vegan
Lemon Cheesecake
Happy April!
Spring is here in San Diego and I am loving it! Why?!? Because I love the warmer weather, the longer days and the fresh produce. The best part is that I am going to be sharing this with family from the east coast. My Mom, Dad, Grammy and Grampa are all coming to visit…oh and have I mentioned… my best friend in the whole wide world is coming too?! It is going to be busy but so fun! I only get to see my family twice a year so it is the highlight of my year!
In other news I will also be shooting more videos for my YouTube Channel this week!!!!! Meaning there will be a new Naturally Healthy Dessert recipe every Monday until July 3rd! (Breaking into dance now!) I am making a berry crumble, popsicles, peanut butter fudge, nice cream sandwiches and more…
Anyways, here is this weeks yummy recipe; Raw Lemon Cheesecake. I created this recipe for a friends baby shower who loves anything Lemon! She absolutely loved it and so didn’t her soon to be little guy! It’s perfectly tart, sweet and smooth! Hope you enjoy!
This Lemon Cheesecake is lightly sweet, tart and perfect smooth! Best part is there is no refined sugar, dairy, gluten or soy!
| Servings | Prep Time |
| 12 servings | 20 minutes |
| Passive Time |
| 4 hours freeze time |
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This Lemon Cheesecake is lightly sweet, tart and perfect smooth! Best part is there is no refined sugar, dairy, gluten or soy!
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Ingredients
Crust
- 1 cup almonds
- 6 medjool dates (pitted)
- 1 teaspoon cinnamon
- pinch salt
Lemon Filling
- 2 cups cashews (soaked for 2 hours)
- 3/4 cup coconut oil (refined
- 6 tablespoons date paste
- 1 teaspoon vanilla extract
- 2 lemons (juiced)
- 2 teaspoons lemon zest
Servings: servings
Instructions
Crust
- Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust into 2 small springform pans or 12 mini silicone molds. Set aside.
Lemon Filling
- Blend all ingredients in blender until a smooth even consistency. Evenly spread filling into base. Set aside in freezer for 4 hours.
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Gluten-Free Oatmeal Raisin Cookies
Peppermint Patties
If you like peppermint patties or thin mints you can start jumping for joy right now! These candies have just the right amount of peppermint and chocolate to make you mouth do a happy dance! My original recipe from Sweets In The Raw, Naturally Healthy Desserts required a food processor, but I have updated this version to be just as tasty but even easier…and no equipment required!
Here is a video to show you just how easy they are to make!
If you like peppermint patties or thin mints you can start jumping for joy right now! These candies have just the right amount of peppermint and chocolate to make you mouth do a happy dance!
| Servings | Prep Time |
| 24 candies | 10 minutes |
| Passive Time |
| 20 minutes to freeze |
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If you like peppermint patties or thin mints you can start jumping for joy right now! These candies have just the right amount of peppermint and chocolate to make you mouth do a happy dance!
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Ingredients
Mint Filling
- 1/2 cup coconut butter
- 1/4 cup refined coconut oil
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla
Chocolate
- 1/4 cup refined coconut oil
- 1 teaspoons vanilla extract
- 2 tablespoons yacon syrup
- 1/4 cup cacao powder
Servings: candies
Instructions
Mint Filling
- Mix all ingredients together and evenly divided into silicone mold. (About 1 tablespoon per candy) Set in freezer for 20 minutes while you make the chocolate.
Chocolate
- Mix all ingredients in to bowl adding cacoa powder last. Whisk until well blended. Remove frozen mint disks from mold and dip into chocolate sauce. Set finished candies on plate lined with parchment paper and then place back in to freezer.
Recipe Notes
Helpful Hints:
These should be eaten straight from the freezer for the perfect texture and to avoid a mess...unless you plan on licking the melted chocolate from your fingers. 🙂
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Raw Vegan Fig Bars
Fig Bars
I am making Fig Bars today! This is a family favorite that I just can’t make often enough.
I was inspired to create a healthier version of fig newtons because my dad loved them so much. The only down side with traditional fig newtons is that they are loaded with unnecessary refined ingredients like flours and sugar. But guess what…mine don’t! The best part is that my dad loves this version so much that I have to ship my mom large bags of figs monthly so they can enjoy them for their daily lunch time snack.
Check out my youtube video below to watch just how simple it is to make these bars!
If you like Fig Newtons, then meet you healthy no-guilt option! The filling is a perfect blend of orange citrus and sweet fig, paired with a cake-like base and light crumble topping...it really doesn't get much better than this!
| Servings | Prep Time |
| 12 | 15 minutes |
| Passive Time |
| 2 hours (soak) |
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If you like Fig Newtons, then meet you healthy no-guilt option! The filling is a perfect blend of orange citrus and sweet fig, paired with a cake-like base and light crumble topping...it really doesn't get much better than this!
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Ingredients
Base & Crumble
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1 cup medjool dates (pitted)
- 1 tsp vanilla extract
- pinch salt
Filling
- 2 cups turkish figs (soaked 2 hours)
- 1/2 cup date paste (see essential recipes)
- 4 tsp orange zest
Servings:
Instructions
Base & Crumble Layer
- Process all ingredients into food processor until well combined. Press 3/4 of the mixture into a parchment-lined 8x8 pan. Set aside remaining mixture to sprinkle in top of filling.
Filling Layer
- Process all ingredients into food processor until well combined. Spread filling evenly onto crust. Sprinkle remaining crumble to fully cover cover filling. Place in the freezer for 2 hours. Cut, serve and enjoy.
Recipe Notes
Helpful Hints:
To make serving these bars easier, cut while still frozen.
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KUSI: GOOD MORNING SAN DIEGO VALENTINES DAY DESSERTS
Tune in to Good Morning San Diego February 13th 9:20am to join Laura Marquis as she show you how to make a delicious and healthy valentines day treat.
Lavender Almond Milk
Happy New Year Everyone! I don’t know about you, but 2017 already feels like a fresh spring morning. (Disclaimer: I live in San Diego, and the weather is currently a constant 60-70 degrees!) I am so excited for all the things my team and I have planned for this year. There will be more recipes, videos, workshops, and we are going NATIONAL! That’s right! If you followed me throughout last year, you know we launched the cookbook, Sweets In The Raw: Naturally Healthy Desserts, we hosted events at True Food Kitchen and Williams-Sonoma, had over a dozen TV segments and had a nation radio interview. But I am hear to say, that was just the warm up! This year, you will be seeing Naturally Healthy Desserts in Thrive and Clean Eating Magazine, I will be on big time TV shows and we are bringing in some amazing people to bring you guys more amazing content!
Thank you all for the support through last year and let me know what you would love to see! I love what I do and want to bring it all to you! I hope you enjoy this new lavender almond milk recipe I created to help relax and unwind.
PS: I am looking for interns for social media, photography and video. If you know anyone who maybe interested, please have them send me their application.
Homemade almond milk is so yummy and much healthier than the store bought options. By making a fresh batch for yourself you can ensure there is no processed sugars, preservatives or additives. My basic almond milk recipe is AMAZING, but now we are taking it up a notch.
| Servings | Prep Time |
| 4-5 cups | 10 minutes |
| Passive Time |
| 12-24 hours |
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Homemade almond milk is so yummy and much healthier than the store bought options. By making a fresh batch for yourself you can ensure there is no processed sugars, preservatives or additives. My basic almond milk recipe is AMAZING, but now we are taking it up a notch.
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Ingredients
- 1 cup almonds soaked overnight
- 6 medjool dates pitted
- 1/2 tsp vanilla extract
- 1 tsp vanilla bean powder
- 1/8 tsp cinnamon
- 1 1/2 tsp fresh lavender petals
- dash salt
- 5 cups water
Servings: cups
Instructions
- Soak almonds overnight. Drain and rinse almonds. Add all ingredients into blender and blend for 2 minutes. Strain through a nut milk bag.
Recipe Notes
Be sure to squeeze out all of remaining liquid from the nut bag to make the cleaning process easier.
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Raw Vegan Fruit Strudel
Sometimes there are no words to describe how amazing something actually tastes! This recipe took me a couple tries to nail, but it is one of my all-time favorites! With a burst of fruit flavor, and a light hint of cinnamon and pecan, this dessert will have your friends and family begging for more!
| Servings | Prep Time |
| 8 servings | 10 minutes |
| Passive Time |
| 1 hour (freeze) |
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Sometimes there are no words to describe how amazing something actually tastes! This recipe took me a couple tries to nail, but it is one of my all-time favorites! With a burst of fruit flavor, and a light hint of cinnamon and pecan, this dessert will have your friends and family begging for more!
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Ingredients
Base Layer
- 1 cup shredded coconut (unsweetened)
- 1/2 cup raw cashews
- dash salt
- 2 tsp date paste
Fruit Layer
- 1 1/2-2 cups fruit of choice
- 1 tbs date paste
- 1 tbs coconut oil (refined)
Crumble Layer
- 1/2 cup pecans
- 3 medjool dates (pitted)
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- dash salt
Servings: servings
Instructions
Base Layer
- Process coconut, cashew and salt until flour-like consistency in food processor. Add date paste to mixture and continue processing until everything is evenly mixed. Press crust firmly into a 4x4 pan lined with parchment paper. Set aside.
Fruit Layer
- Blend all ingredients into blender until smooth. Evenly Spread over the base layer. Place in refrigerator.
Crumble Layer
- Process all ingredients in the food processor until you see an even chunky crumble. Sprinkle on fruit layer. Freeze for 1 hour, then cut and serve.
Recipe Notes
Helpful Hint:
If you plan to serve the delicious treats to guests and want then to look perfect, freeze for 2 hours and cut while still frozen with a warm knife. This will ensure you don't have to deal with misshapen bars or messy crumbles.
This is one of the few recipes that fresh fruit is a requirement. Frozen fruit will leave your filling runny.
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KUSI: GOOD MORNING SAN DIEGO SEGMENT
Tune in to Good Morning San Diego January 4th 9:20am to join Laura Marquis as she discussed the top 3 food trends of 2017!