Mango and Green Tea X50 Raw Cheesecake

Summer is approaching, I know, exciting isn’t it.

Except the sunburn, flies, sweaty hair, the dreading wearing a bikini, the seatbelt buckle burning you.

That’s the bad stuff. The good stuff is, BBQs with family and friends, fresh salads and cold drinks, spending time outdoors as there is more daylight hours, the beach, and bronzed skin (if you don’t have a pale English completion like me).

I made this cheesecake with Summer in mind, the tropical flavours, light delicate texture and the goodness of green tea. It also contains creamy coconut and the healthy fats of avocado.

You need to make it in 4 layers, freezing in between each so they stay separate and pretty!

A couple of notes to help you;

Use raw cashews not roasted.

Use only the thick part of the coconut cream, not the watery part.

The finished cheesecake will look a little like this…

Base

150g almonds

50g dates, soaked in boiling water or 15 mins then drained

Combine in a food processor until the mix resembles a wet crumb. Line a freezer safe dish with cling wrap and press the base mix into the bottom of the pan. Make it nice and even then pop into the freezer for 20 mins.

Green Tea Layer

4 x50 tea sachets

150g avocado

150g cashews soaked in water overnight and drained

50g coconut cream

Combine these until super silky smooth in the food processor. Spread this layer on top of the base nice and even and freeze again for 20 mins.

Coconut Layer

150g coconut cream

50g cashews soaked in water over night and drained

3g vanilla bean paste

20g stevia icing mix

Same as the last layer, whizz in the food processor, spread on top and freeze for 20 mins.

Mango Layer

150g mango fresh or frozen and defrosted, plus 50g sliced or diced

50g coconut cream

150g cashews soaked in water overnight and drained

Combine the 150g mango, coconut cream and cashews in the food processor until super smooth and spread evenly on top of the rest of the cheesecake. Place the other 50g mango on top and press down.

Freeze the entire cheesecake for 2 hours or overnight.

Slice and store frozen but allow to defrost before serving.

Chocolate, Caramel, Coffee Slice

I want to share this absolutely amazing recipe with you, but first, I must tell you, the original recipe is from OMGPaleo, I just changed it to suit me, so full credit to them.

To make this beautiful slice you need the following for the layers;

Choc Base:

50g shredded coconut

35g cacao powder

150g nut butter (make your own or buy it)

40g honey

1/2 tsp ground cinnamon

.

Caramel Fill:

100g dates (soak in boiled water for an hour, drain)

50g  nut butter

1/2 to 1 tsp vanilla bean paste- to taste

50ml coconut cream

.

Coffee Topping;

100g Cacao Tree Lactose Free Milk Chocolate <- Click to see information on these amazing chocolate bars!

75 ml coconut cream

2 tsp instant coffee

pinch of himilayan sea salt

.

To make the base simply put all ingredients into a food prossewsor until combined. Press into a tin/dish lined with baking paper. Put in freezer for 20 mins.

Now the caramel. Put the dates into the food processor and pulse until they break down, now add in the rest of the ingredients and continue to process until a smooth caramel. Scrape the sides down occasionally, it’ll take a few minutes. Pour this on the base and smooth out evenly. Put in freezer for another 20 mins.

The beautiful coffee topping is easy, just put all the ingredients into a microwave safe bowl and heat on meduim, stirring frequently, until the chocolate is melted, coffee dissolved and its lovely and shiny. Pour this on and spread over the slice. Freeze for 20 mins.

Take the slice out of the freezer and leave in on the baking paper. Slice into 16 squares.

Store these in the freezer but remove and defrost before eating so they can turn gooey, and delicious!

Per square;

175 calories

13.3 fat

10.9 carbs

5 protein

Banoffee Meringue Cake

This to be honest is far easier than it looks! But it is super rich and decadent…. Ooohhh I feel like the Nigella Lawson of clean eating!

First make the meringue cake base.

Preheat the oven to 160o degrees and line a cake tin with baking paper so nothing can stick, I used a springform tin too.

Mix together;

2 tsp white vinegar

2 tsp arrowroot powder

2 tsp vanilla essence

1/4 cup stevia (keep that seperate for now)

Plus the all important EGGWHITES you will need 5.

Now,

Using a SUPER CLEAN (thats why its clean eating) bowl you can whisk your egg whites.

Whisk at a high speed until soft peaks form, you now add in a third of the vinegar, vanilla mix, continue whisking, and add in a third of the stevia, repeat until all is added and the egg whites are stiff peaks. You should be able to turn the bowl upside down and nothing spills or falls.

Gently transfer this to the cake tin and bake for 30 mins until the top is golden, turn the oven off and leave for 2 hours minimum to cool.

Salted Toffee Sauce;

75 g pitted dates

3/4 cup boiling water

1/4-1 tsp pink himalayan salt according to your tastes.

Pour boiling water over dates and salt the\n microwave for 2 mins.

Once cooled a little put in blender until a super smooth sauce. Add water or almond milk if its too thick

Whipped Coconut Cream;

Put a can of quality coconut cream in the fridge overnight.

Open the can, pour out the clear water and you are left with the thick cream, simply whip that!

Assemble this beauty!

Cake on a plate first.

Sliced bananas all over it, I used 3.

Now the toffee sauce, then whipped coconut cream.

Top with a littler grated chocolate like the one I used from Cacao Tree.

Enjoy!!!

Gluten Free Blueberry Bread and Butter Pudding

Today is mine and Gavin’s anniversary and even though I am prepping for a comp, I decided its time for a carb refeed.

Bread and butter pudding has always been favourite dessert, well that and sticky date pudding, but I’ll get to that another day.

I made this the night before, let it set and soak in the fridge overnight before baking in the morning.

3 slices Country Life low GI gluten free white bread (crusts removed and then cut into 6)

1/2 cup coconut cream
2 eggs
1 tsp honey

1/2 cup blueberries

Put bread in a oven safe dish and add blueberries, spread them evenly.

Whisk the wet ingredients very well in a separate bowl.

Pour over the bread, use a fork to squash the bread down so it really soaks up the mixture and goes soggy.

Leave overnight covered in the fridge or at least 30 mins.

Bake, uncovered at 180 degrees for 25-30 mins until the top is golden.

Serve with extra honey drizzled on top.

Poached Nectarines with Honey Almond Sauce and Spiced Coconut Cream

What do you think? The title sounds fancy right??? Well it’s actually one of the easiest desserts you will ever make!

You will need;
4 white nectarines, quartered and pitted
1/2 cup honey
1 1/2 cups water

Handful almonds, chopped roughly

400g tin coconut cream, see note below
1/4 tsp mixed spice
1/4 tsp cinnamon

Put the nectarines, honey and water in a deep frying-pan or saucepan and bring to the boil. Cover with a lid, turn down to low and simmer for 10 mins.

After 10 mins, remove fruit from liquid. Add in almonds and turn on to high. You will need to keep on high until most of the water is evaporated but don’t forget about it!!! Roughly 20 mins. Then take off the heat.

Combine coconut cream and spices.
✨Store the coconut cream tin in the fridge and be careful not to shake it. You need to use only the thick part of the cream that settles on top, not the watery part. Use a spoon to scoop it out✨

Serve nectarines, with the sauce and almonds on top, pour in some of the cream.

I hope you enjoy this as much as I did!

Lemon Curd

Lemon curd, butter, custard, whatever you want to call it, tastes amazing. I can quite easily eat it with a spoon on its own!!!

But pre- packaged ones and most recipes contain alot of sugar and butter.

My recipe is dairy free and is sweetened with stevia so its suitable for people with intolerances and its less tart, more creamy. It also has roughly 2g of sugar for the whole amount!

It will last probably a week in the fridge 🙂

So, put in a saucepan;

1 egg
1 egg yolk
6 tsp stevia

On the lowest heat you can, whisk and combine very well until warm, don’t let the egg curdle!!!!

Add in;

Juice and finely grated rind of 1 1/2 lemons
The thick cream from a 155ml tin of coconut cream (scoop it off with a spoon, you don’t need the watery liquid on the bottom half of the tin)

Continue to whisk quickly over a very low heat until it thickens to desired consistency. Take off heat and continue to stir for 1 min. Allow to cool for 5-10 mins before storing in the fridge.

Get creative with this, cheesecakes, protein bars, with oats…

Buy the way, it’s not my photo, credit to makebetterfood.com