden
  4. Enjoy as a great energy boost when needed or gift to a friend

 

Wild Cranberry and Seed Chocolate Covered Slices

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cranberry-seed-slice

These are the perfect treat for those who are following a GAPS, AIP, SCD protocol.  These are what I made for my daughter when she couldn’t tolerate eggs and had birthday parties to go to.  Sugar free, vegan, nut and egg-free these cater for most people suffering with food intolerances.

The cranberries give an incredible sour flavour to the bars and there is very little sweetner in these but I challenge you to eat only one (or is that just me!).

 

base-of-cranberry-seed-slic

4.0 from 1 reviews
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Wild Cranberry and Seed Chocolate Covered Slices
Author: 
Recipe type: Raw Food
Prep time: 
Total time: 
Serves: 16
 
Ingredients
  • For the Base
  • ½ cup of pumpkin seeds
  • ½ cup of sunflower seeds
  • ½ cup of desiccated coconut (additive free)
  • 2 tablespoons of coconut oil
  • 2 tablespoons of wild dried cranberries
  • 1 tablespoon of coconut flour
  • 1 tablespoon of raw honey or maple syrup for a vegan version
  • For the Chocolate Topping
  • ½ cup of cacao butter
  • 3 tablespoons of cacao powder
  • 1 tablespoon of raw honey or maple syrup
  • 3 drops of wild orange essential oil (optional but please only use therapeutic grade oils suitable for internal use, see here for more details)
Instructions
  1. For the Base Save back 1 tablespoon of the cranberries and add the rest to a food processor and blend until a fine crumbly texture. this may take several minutes depending on the power of your processor.
  2. Add in the other tablespoon of cranberries for more texture.
  3. Press firmly into an 8 inch brownie tin lined with grease-proof paper and chill in the fridge
  4. For the topping Gently warm the cacao butter on a bain-marie, melting gently
  5. Stir in the cacao powder until combined
  6. Remove from the heat and add the sweetener of choice and the essential oil (optional)
  7. Pour on top of the cooled base and return to the fridge to allow it to harden before cutting into squares.

 

Coconut Ice Lemon Truffles

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Coconut-ice

 

I always loved coconut ice as a child but as it’s loaded with sugar I haven’t eaten it in years so I decided to make my healthy equivalent. Coconut has become increasingly popular as a health food and you can understand why when there are over 1,500 studies showing that it supports weight loss, balances blood sugar, kills candida, improves energy and so much more.  With very little added sweetener these energy bites have a subtle flavour of lemon that are guaranteed to have everyone asking for the recipe!

If you are doing an elimination diet protocol to test for food allergies then these coconut truffles make the perfect substitute for an indulgent treat.  Nut free, egg free, grain free they contain super healthy coconut ingredients that are very gentle on the digestive system.

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Coconut Ice Lemon Truffles
Author: 
Prep time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup of desiccated coconut (additive free)
  • 2 tablespoons of coconut oil
  • 3 tablespoons of coconut flour
  • ½ teaspoon of vanilla powder
  • 1 tablespoon of maple syrup
  • 1 tablespoon of tahini
  • Juice and zest of ½ a lemon or 4 drops of food grade essential oil
Instructions
  1. Put all the ingredients in a food processor and blend until smooth
  2. Roll into small balls the size of ping pong balls
  3. Pour a little extra desiccated coconut on a plate and roll the balls in the coconut to coat
  4. Refrigerate to harden and devour!

 

Blackberry Ice Cream

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blackberry-ice

Wild blackberries are still everywhere, the warm September weather keeps them coming so go out and pick plenty and fill your freezer.  It’s fun to do with children, eating as you go and the best part is it’s free!  I posted this ice cream picture up a little while ago and lots of you have been requesting the recipe and it couldn’t be simpler.

If you want super nutrition then pick the fruit that’s wild, wild varieties can have up to 10x more minerals than cultivated.  They are packed full of vitamins and antioxidants, as well as fibre and the best part is they are very low in sugar, much lower in naturel sugars than other fruit so they wont fluctuate your blood sugar levels.  Their beautifully rich colour results from high flavonoid content and has been shown in studies to prevent against cancers, aging, inflammation and neurological diseases.  Berries are also very high in vitamin C so great for your immune function.

I like to add blackberries to smoothies, yoghurt, I’ve even made a delicious sauce with rhubarb and dates to go with meats but one of my favourite ways to consume them is ice cream.  I bought an ice cream maker for about £20 on special offer so they needn’t be expensive but they’re a great investment I’ve used mine a lot.  I don’t want to miss out on ice cream but I also don’t want to consume the sugar loaded ice cream available in supermarkets.

Quick tip: I ferment my double cream so that my daughter can consume it because dairy affects her eczema but you could also use coconut cream instead.

blackberries

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Blackberry Ice Cream
Author: 
Recipe type: Dessert
Cuisine: Ice Cream
Prep time: 
Total time: 
Serves: 6
 
Wild blackberry ice cream
Ingredients
  • 2 cups of blackberries
  • 500ml of double cream
  • 1 egg yolk
  • 1 tablespoon of raw honey
  • 250ml of milk of your choice (I use kefir but almond milk or coconut milk would also be good choices)
Instructions
  1. Put all ingredients into a blender
  2. Add to an ice cream maker and follow the instructions

Gooey Chocolate Nutty Squares

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Choco-squares

This is the perfect sticky, gooey bit of yumminess that you want for Easter.  They don’t require any baking and if you and your family want to avoid refined sugar these are the perfect substitute.  These were made in the quest to find something that my daughter could eat instead of an Easter egg.  Due to the special diet healing her eczema, she is unable to eat any refined sugar, sometimes this is challenging but the consequences for her are worth all the effort and when I offer up these she doesnt seem to mind!

These are super rich and very chocolatey so cut them up small and try not to devour them in one sitting.  I usually freeze a few as soon as I make them so I’m not tempted.

I use organic raw cacao in my recipes, you could substitute with cocoa which is more readily available but as previously mentioned here it doesn’t have as many health benefits as cacao which is an unprocessed chocolate so if you get the chance, order some online and make your chocolate baking even healthier.

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Gooey Chocolate Nutty Squares
Author: 
Recipe type: Chocolate
Prep time: 
Total time: 
Serves: 18
 
Ingredients
  • 1 cup of cashews
  • 1 cup of medjool dates
  • ¼ of macadamia nuts
  • 2 tablespoons of melted coconut oil
  • 1 tablespoon of raw cacao
  • ½ a teaspoon of vanilla powder or extract
  • Pinch of sea salt
  • 1 large bar of dark chocolate (I used pure cacao but an 85% would work as well)
  • 3 tablespoons of coconut milk
  • 1 tablespoon of raw honey
  • 2 tablespoons of flaked almonds
Instructions
  1. Cover the cashew nuts in water and leave to soak for an hour
  2. Cover the dates in boiling water and leave to soak for an hour
  3. Drain both and add to a food processor with the melted coconut oil, cacao, vanilla and salt and process until you have a smooth paste, incorporating when needed, this takes 3-4 minutes
  4. Add the macadamia nuts and pulse until roughly chopped
  5. Tip into a parchment lined small baking tray and smooth out with a palate knife
  6. Melt the dark chocolate on a bain-marie and add the honey and coconut milk and pour on top of the base smoothing out
  7. Toast the flaked almonds in a dry frying pan, flipping lightly until golden brown and decorate on top of the chocolate.
  8. Refrigerate for a couple of hours and then lift out and cut into squares to devour.

 

 

Butternut Squash Pancakes

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Pancakes

It’s shrove Tuesday so pancake day!!!

If you think just because your gluten-free you have to go without pancakes you’re wrong.  This is what we had for breakfast this morning, quick, easy, my daughter loved them.  You’d never know I made them with butternut squash.

I personally think these pancakes have much more flavour than regular pancakes which can be bland without toppings, butternut squash adds sweetness.  You do have to make these more American style rather than crepes otherwise they’re a little more fiddly to flip over but I think it’s worth it.

You can still add all your favourite toppings, obviously being a chocoholic we added chocolate and some nuts but you could try some fruit, yoghurt, honey, maple syrup.

If you have a go at making these and discover a new favourite topping please let me know in the comments section.

Happy pancake making!

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Butternut Squash Pancakes
Author: 
Recipe type: Pancakes
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Flourless butternut squash pancakes
Ingredients
  • 1 tablespoon of coconut oil or butter
  • 2 tablespoons of almond butter
  • 2 eggs
  • 4 cm end of butternut squash
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of all spice
  • Melted dark chocolate (optional)
  • Nuts (optional)
Instructions
  1. Use a little of the oil or butter to grease non stick frying pan after each set of pancakes
  2. Use a food processor or hand blender to blend the almond butter, eggs and the peeled, diced squash (no need to pre-cook squash)
  3. Pour 2 heaped tablespoons of the batter into the pan, I cook 3 at the same time on a medium heat
  4. When you start to see bubbles in the batter, flip and cook the other side
  5. Top with your favourite pancake topping, enjoy!