This recipe may seem long and daunting but it’s really easy and worth it! Most the ingredients are spices that you hopefully already have. This makes a lot of cupcakes so I keep them in a bag in the fridge. Pop one out and place in microwave for 10 seconds and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth.
Cake Frosting
Preheat the oven to 350ºF. Combine maple syrup, coconut sugar, almond milk, apple cider vinegar, almond butter, and vanilla. Melt in the microwave or stovetop, whisking until smooth. Transfer to a mixing bowl, and add dry ingredients. Whisk to combine. Scoop into a cupcake pan lined with paper liners, filling each 3/4 of the way (makes 8). Bake 20 minutes at 350ºF. Cool completely before frosting. For the frosting, drained soaked cashews and add to a blender along with remaining ingredients. Blend on high until very smooth, adding more coconut cream if needed. Transfer to a container and chill for at least 2 hours (preferably overnight for a thicker, pipe-able frosting). Frost cooled cupcakes and enjoy!
Ingredients
Directions
Tag: @chefvlife
Raw Caramel Cheesecake
This is my interpretation of a New York cheesecake. I’ve swapped the traditional cream cheese for a delicious mixture of cashews, coconut, and vanilla. You will need to make this cake in 2 steps, and give yourself 24 hours to complete it, since you will need to soak the cashews for at least 2 hours or overnight and will need freezing time for the cake as well. First make the crust and the “cheese” layers. ONce those steps are complete, place the cake in the freezer for four hours or more. The final step is to make the topping and pour it over the chilled cake. You can serve the cake immediately or refrigerate it for up to a week. But I recommend eating it now! Serve this to the most finicky eater and watch them become a raw food convert! – Veronica
TOTAL: 1/2HR
Soak Time: overnight
Serving Size: 6 People
Crust Ingredients: Cheesecake Layer Ingredients: Caramel Sauce Ingredients:
Things you will need: 8-inch spring-form pan (bake-ware that sides can be removed Directions: Soak dates in water overnight. Soak cashews in water overnight. Add all crust ingredients to your vitamix and pulse until blended with still some nutty texture. Spray an 8-inch spring-form pan with healthy non-stick cooking oil. Spread the crust evenly to cover the entire bottom of the pan. Add the cheesecake layer ingredients to your food processor and blend until completely smooth (scrape down the sides to get all the ingredients). Spread evenly over your crust. Place in the freezer for at least 3 hours. Place your Caramel Sauce ingredients into your food processor and blend until completely smooth (scrape down the sides to get all the ingredients). Remove cheesecake from the freezer. Place the cheesecake on a serving pan. Remove spring-form sides. Spread the caramel sauce evenly over the cheesecake. Cut into slices, serve and bon appetit!
Prep Time: 45 min
Freezer Time: 3 hoursIngredients
Directions
Coconut oil cooking spray (or cold pressed olive oil spray)
@JaeBird’s 21 Day Detox
And so it starts… my @chefvlife 21 Day Detox! Feeling good. Feeling confident. Grateful for Tom as he's been preparing @whole30 meals for us all week long, which I believe to have been a great way to transition into this detox. We both definitely have big goals for ourselves this year in regards to our health and I'm looking forward to crushing them. – @zyiajaebirdenterprise, Santa Clarita California