Raw Berry Cheesecake

Raw Berry Cheesecake

This decedent dessert is always a winner. It is so easy to whip up and it’s really healthy too, being rich in protein and healthy fats, as well as containing calcium, zinc, magnesium, and plenty of free radical fighting antioxidants.

* Vegetarian, Vegan, Gluten-free


½ cup almonds

4 tbsp desiccated coconut

¾ cup medjool dates, remove seeds

2 cups cashew nuts, soaked overnight

2 tbsp coconut oil, melted

¾ cup coconut milk

3 tbsp maple syrup

1 tsp vanilla bean paste

Juice of lemon

¾ cup fresh blueberries

¾ cup fresh raspberries



Soak cashews overnight in water.

Place dates, almonds, and coconut in your food processor, then pulse until well combined with chunks of almond.

Press date mixture into a cheesecake tin. Then place base in the freezer while you are making the filling.

In your food processor place cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste, and lemon juice, and blend until smooth and creamy.

Pour half of the mixture onto base, spreading out evenly, then place raspberries evenly over filling, pressing them into mixture.

Add blueberries to food processor and blend with remaining mixture.

Pour blueberry filling over raspberry layer then place in the freezer for 3 hours. Take out of freezer 30 min before serving. Serve topped with lovely fresh berries and almonds, coconut flakes, or you can make a raspberry coulis to drizzle over the top. Enjoy!


Nut & Seed Energy Squares


If you’re looking for a nutritious protein-rich snack to keep you going until your next meal, these tasty little ‘nut and seed energy squares’ are just what the nutritionist ordered. They’re loaded with protein and fibre to help balance your blood sugar levels and keep sugar cravings at bay. They also contain beneficial fats for good cardiovascular health and brain function. Chia seeds and dates are both great for helping keep you regular too.



16 Medjool dates (seeds removed)

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

2 heaped tbsp chia seeds

3/4 cup desiccated coconut

1/4 cup cashews

2 heaped tbsp tahini

1/2 cup puffed brown rice or puffed quinoa



Pulse all dry ingredients in a food processor until ground. Transfer to a bowl.


Add Medjool dates and tahini to the food processor and blend until it forms a paste. Add dry ingredients and pulse until well combined.


Use your hands to press the mixture into squares and top with a whole almond and some pumpkin seeds.


Store in the refrigerator in an airtight container. Makes around 12-14 squares

Protein cashew balls

If you’re stuck for some new healthy snack ideas, why don’t you give my protein cashew balls a go. These are one of my families favourites at the moment, and they are so quick and easy to make.  These mouth-watering little balls are packed full of protein goodness to help the body heal and repair. Protein is also important for helping keep blood sugar levels nice and stable and sugar cravings at bay, making these balls ideal for a mid morning or afternoon snack. These nutritious balls will also supply you with zinc for a strong immune system, calcium for strong bones, and unsaturated fats for a healthy heart.






1 cup raw cashews

250g dates (sulfur-free)

½ cup shredded coconut

1/3 cup sunflower seeds

1/3 cup pepitas (pumpkin seeds)

3 Tbps cold pressed organic coconut oil

3 Tbsp of sesame seeds



Soak dates in boiling water for 10 minutes, until soft.

Place nuts, seeds, and coconut in a food processor and blend. You don’t want to grind them too finely though, you want your balls to have some crunch still. Pour into a large mixing bowl.

Place dates and coconut oil in the food processor and blend until a smooth paste. Add mixture to a bowl and mix all ingredients together.

Place sesame seeds on a small plate.

Roll mixture into small balls, using around a tablespoon of mixture, and then roll in sesame seeds.

Place balls on a plate in the fridge for an hour, and then enjoy.