Blackberry Currant Layered Cheesecake

If you saw my FB post yesterday, you saw my oh-so-yummy noncheese cheesecake! Part of what I am doing this year is a sort of gradual detox to rid my body of harmful chemicals from all the medicine I took last year through my illness. As of the first, I am eating no cooked foods. I made this as a treat for New Year’s Eve, knowing I’d have enough left for a “go-to” if I had to have a treat. I don’t usually have hankerings for particular foods anymore, but it’s not hard to want a piece of this!  And it’s pretty simple too, aside from straining the blackberries through a sieve, you can probably make the whole thing from start to finish in under 20 minutes! To start, you will need 3 cups of soaked cashews.  The best way to do this, is to purchase RAW nuts the day before, and place in a jar or bowl big enough to hold the cashews covered in water, plus an additional cup of water and still have some space left in the container.  I use a 2 liter mason jar to do this, it’s just easiest for me.  The reason you want to do this, is that the nuts will absorb the water and expand.  It’s also important to note, to ensure you don’t get bloating or discomfort,  drain and rinse the nuts and soak again halfway through soaking time.  You want a minimum of 4 hours, but 24 hours is superb.  The longer they soak, the creamier your cheesecake!  The reason you drain and rinse is because nuts have enzyme inhibitors that are released when they touch water.  Those inhibitors can cause intestinal discomfort aside from the fact they will keep you from absorbing all the goodness!  So, the recipe takes a little forethought, but is quickly made! For the pie crust: 2 cups raw nuts (I use pecans mostly, with some walnuts and almonds) 5 tablespoons cacao nibs (can use non-dairy chocolate chips) 2 T. cocoa powder Some himalayan sea salt ½ t. vanilla 5 medjool dates, pitted (room temperature works best)   For the filling: 12 – 20 oz. fresh blackberries This reminds me – I went to Cracker Barrel with my family not long ago, and the only thing on the menu that I could eat was the fruit bowl – fresh blackberries and pineapples. I’m not a big blackberry fan because of the seeds, but o.m.g. . . . . these blackberries were HUGE and JUICEY and so good, I had to ask the chef where he got them from locally. That’s kind of what...

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Berry Sorbet
Nov22

Berry Sorbet

Looking for a yummy healthy dessert?? This is delicious! Berry Sorbet [makes 2-4 servings] 1 cup frozen blueberries 1/2 cup frozen strawberries 1 small banana 2 small medjool dates 1/2 cup almond milk (unsweetened of course ;D) 1/4 cup pomegranate juice Top with raw walnuts and currants and cacao nibs – delish! Occasionally, if I haven’t had enough greens that day, I will throw in a handful of...

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Banana Chocolate Chip Bread
Nov22

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread INGREDIENTS: One loaf, minus the ends of Ezekiel Cinnamon Raisin Bread 1 cup vegan chocolate chips or 1/2 cup cacao chips, your choice 4 medium ripe bananas, sliced ½” thick 3 cups almond milk 5 tablespoons arrowroot powder or tapioca flour 3/4 cup maple syrup 2 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg DIRECTIONS: Preheat oven to 350 degrees and grease 2 – 9 x 5 loaf pans with coconut oil. Place cubed bread in the pans and set aside. In a small bowl whisk together milk and the arrowroot powder till no lumps remain. Add maple syrup, vanilla, cinnamon and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add a little more milk and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet. Fold in chocolate chips and bananas, I use my hands to squish the bananas. If you have kids, this can be a fun part of the recipe! Pour mixture into loaf pans. Bake 30-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Always a hit when served...

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