Strawberry Cheesecake | GF, RSF, V, DF

(Ingredients for 3 bigger slices in a 12x12cm small cheesecake mold  |  GF, V, RSF, LF) 

Some days ago I made three dishes for me and my mom, I served a light cauliflower soup with a roasted hazelnut/raisin bread, salmon burgers with sweet potato fries and for dessert this handsome thing. A strawberry cheesecake. So simple, easy and fast and can easy trick people that it's just a normal sugar filled version. It isn't tho. This one is refined sugar free, vegan, gluten free, dairy free and 99% homemade. This dessert is actually one of my favorites. 


Ingredients base: 
2 tbsp oat flour (oats into flour, for gluten free, make sure to use gluten free oats) 
1 tbsp hazelnuts (or hazelnut flour) 
5 dried dates 
1 tbsp unsweetened almond milk

Middle layer 'cheesecake layer': 
50g (1/2 dl) coconut milk 
35g (1/2 dl) cashew nuts
1 tbsp agave syrup (or less, or not at all) 
1/2 tsp vanilla extract

Top layer (not proper numbers, you can just throw a hand of berries in): 
2 tsp chia seeds 
25g (1 heaped 50ml) frozen raspberries
70-80g frozen strawberries 
1/2 tsp vanilla extract 
Some stevia drops 




Method prep: Put the cashew nuts in a glas of water and let stand over the night, just so they are covered with water is enough. 


Method base layer: Next day, start with the base. Mix hazelnuts into a flour (or use hazelnut flour) in a mixer. Put the flour in a little bowl and add oat flour. As the mixer is on, drop each date so they get crushed and becomes tiny pieces. Add the 'dates' into the bowl, add the almond milk and then start to create a dough with help from a fork. 
Put this dough in the bottom of your cheesecake mold and press it carefully down with your hands so it cover the whole mold. Put into the freezer meanwhile you do the cheesecake layer. 

Method middle layer: Separate the cashew nuts from the water and put them into your (clean) mixer. Mix until they becomes a not-so-nutty, smoother mass. Make sure that there isn't any big nut pieces left until you in the next step, add the coconut milk. Again mix until smooth and then add vanilla extract. 
Pour this over the bottom layer and put into the freezer again to set for about 1 hour or more.

Method top layer: Put the berries into a sauce pan on medium/high heat and mash with a fork. When they are 'mashed' put down the temperature to low heat and then stir in the chia seeds. When it has become smooth and their isn't any floating dry chia seeds on top add stevia and vanilla extract and again, stir. Put aside and let cool of completely before you pour this over the cheesecake. Put into the freezer for about 15 minutes and then enjoy!


Note: When you serve it you can just take it out from the freezer for some minutes so it's not ice or you can take it out the freezer and put it and store it in the fridge. When you store it in the fridge it becomes a creamy (?), melt in your mouth feeling, I love both! 

What I mean with agave syrup, less, or nothing at all is that I have tried both, it works fine with both, the agave syrup gives a little more 'wow feeling' though! 

Vanilla/Caramel Protein Ice Cream

I searched after a ice cream recipe who wasn't full of fat, low in calories and high in protein and found a ice cream recipe made of egg whites and protein powder. YES, just those two ingredients could actually create a big amount of ice cream. 

As you probably now by now (if you now me) I LOVEEEE caramel and vanilla flavor. I'm more the caramel girl than the chocolate girl actually. So anyway, I added some dates for the caramel flavor and bam, this absolutely yummy ice cream was created. Simple, low in calories, low fat, low carbs (if you don't use dates), few ingredients.

Vanilla/Caramel Protein Ice Cream

(Whole ice cream weight is around 275g, recipe is for 2 bigger portions    |    High in protein, low fat, gluten free, banana free, refined sugar free) 

Ingredients for ice cream: 

60g vanilla flavoured whey protein powder

6 egg whites (2 dl) 

3 tbsp powdered stevia (isn't necessary to use in the recipe)

Ingredients for caramel flavour: 

50g fresh dates (around 4-5 dates) 

Splash of water

Alternative 5 caramel stevia drops 

Method caramel:

Put the dates in a mixer and mix until a sticky paste is created. You maybe need to take up the dates and drop while the mixer is on if you have a big mixer. Add a splash of water so it becomes a thick caramel sauce. Start with the ice cream.

Method ice cream: 

Pour the egg whites in a big bowl and beat until really fluffy and hard with an electric hand mixer. Can take up to 10 minutes. It's really important that they become as fluffy as they need to otherwise you wont get the ice cream texture. 

When they are fluffy enough slowly add the protein powder and stevia and stir together slowly and carefully with a spoon. 

When combined add the 'caramel sauce' and stir it in like a swirl and if you choose to use caramel stevia drops add these as well. 

Put the ice cream covered with plastic (for the non ice-freezer taste) in the freezer over the night. 

Toppings alternative: 
Walnuts, almonds, pecans, granola, coconut sugar, coconut flakes, berries and fruit.

Note: BE CAREFULLY when you stir because if the egg whites lose their fluffyness the ice cream wont be ice cream.. 

Liquorice Fudge

Hellooo, some update for you guys again. I know I literally suck on updating here but well, it's my last year in school and I have a lot of work.AND I can't handle blogger.se/com, I hate it. So if you have any suggestions on another blogportal/domain (idk what you call it in english haha) please let me know. Anyway, this is my recipe of liquorice fudge, I love liquorice and I love fudge so I don't see anything bad here. They are super simple to make and just take some minutes to finish. They can be stored in freezer and is a perfect fast candy-cravings snack. I have to hide mine from my mom, she is liquorice addicted. 
Liquorice Fudge(Makes 18        |        Gluten free, refined sugar free, vegan)
Ingredients:135g fresh dates (around 10 dates) 50g coconut flour2 tsp liquorice powder 1/2 tsp sea salt30g coconut oil 
Method: Melt the coconut oil. Put the dates in a mixer and mix until it becomes a sticky paste.Pour in the coconut oil and the rest of the ingredients into the mixer together with the dates and mix until everything is well combined and until it becomes a harder dough. You maybe have to help the mixer with a spoon. Put the finished dough on a baking sheet and form a square. Put on a plate and transfer it to your freezer for about 30 minutes. When time is set take it out and cut it into small portion squares (18) and then they are ready to eat!
Note: Store in the freezer. Can be eaten just from the freezer.

SnickMars Bar The Healthy-Meal-Ia Way

I love making easy snacks that I just can take from the freezer and snack on. 

And I also love to bake with protein powder and dates. 

This is one of those recipes that has all that. I mixed vanilla, peanut butter and caramel and swosh, this thing was made. 

I have done tons of caramel slice, snickers bar, twix bar, mars bar and candy bars recipes.

There are a million ways to do them and millions with different recipes. 

Well here is my version, I call them the SnickMars Bars. 

SnickMars Bar 

(makes 12 small bars or 6 big    |    Gluten free option, refined sugar free, vegan option if you use vegan protein, lactose free ) 

Middle layer: 

50g oats - into flour

4 tbsp vanilla white chocolate whey protein powder (regular vanilla protein flavor works as well) 

20g cashew nuts

1 tbsp (10g) coconut oil  

3 tbsp almond milk

1 tsp vanilla extract 

1 tbsp agave syrup or other syrup 

Chocolate layer: 

20g (around 3 tbsp shredded) cacao butter

1 tbsp cacao 

2 tsp agave syrup or other syrup 

2 tsp stevia 

Caramel/peanut layer: 

25-30 g (a little less than 2 tbsp) peanut butter 

50g pitted fresh dates 

3 tsp water

pinch of seasalt 

1 tsp agave syrup or other syrup 

Method middle layer: 

Mix oats into flour in a mixer and put in a bowl with the protein powder. 

Melt your coconut oil.

Mix cashews in the mixer until they become small pieces. Then add almond milk, vanilla extract, agave and the melted coconut oil. Mix again until everything is combined. 

Pour this into the bowl with oat flour and protein powder. Mix with a spoon and create a doughy dough. Put this dough on a baking sheet and form to an rectangle around 1 inch thick then transfer into the freezer. 

Start with the chocolate layer. 

Method chocolate layer: 

Shred/grate the cacao butter and then weight it. Melt the butter slow and on really low heat using the dubbel boiler method (1 bigger pot filed with 1/4 water and one smaller dry pot in it). 

When butter is melted add cacao, agave and stevia and stir until a smooth chocolate sauce is made (some minutes).

Pour the chocolate over the middle layer all over and out to all the corners. 

Put into the the freezer while you making the caramel/peanut layer. 

Method caramel/peanut layer: 

Drop each date in a running mixer until they become a sticky paste. Add water, peanut butter, salt and agave into the mixer and mix well so all ingredients is combined. 

Flip the whole cake so the chocolate layer is the bottom layer.

Put the sticky dough on the middle layer all over it and then put into the freezer for about 30 minutes. Then they are ready to eat just from the freezer! 

Note: I used walden farms pancake syrup to sub the agave syrup so if you want to cut down on calories that is a functional option!