It is currently National Dessert Day & we all know I’m celebrating.
Cheesecake is probably the reason most people would never want to commit to a healthy diet. Fear not, I am not asking you to give up cheesecake and I am DEFINITELY not asking you to go on a dam… dang diet. Healthy living is what it’s all about because, unlike a diet, a lifestyle has no end date. Here is a delicious dairy-free cheesecake recipe that will rock your socks off. This cheesecake is packed with delicious flavor, superfoods and has only 6 ingredients!! I don’t think you can beat that.
This cheesecake creation is dedicated to my sweet husband who turned 22! I don’t know about you but after this cheesecake he’s feelin’ 22.
Tools you need. springfrom pan
rubber spatula – for licking
Ingredients. Crust –
6 Medjool dates (soaked)
(1) 8oz. bag pecans
2 T. hard coconut oil
dash of cinnamon
1/2 c. fresh huckleberries
1 T. hard coconut oil
What to do. -prepare a springfrom pan with parchment paper
-process crust ingredients & press into the pan (in an even layer)
-process all filling ingredients & puree until smooth
-pour & spread over the crust ingredients
-process all topping ingredients & pour over the filling
-sprinkle with Goldenberries & freeze for at least 4 hours
Disclaimer: This post was created in partnership with Navita’s Organics. They provided me with my favorite cashews and golden berries so I could bring you this post. As always, the opinion are mine! Opinions are too priceless to sell 😉
What occasion are you going to make this delicious cheesecake for? I can’t wait to hear what you think. Be sure to share the love and Pin this recipe and share it on Facebook! Here is the link to Nativa’s website with tons of recipes, products and amazing inspiration.
If you are in the Pacific Northwest you know all about the huckleberry hype. If you don’t, it’s basically when the people who usually never step foot outdoors dust off their Chacos, fill their Nalgene water bottle and load up in their Subaru. Regardless of their likeness of the outdoors, I am a super fan of this because it means people are getting OUTSIDE! My husband and I decided to join in on the fun but instead of heading up to the over-picked Mt. Spokane, we opted for a drive up a (long) logging road and a 3-mile hike for our Huckleberries. It was awesome.
Huckleberries are found in Eastern Washington, Northern Idaho, Montana and Alaska. I am sure they are in other places but these are the places I have foraged for them. In Alaska, they are huge like everything else and here in Washington they are smaller than a blueberry. They grow in shaded areas off the beaten path and love to hang out new rivers and other water sources. These berries are filled with Vitamin C, fiber and unrefined carbs. Their leaves are used to treat hypoglycemia in native Alaskan cultures. They are also used to end intestinal putrefaction (farting), stimulate appetite and to regulate bowel movements. The best way to have them is raw, in smoothies or baked into a pie like the one I am sharing today.
½ c. Namaste flour mix
1 ½ c. almond flour
5 T. pastured butter (hard & cubed))
1 large farm-fresh egg
3 T. filtered water
3 T. Namaste flour mix
2 T. coconut sugar (optional)
2 c. huckleberries
dash of cinnamon & cloves
What to do.
-Mix the flours and add in cubes of cold butter and press with a fork or the fancy baking tool that was created for this (haha)a
-add egg and water as needed
-roll into a ball (wrap in plastic wrap) and put in the freezer for 20 minutes
-mix all filling ingredients (except berries) then gently toss in the berries
-remove the dough from the freezer and lay a piece of plastic wrap on the flat counter surface
-roll out the ball of dough and press into a greased pie pan
-pour the filling into the dough & fold over any excess dough
-bake for 20-25 minutes at 350 degree F the broil for 2 minutes (must have that crisp!)