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I have a confession...

Updated: Feb 22, 2019


I have THE biggest sweet tooth! Which is not a good thing when one lives a low carb, high fat lifestyle. However.... when I do eat the sweet stuff I always use whole foods and make refined sugar, gluten and dairy free goodies. That way there's no sugar rush/crash, my cortisol levels remain steady, my gut health is safe, AND, I don't have to worry about the affect it'll have on my kids if they eat it too!

Win Win.


Now, because I don't include any refined sugar in my diet, my tolerance to sweetness is pretty low, so I will always halve any sweetener in a dessert recipe that I make... With one exception - this amazing Raw Jaffa 'Cheesecake'. The combo of raw cacao and doTERRA's Wild Orange essential oil is magic in your mouth!


As far as raw desserts go, this one is pretty quick and easy! Make the base, freeze, make the filling, freeze, drizzle with some choc, eat.


This dessert (minus the choc drizzle) has 1/4c of sweetener, plus 5 dates. Total. So don't feel too bad if you accidentally eat half of it.


Jaffa Cheesecake


Base

1cup of mixed nuts (almond, pecan, brazil, etc)

1tbs coconut oil

1tbs cacao

1/2c medjool dates


Filling

1c cashews, soaked for 6 hours and drained (or if you need a shortcut, soak in boiling water for 1/2hr)

270ml coconut cream

3tbs cacao

1tsp vanilla powder/extract

1tbs coconut oil

1/4c honey/maple syrup/rice malt syrup

Wild Orange essential oil to taste - start with 3 drops and increase as required. I use 7


Choc Drizzle

1/8c coconut oil

1/8c cacao

1/8c maple syrup


Make

Combine all base ingredients in a thermomix or food processor and blitz until everything comes together. Press into a lined tin and place in the freezer while you make the filling.


Place all filling ingredients in your thermie or food processor and blend until smooth as silk! Pour over base and place back in the freezer.


To make choc drizzle, whisk ingredients together into a bowl and very creatively and fancily, drizzle over the cheesecake. Garnish with frozen orange segments if you're feeling it.


TIP - I like to cut my cheesecake before drizzling the chocolate to avoid it cracking.


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