Raw Vegan Blueberry Cheesecake Bars

 

Raw Vegan Blueberry Cheesecake Bars

These raw, vegan, paleo blueberry cheesecake bars are absolutely delicious. Made without grains or refined sugar.

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword blueberrycheesecakebars
Prep Time 20 minutes
Servings 16
Author lexiborr

Ingredients

For the crust:

  • 1 cup pitted medjool dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

For the blueberry layer:

  • 1 1/2 cup raw cashews
  • 1/2 cup coconut cream
  • 1/2 cup fresh blueberries
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

Instructions

For the crust:

  1. In a food processor, process dates until small pieces are formed. Remove from processor.
  2. Process almonds and coconut shreds until a fine meal forms. Add dates back in and process again until dough forms.
  3. Line a loaf pan with parchment paper. Transfer the dough mixture and pack it evenly to the bottom of the dish. Refrigerate until you are ready to pour the cheesecake layer on top. 

For the blueberry cheesecake layer:

  1. In a high powdered blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, maple syrup, vanilla extract and matcha powder.

  2. Blend until smooth and creamy and pour batter over the crust and freeze for at least two hours.
  3. When ready to serve, cut into squares. Keep frozen for up to one month.

Recipe Notes

  • For the cashews, soak in bowl with filtered water for six hours prior to using. Then, rinse through a strainer and you're good to go!
  • If your dates are a bit hard, soak in warm filtered water for a few minutes before using so that they soften.
  • For the coconut cream, I buy full fat coconut cream and scoop off the top layer of cream. This usually comes out to exactly 1/2 cup which is what this recipe calls for.

Raw Vegan Matcha Cheesecake Bars

If you follow me on Instagram, you know I am a huge fan of matcha green tea. I drink it almost every morning and it’s a vital part of my morning routine. Matcha is unique because it contains L-Theanine, an amino acid that helps balance out the caffeine content. While matcha may contain the same amount of caffeine as other types of tea, the L-Theanine is known to create calmness without drowsiness. It is also known to increase energy and focus! Switching from coffee to matcha helped me in my journey to heal my adrenals and keep my anxiety at bay. I have grown to LOVE the taste and wanted to incorporate it into a dessert. Today’s recipe is a raw vegan cheesecake bar made with cashews, coconut cream, coconut oil and high quality matcha green tea powder. The crust is made with dates, almonds and shredded coconut making the most delicious snack or dessert!

I’ve tried a few brands of matcha over the past year or so. My favorite brand is Soar Organics because I think the quality is extremely high and it is much more affordable than some of the other brands on the market. If you want to try it, be sure to use my discount code LEXIBORR15 for 15% off your entire order at checkout.

I hope you love these Raw Vegan Matcha Cheesecake Bars!

Raw Vegan Matcha Cheesecake Bars

Creamy and Delicious Cheesecake Bars make for the perfect afternoon treat! 

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword matcha, rawvegancheesecake
Prep Time 20 minutes
Servings 16 people
Author lexiborr

Ingredients

For the crust:

  • 1 cup pitted medjool dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

For the cheesecake filling:

  • 1 1/2 cup *raw cashews
  • 1/2 cup coconut cream
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp Soar Organics matcha powder
  • 1/2 tsp vanilla extract

Instructions

For the crust:

  1. In a food processor, process dates until small pieces are formed. Remove from processor.

  2. Process almonds and coconut shreds until a fine meal forms. Add dates back in and process again until dough forms.

  3. Line a dish with parchment paper. Transfer the dough mixture and pack it evenly to the bottom of the dish. Refrigerate until you are ready to pour the cheesecake layer on top. 

For the cheesecake layer:

  1. In a high powdered blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, maple syrup, vanilla extract and matcha powder.

  2. Blend until smooth and creamy and pour batter over the crust and freeze for at least two hours.

  3. When ready to serve, cut into squares. Keep frozen for up to one month.

Recipe Notes

  • *For the cashews, soak in bowl with filtered water for six hours prior to using. Then, rinse through a strainer and you're good to go!
  • For the coconut cream, I buy full fat coconut cream and scoop off the top layer of cream. This usually comes out to exactly 1/2 cup.

Paleo Banana Bread

Paleo Banana Bread

This moist, delicious banana bread tastes like the real deal but is it free of grains, refined sugar and dairy! 

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Keyword bananabread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Author lexiborr

Ingredients

  • 3 large ripe bananas
  • 5 large eggs room temp.
  • 1/4 cup pure maple syrup
  • 3 tbsp creamy almond butter
  • 1 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch of sea salt
  • optional: 1 extra banana to garnish on top

Instructions

  1. Preheat oven to 350F.

  2. Line a 9×5-inch metal loaf pan with parchment paper, or grease pan with coconut oil.

  3. In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, almond butter, coconut oil and vanilla. Slowly add in the coconut flour, cinnamon, baking soda, and sea salt.

  4. Stir until evenly combined. Then, pour the batter into the pan. If adding a banana to the top, slice it in half and gently place on top of batter. 

  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean!

  6. Remove from the oven and let cool on a wire rack. Then, remove the bread from the pan and slice. 

  7. Banana bread should stay nice and moist for up to five days in the fridge. 

Easy Pickled Red Onions

If you are at all intimidated by making your own pickled onions, don’t be! Give this recipe a try because they are so simple to make. These pickled red onions are perfect to have in your fridge because they taste great on pretty much everything and they last for about 6 months! I love mixing them in with my salads for lunch. This recipe is very basic, but you can add any spices or fresh herbs you like for a little extra flavor!

Easy Pickled Red Onions

The best way to preserve onions and also the most delicious topping for salads, tacos, you name it!

Course Salad, Side Dish
Cuisine dairyfree, glutenfree, Vegan, whole30
Keyword pickledonions
Prep Time 15 minutes
Resting Time 2 hours
Author lexiborr

Ingredients

  • 1 red onion sliced
  • 1 1/2 tsp sea salt
  • 1 cup apple cider vinegar
  • 1 cup filtered water

Instructions

  1. Peel and slice the red onion into thin slices. Place into a pint sized mason jar, or other glass jar with lid.

  2. In a small saucepan stir together apple cider vinegar, filtered water and salt. Add in additional spices or herbs if you like. Bring to a boil, then remove from heat.

  3. Pour mixture over onions in jar until full. Place the lid on and let cool to room temperature.
  4. Place the lid on to seal and refrigerate.

Paleo Burrito Bowls For Two

Paleo Burrito Bowls For Two

These Paleo Burrito Bowl are packed with spicy seasoned ground beef, sautéed peppers and onions, cauliflower lime rice, guacamole, juicy cherry tomatoes and salsa.

Course Main Course, Salad
Cuisine dairyfree, glutenfree, Paleo
Keyword burritobowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author lexiborr

Ingredients

For the cauliflower rice:

  • 12 oz. cauliflower rice
  • 1 tbsp coconut oil
  • 1 tbsp fresh lime juice
  • 1 tbsp minced cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • Dash of black pepper

For the beef:

  • 1 lb. grass-fed ground beef
  • 1 tbsp coconut oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder

For the peppers and onions:

  • 1 large red onion, sliced thin
  • 1 green bell pepper, sliced
  • 1 tbsp coconut oil
  • Pinch of sea salt

Guacamole

  • 1 large ripe avocado
  • 1 clove garlic, minced
  • 1 tbsp minced jalapeño pepper
  • 1/2 tbsp fresh lime juice
  • chopped fresh cilantro to taste
  • sea salt and pepper to taste

For garnish:

  • cherry tomatoes
  • extra cilantro or parsley
  • salsa
  • lime

Instructions

For the cauliflower rice:

  1. Heat a large pan over medium heat and add coconut oil. Add the riced cauliflower and stir. Cover pan and cook for about 5 minutes to steam. Uncover and stir, then add seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

For beef, peppers and onions

  1. Meanwhile in a separate skillet heat 1 tbsp coconut oil over medium high heat.

  2. Add beef into the skillet and break up meat with a spatula. Add the seasonings and cook, stirring occasionally until browned. Continue to cook and stir until thickened, then remove to a separate bowl.

  3. Heat the same skillet and add 1 tbsp coconut oil. Add peppers and onions and stir well. Sprinkle with a bit of sea salt and cook for about 5-7 minutes or until softened and browning, then remove from heat.

For the guacamole:

  1. Mash together the avocado with the rest of the ingredients, season to taste.

Assembly:

  1. Begin with the cauliflower rice, then layer the beef, peppers and onions, and guacamole. Garnish with more cilantro, cherry tomatoes and lime.

Baked Plantain Chips

Baked Plantain Chips

The perfect snack when you're craving something crunchy and salty! Serve with guacamole, hummus or your favorite dip.

Course Appetizer, Side Dish, Snack
Cuisine dairyfree, glutenfree, Paleo
Keyword plantainchips
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author lexiborr

Ingredients

  • 1 light green plantain
  • 1 tbsp avocado oil
  • sea salt to taste

Instructions

  1. Preheat oven to 375F

  2. Make 2 cuts lengthwise down the plantain, just enough to cut through the peel. Then remove the peel with your thumbs.

  3. Cut the plantain into very thin slices. Add the plantain slices to a bowl and toss with the avocado oil.

  4. Line a baking tray with parchment paper and place the slices on the tray. Sprinkle with sea salt and bake for 15 minutes, flipping half way through.

  5. Let plantain chips cool, and serve!

Paleo Chocolate Fudge

I was going to call this recipe Chocolate Tahini Fudge, but I didn’t want to scare anyone off who may be intimidated by tahini. If you haven’t used tahini in a sweet recipe before, you are totally missing out! I love using tahini in salad dressings and sauces, but I think it is secretly the best ingredient for paleo treats. I love using it with chocolate because the creamy consistency goes so well with rich cacao. Plus, if you don’t love the taste of tahini, the cacao definitely overpowers it- leaving you with the most amazing, decadent freezer fudge of all time!

Paleo Chocolate Fudge

Made with a handful of wholesome ingredients, this chocolate fudge is the perfect snack!

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword chocolatefudge, paleofudge, tahinifudge
Prep Time 10 minutes
Servings 8 people
Author lexiborr

Ingredients

  • 1 cup tahini
  • 1/4 cup raw honey or maple syrup
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil melted/cooled
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1/4 cup chocolate chips or chocolate pieces

Instructions

  1. Line an 8×5 loaf pan with parchment paper.

  2. Add all of the ingredients into a bowl and mix well. Taste and add more honey if needed.

  3. Pour the batter into the pan, then place the pan in the freezer for 30 minutes or until solid.

  4. Remove the fudge and cut into squares. Store in the freezer until ready to serve!

Recipe Notes

I use the organic Tahini from Trader Joe's. The only ingredient is sesame seeds, the consistency is creamy and the taste is rich without a bitter after taste. I highly recommend this tahini not only for this recipe, but for salad dressings, sauces, etc. It's a staple in my pantry! 

Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce

I love meatballs. These lamb meatballs have the perfect amount of spices and pair perfectly with a cooling yogurt sauce and fresh, bright salad. It sounds fancy but I promise it is not. I love lamb in this recipe because it is naturally fatty and can be baked without sacrificing juiciness or flavor. However, feel free to use grass-fed lamb instead.

Another great idea is to prep these meatballs along with the sauce ahead of time for the week. It makes the perfect on-the-go meal!

Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce

Course Appetizer, Main Course, Salad, sauce
Cuisine glutenfree, Paleo, whole30
Keyword lambmeatballs, meatballs, paleomeatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author lexiborr

Ingredients

For the meatballs:

  • 1 lb. grass-fed ground lamb
  • 1 egg
  • 2 tbsp almond flour
  • 2-3 cloves of garlic minced
  • 1/4 cup red onion finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

For the yogurt sauce:

  • 1/2 cup dairy free plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped dill
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper to taste

For the side salad:

  • 1 english cucumber thinly sliced
  • 1 cup cherry tomatoes sliced in half
  • 3 red radish thinly sliced
  • 1/4 red onion sliced
  • sea salt and black pepper to taste
  • fresh squeezed lemon juice

Instructions

  1. Heat the oven to 425°F.

  2. In a large bowl combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

  3. Form into balls and place on a baking sheet lined with parchment paper.

  4. Bake for 20 minutes. Broil for the last 5 minutes to get a nice crisp.

  5. Meanwhile, combine all yogurt ingredients in a small bowl and mix well. Serve with the meatballs.

  6. Combine all ingredients for salad and serve with meatballs!

Recipe Notes

For the yogurt sauce, I used Kite Hill Foods plain dairy-free greek style yogurt. If you are not dairy-free, feel free to use a plain greek yogurt. 

Paleo Tahini Beet Dip

Paleo Tahini Beet Dip

Gluten free, dairy free, vegan dip recipe made with beets, tahini and no beans! Perfect appetizer or snack!

Course Appetizer, dressing, sauce, Side Dish, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword beetdip, beettahinidip, dairyfree, glutenfree, paleo
Prep Time 20 minutes
Servings 10 servings
Author lexiborr

Ingredients

  • 3 medium-sized beets
  • 1/2 cup tahini
  • 4 cloves of garlic
  • 1/4 cup fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • Pinch of black pepper
  • fresh parsley to garnish

Instructions

  1. Preheat oven to 400F.

  2. Wash beets and rub the beets with avocado oil. Put them on a baking sheet and bake for about 1 hour.

  3. Let beets cool. Then, rub the skins off. Chop the beets and put in them food processor. Add all other ingredients and process until completely smooth.

  4. Garnish with fresh parsley and a drizzle of olive oil on top! Serve with fresh chopped vegetables or your favorite crackers. 

  5. Store in fridge for 3-4 days.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

An easy, delicious one pan dinner! Top a salad, fill a grain-free tortilla or wrap it up in a lettuce wrap! Perfect for meal prep or a dinner gathering. 

Course Main Course, Salad
Cuisine dairyfree, glutenfree, Paleo, whole30
Keyword chickenfajitas, paleo, sheetpan, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author lexiborr

Ingredients

  • 1 lb chicken breast sliced thinly
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1/2 red onion sliced
  • 1/4 cup avocado oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp crushed black pepper
  • pinch red chilli flakes

Toppings:

  • 1-2 large, ripe avocados sliced
  • 1/2 cup salsa
  • 2-3 fresh limes
  • handful of fresh parsley
  • mixed greens

Instructions

  1. Preheat oven to 400F.

  2. In a mixing bow, combine avocado oil and spices. Toss in chicken and veggies and mix well until combined.

  3. On a sheet pan, spread chicken and veggie mixture evenly.

  4. Bake for 25-30 minutes until chicken is cooked and the veggies are tender.

  5. Serve with all your favorite toppings and enjoy!