Strawberry
cheezecake
(Makes one 19cm cake)
Crust
½ cup dates (remove seed)
1 ½ cups almonds
½ cup oatmeal
pinch Himalayan pink salt
2 teaspoons coconut oil (melted)
2 teaspoons water
3 drops lemon essential oil
1 Chop dates roughly.
2 Using a food processor,
grind up almonds and oats,
then slowly add dates and salt.
When mixture holds together
somewhat, add melted coconut
oil and water (if necessary).
The crust dough should hold
together when pressed.
Massage in lemon essential oil.
Line the bottom of a springform
cake pan with greaseproof or
parchment paper. Press crust
into pan bottom and halfway
up sides.
Filling
1 ½ cups cashews
½ cup almond milk
½ cup dates (remove seeds)
¼ cup dates soaked in water
1 tablespoon soy lecithin granules
½ cup lemon juice
½ cup coconut oil (melted)
6 drops lemon essential oil
¾ cup organic frozen strawberries
(give 15 mins to partially thaw)
1 Soak dates overnight in
water. Soak cashews for 2 - 4
hours. Drain and rinse.
2 Blend cashews and dates
with almond milk, lemon juice,
lecithin and coconut oil until
it’s smooth and creamy. Stir
in lemon essential oil. Pour
into the crust and arrange the
strawberries on top of the cake
making sure some sink into
the cake. Cover with cling wrap
(don’t let cling wrap touch top
while it is firming) and foil and
freeze until firm.
3 Decorate with ganache/
chocolate sauce, cacao nibs
and pansy petals.
Macadamian
choc-bites
Crust
½ cup almonds
½ cup dessicated coconut
½ cup raw cashews
½ cup dates (remove seed)
1 tablespoon coconut oil (melted)
1 - 2 tablespoons water (as needed)
1 drop peppermint essential oil
1 Chop dates roughly.
2 Using a food processor,
process nuts adding chopped
dates gradually. After a few
minutes, drop in the coconut
oil and water as it processes
so that all ingredients stick
together.
3 Massage the peppermint oil
into the dough with your hands.
Line the bottom of a square pan
with greaseproof or parchment
paper and press crust ingredients
into the bottom only.
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1 ⅓ cups mashed avocado (2 - 3
avocados)
⅜ cup raw cacao powder
⅜ cup rice honey
4 tablespoons coconut oil (melted)
¼ cup macadamian nut butter
1 tablespoon unsalted peanut
butter
1 tablespoon tahini
1 tablespoon date syrup
pinch Himalayan pink salt
1 drop cinnamon essential oil
1 Process avocado, cacao
powder, rice honey, coconut
oil, macadamian nut butter,
peanut butter, tahini, date
syrup and salt until smooth.
Stir in cinnamon essential oil.
Spread on crust evenly.
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1 cup raw cashews
½ cup almond milk
¼ cup rice honey/coconut syrup
⅜ cup coconut oil (melted)
2 tablespoons lemon juice
1 tablespoon soy lecithin granules
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¼ teaspoon vanilla seeds or
1 teaspoon vanilla extract
1 Soak cashews for 2 hours,
drain and rinse. Blend with
almond milk, agave, coconut
oil, lemon juice, vanilla seeds/
extract and lecithin until
creamy. Put in freezer to set for
an hour, then spoon on top of
the choc-avo filling to give a
wavy look.
2 Cover with cling wrap and
foil and freeze overnight.
3 Remove from pan and slice.
Decorate with cacao nibs,
cinnamon powder or grated
dark chocolate.
TIP: Young Living
essential oil
provides the best
taste and highest
quality of oil for
cooking.
JAFFA PECAN
PIE
(Makes one 22cm pie)
Crust
1 ¼ cup dates
¾ cup pecans
½ cup walnuts
1 cup dessicated coconut
2 tablespoons coconut oil, melted
pinch Himalayan sea salt
1 drop ginger essential oil
1 Chop dates and put in
food processor with pecans,
walnuts, coconut and sea salt.