Mini Turtle Cheesecake (Vegan, Paleo)

October 22 just so happens to be National Nut Day so our theme this month for Recipe Redux is no surprise.  Today I am sharing a healthy nut filled recipe that I really think you are going to love.  One sure sign of a successful recipe is when I can’t stop eating it.

Nuts are full of good energy, protein, antioxidants, vitamins, minerals, fiber and healthy omega 3 fatty acids.  Nuts are an excellent source of monounsaturated fatty acids which may help lower LDL (bad cholesterol) and raise HDL (good cholesterol).

When it comes to purchasing nuts I always recommend getting them raw.  Avoid nuts packaged or roasted in oils and they often use hydrogenated or omega 6 unhealthy fats.  High temperatures may also destroy their nutrients.

Sprouting nuts offer both nutritional and digestive benefits.  Nature has set it up so that the nut survives until introduced to proper growing conditions.  Part of the defense mechanism includes nutritional inhibitors and toxic substances.  Soaking nuts helps remove these defense mechanisms allowing our bodies to better digest them and absorb their nutrients.

This mini turtle cheesecake recipe is a prime example of how easy it can be to use soaked nuts in a recipe successfully, easily, and deliciously.  We have been taught that nuts should be limited as part of a healthy diet because they are high in calories and fat.  The fact is that eating foods like nuts that include healthy fat, protein, and fiber can help keep you satisfied and are nutrient dense (when soaked).

Print

Mini Turtle Cheesecake (Vegan, Paleo)

A smooth and creamy cheesecake with chocolate, pecans, and date caramel.

Servings 12

Ingredients

• 36 pecans about 1 cup
• 12 large dates pitted

Chocolate Sauce

• 1/4 cup raw cacao powder or unsweetened cocoa powder
• 1/4 cup coconut oil melted
• 1 tablespoon pure maple syrup or honey

Cheesecake Filling

• 1 1/2 cups raw cashews soaked overnight in water and squeeze lemon juice
• 1/4 cup lemon juice about 2 lemons
• 1/3 cup coconut oil melted
• 1/2 cup full fat coconut milk
• 6 large dates pitted (or 1/4 cup raw honey or maple syrup)

Instructions

1. Using paper or silicone muffin cups place 3 pecans on the bottom of each cup for first layer.
2. Make the chocolate sauce by mixing the cacao powder, coconut oil, and maple syrup together until smooth.
3. Over the pecans with about 3/4- 1 tablespoon of the chocolate sauce to form the next layer.
4. Over the chocolate sauce press a pitted date (opened to lay flat) as the "caramel" into the chocolate.
5. Let the crust set in the fridge while making the filling.
6. In a blender add the cheesecake filling ingredients and blend until smooth (about 3-5 minutes).
7. Take out the muffin cups from the fridge and cover the crusts with the cheesecake mixture until the filling is evenly distributed over the 12 cheesecakes.
8. Press a pecan or cashew on the top (optional) of each cheesecake.
9. Set in the fridge and allow to set up overnight about 6-8 hours until firm.
10. Store in an airtight container up to one week in the fridge.

Recipe Notes

*choose organic ingredients when possible.