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. 

Gluten-free Oatmeal Raisin Cookies

These cookies were inspired by my grandpa! He asked me to make him a healthy version of the traditional chewy, sweet, delicious oatmeal raisin cookie for his 79th birthday. I added chocolate chips to his batch, but you can also add dried cherries, shredded coconut, or extra raisins. These cookies will make your kitchen smell like an absolute dream!!

Gluten Free Oatmeal Raisin Cookies

The best oatmeal raisin cookies ever! They're thick and chewy but also soft and delicious. Free of gluten and refined sugar!

Course Dessert, Snack
Cuisine dairyfree, glutenfree
Keyword oatmealraisincookie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 14 cookies
Author lexiborr

Ingredients

Dry Ingredients:

  • 1 1/2 cup gluten free rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup shredded coconut
  • 1/4 cup unsweetened raisins
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup coconut oil melted/cooled
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Optional Toppings:

  • 2 tbsp dark chocolate chips
  • 2 tbsp dried cherries
  • 2 tbsp shredded coconut

Instructions

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.

  2. Stir together the dry ingredients in a large mixing bowl.

  3. In a medium-sized mixing bowl, stir together the wet ingredients. 

  4. Add the wet mix to the dry mix and stir until well combined.

  5. Form the dough into balls on the baking sheet. Press the balls down slightly with your hand or a fork. If your dough is too soft to roll into balls, refrigerate for about 30 minutes (I do this to make forming the balls easier). 

  6. Bake for 8-10 minutes. They'll be quite soft straight from the oven but firm up as they cool.

  7. Let cool completely and store in an airtight container up to 5 days.

Flourless Peanut Butter Chocolate Chip Cookies

This recipe could not get any easier! Throw all the ingredients in a bowl, mix it up, bake for 12 minutes and you have the dreamiest peanut butter chocolate cookie of all time!

Flourless Peanut Butter Chocolate Chip Cookies

The cookie that will make all of your dreams come true. Sweetened with coconut sugar, grain free and dairy free. 

Course Dessert, Snack
Cuisine glutenfree
Keyword cookie, flourless, grainfree, peanutbutter, peanutbutterchocolatechip
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 people
Author lexiborr

Ingredients

  • 1 cup creamy peanut butter
  • 2 eggs room temperature
  • 3/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/3 cup dark chocolate chips
  • pinch of sea salt

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl, combine all ingredients and mix well until a dough forms.

  3. Prepare a baking tray lined with parchment paper.

  4. Use a small ice-cream scoop and drop dough into balls. Bake on 350F for 12 minutes, then let them cool before serving.

Recipe Notes

-If you are avoiding peanut butter, this recipe will work with almond, cashew or sunflower seed butter.

-To keep this recipe refined sugar free, use 100% cacao chocolate chips.

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 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.

Crispy Roasted Brussels Sprouts

Brussels Sprouts are my favorite vegetable of all time. I cook them at home and order them at a restaurant whenever possible. After years of trial and error, this recipe is my go-to method of cooking them. I have a few key factors to share in order to get the crispiest brussels sprouts with that amazing char!

  1. The size of the Brussels Sprouts matters. Halving them results in a greater surface area for oil and seasonings to soak into the brussels sprouts, resulting in more flavor and a lovely texture.
  2. Do not crowd the pan! If your pan is too small, the brussels sprouts will not cook evenly. Make sure each brussel sprout is touching the bottom of the pan. This is essential for the crisp-factor!
  3. Be generous with the avocado oil. You want the brussels to be fully coated. Avocado oil as a cooking oil is very heat stable and is one of my favorite oils for high-temperature cooking. Extra virgin olive oil is an extremely healthy oil. However, it has a very low smoke point making it completely unsuitable for cooking at high temperatures in the oven.
  4. 425F is the sweet spot. A lot of the time, people do not cook their Brussels sprouts at a high enough temperature. This temperature makes for mouth-watering perfection.

That’s it! I hope you love this recipe as much as I do!

Crispy Roasted Brussels Sprouts

My go-to recipe for crispy roasted brussels sprouts! The perfect side dish, appetizer, or snack. This is also the perfect sized batch for meal prep for the busy week ahead.

Course Appetizer, Side Dish, Snack
Cuisine dairyfree, glutenfree, nutfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Author lexiborr

Ingredients

  • 2 lb brussel sprouts
  • 4 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 cloves of fresh garlic peeled
  • 1 lemon
  • Pinch of crushed red pepper flakes

Instructions

  1. Preheat oven to 425F and line a large baking tray with parchment paper.

  2. Trim bottom of Brussels Sprouts, and slice each in half top to bottom. Place into a large mixing bowl and drizzle with avocado oil, sea salt, black pepper garlic cloves and mix until well combined.

  3. Place the baking sheet into the oven and roast for 30-35 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a toss to make sure they are evenly roasting.

  4. Once crisp and brown, remove the baking sheet from the oven. Squeeze the lemon on the sprouts and sprinkle with crushed red pepper flakes.

  5. Serve immediately or store in the fridge for 2-3 days.

Paleo Avocado Fudge Brownies

Paleo Avocado Fudge Brownies

The perfect decadent brownies made with whole food ingredients to re-create the taste you know and love. Grain free, refined sugar free,dairy free and delicious!

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 people
Author lexiborr

Ingredients

  • 1 large ripe avocado
  • 2 eggs
  • 3 tbsp coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dark chocolate chips optional

Instructions

  1. Preheat your oven to 350F and line a 8x8 baking pan with parchment paper.

  2. Place your avocado, eggs, vanilla extract, coconut sugar, and coconut oil  in your food processor and pulse until completely smooth.

  3. Add the almond flour, cacao powder, baking soda, and sea salt to the food processor and process until completely smooth.

  4. Add in chocolate chips and pulse a few times to mix.

  5. Pour the batter into the pan and spread evenly. Sprinkle with additional chocolate chips and bake for 15-17 minutes.

  6. Let cool and cut into squares. Serve immediately or keep stored in the fridge in an airtight container for 2-3 days. 

Recipe Notes

To keep this recipe paleo, use 100% cacao chips, or use a 100% cacao bar and chop into chunks to replace chips.

Crispy Sweet Potato Fries with Avocado Crema

Crispy Sweet Potato Fries with Avocado Crema

These homemade Crispy Sweet Potato Fries with Avocado Crema are packed with flavor and make for the perfect healthy side dish, appetizer, or snack!

Course Appetizer, dressing, sauce, Side Dish, Snack
Cuisine dairyfree, glutenfree, nutfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author lexiborr

Ingredients

For the sweet potato fries:

  • 2 large sweet potatoes
  • 3 tbsp avocado oil coconut oil, or ghee
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Pinch of sea salt and black pepper

Avocado Crema

  • 1 large ripe avocado
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp filtered water
  • 2 garlic cloves
  • handful of fresh leafy greens
  • sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 415F and line a baking tray with parchment paper.

  2. Cut the sweet potatoes into wedges, about ¼-½ inches wide.

  3. In a large mixing bowl, toss fries with avocado oil. Add the paprika, garlic, sea salt and pepper and toss well.

  4. Transfer to baking sheet and bake until brown and crisp on the bottom, about 15 minutes. Then filp and bake until the other side is crisp, about 10 minutes.

  5. In the meantime, prepare the avocado crema. In a food processor or high speed blender add the ripe avocado, filtered water, fresh lemon juice, olive oil and blend until smooth texture. Add in garlic cloves, sea salt and pepper and blend until completely smooth.

  6. Serve sweet potato fries with the avocado crema and enjoy!