Healthy Raw Vegan Raspberry Cheesecakes

Healthy vegan raspberry cheesecakes

When you’re having friends over for dinner, or want a delicious dessert on the weekend, these healthy, raw vegan raspberry cheesecakes are bound to tickle the tastebuds of you and your guests.

Raspberries are a good source of vitamin C (which our body needs for growth and the repair of tissues) and contain vitamins E, K, dietary fibre and folate too. So adding some raspberries into your weekly healthy eating plan has more benefits than just how yummy they are ? Raspberries are the perfect ingredient for a healthy raw cheesecake, and really bring out the flavour of this delicious recipe.

Raw vegan raspberry cheesecakes that don’t need baking

These yummy raspberry cheesecakes don’t require any baking and are perfect after about 2-4 hours in the freezer. Get them ready at lunchtime, and they will be perfect for your dinner party, or with a cuppa at an afternoon tea.

The healthy vegan raspberry cheesecake recipe below makes 12 little cheesecakes, that work perfectly in silicone cupcake moulds.

Healthy raw vegan raspberry cheesecakes

Healthy vegan raspberry cheesecakes

Raw raspberry cheesecake ingredients

Cheesecake base

  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup dates
  • 1/2 cup desiccated coconut
  • 1 tbsp coconut oil

Cheesecake filling

  • 2 cups raw cashews (soaked overnight or for at least 2 hours)
  • 1/4 cup raspberries (fresh or frozen)
  • 3/4 cup raspberries (fresh or frozen)
  • 1/3 cup pure maple syrup
  • 1/2 cup coconut milk
  • 2 tbsp coconut oil
  • juice of 1 lemon
  • pinch of salt


  1. Using a food processor (or thermomix) blend the pecans, almonds, dates, coconut oil together on high for 10-20 seconds.  Open lid and scrape down the sides. You should now have a nice sticky dough to use for the base of each of your cheesecakes.
  2. Use 12 silicone cupcake moulds and place a spoonful (or two) of mixture into each mould. The base will be about 0.5cm thick.  Place into the fridge while you prepare the filling.
  3. Blend together the coconut milk, cashews, maple syrup, coconut oil, lemon juice, and 1/4 cup of raspberries into food processor and blend on high for 10-20 seconds, until mixture is smooth and creamy.
  4. Pour half the mixture into a separate bowl.
  5. Using the remaining mixture in the food processor, add 3/4 cup raspberries on medium speed for 10 seconds, until blended well.
  6. Take the cupcake moulds from the fridge and add spoonfuls of the first (lighter pink) filling into each mould (leaving room for the next layer).
  7. Now add spoonfuls of the darker pink filling to each cupcake mould.
  8. Place in freezer for 2-4 hours, then serve and enjoy!


  1. NOTES

    • Please store cheesecakes in the freezer, and remove 5 minutes before eating them to allow them to soften slightly.
    • I love serving each cheesecake with a fresh raspberry on top – yumm!

If you enjoyed these healthy raspberry vegan cheesecakes, then we think you will love our Healthy Bounty Bites!

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Healthy Coconut Macaroons (Refined Sugar Free)


If you are a lover of coconut, then you can’t go past our delicious & healthy coconut macaroons! They are such a simple recipe, using only 3 ingredients – so perfect for any level of cooking experience.

These healthy coconut macaroons are not to be confused with the glossy ‘macarons’ which are super popular in cafes.  They are 2 very different recipes!

We love coconut, and with it being the main ingredient in these macaroons, it is one of our favourites.  Not only is it quick and easy to make… they definitely satisfy when we have a little sugar craving – yet have no refined sugar!

We love baking these on a weekend morning and enjoying with a cuppa ☕  They are also great for kids lunchboxes, or even an after dinner treat!

Healthy Coconut Macaroons



3 cups dessiccated coconut
3 egg whites
1/3 cup rice malt syrup


  1. Pre-heat oven to 180 C.
  2. Whisk the egg whites until they are light and fluffy.
  3. Add the rice malt syrup and continue to whisk through. It will turn a little like meringue.
  4. Slowly add the coconut, folding it through the meringue mixture.
  5. Using an ice cream scoop or spoon, gently mould into half ball shapes.
  6. Bake in pre-heated oven for 20 mins.
  7. Remove and allow to cool on wire rack.  Enjoy!

Makes approx 14 macaroons.

If you like these yummy macaroons and are looking for another healthy snack, then we think you will love our our Healthy Bounty Bites!

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Homemade Mango & Macadamia Ice Blocks


The perfect way to spend a summer’s afternoon is eating a homemade mango and macadamia ice block. If you’re a fan of the famous Weis bars, then you will love this recipe. Using only four ingredients, not only is this yummy recipe refined sugar-free, but it is also dairy-free and gluten-free.

Mangoes are delicious summer fruit and are a fantastic source of fibre, folate, Vitamin A & Vitamin C.  They taste delicious on their own, but are a match made in heaven when combined with macadamia nuts – yum!

And here’s a little tip we’d love to share: we often buy mangoes when they are on special and then freeze the flesh so that we can use them for our ice blocks or in smoothies when they are out of season. We have had them in the freezer for many months before using them and they’ve still tasted great in recipes.

This simple mango and macadamia ice block recipe is a big hit with the whole family, and a very quick and easy recipe to prepare.  We have just used some simple plastic moulds, however there are some fun designs out there to try. You can find some awesome ice block moulds & popsicle makers at Shop Naturally.

Homemade Mango & Macadamia Ice Blocks Recipe

Mango Macadamia Ice Blocks Dairy Free


3 mangoes (flesh only)
1 can coconut cream/milk
1/2 cup chopped macadamia nuts
1/3 cup rice malt syrup

Directions on how to make mango & macadamia nut ice blocks

  1. Pour coconut cream/milk into a food processor/blender/thermomix.
  2. Add the flesh of 3 mangoes and whizz on med-high for 20 seconds.
  3. Add 1/3 cup rice malt syrup and whizz on medium for 10 seconds. Scrape down the sides.
  4. Tip in 1/2 cup chopped macadamia nuts and whizz on low for 5 seconds.
  5. Pour mixture into ice block moulds and freeze.
  6. Once frozen, enjoy your yummy mango and macadamia nut ice blocks! (It can vary depending upon your freezer but usually takes 4-6 hours minimum).

Another recipe we love to make for a healthy treat is our Healthy Banana Bread! 

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Coconut Caramel Bliss Balls


We LOVE anything with a caramel or coconut flavour – and the two combined – is simply divine! These Coconut Caramel Bliss balls are the perfect snack, with the addition of sunflower seeds which are full of Vitamin E and magnesium.  Try them for a delicious healthy snack or treat, or they are a great addition for your kids’ school lunchboxes, as they contain no nuts!

Coconut Caramel Bliss Balls


1 cup rolled oats

2 cups dessicated coconut (plus a little more for rolling)

6 medjool dates (pitted)

1/4 cup sunflower seeds

2 tbsp golden syrup (or your preferred sweetner)

1 – 2 tbsp water (optional, only add at the end if your mixture is a little dry or you have used standard dates in place of medjool dates)


  1. Put all ingredients into blender and blitz on medium-high for 30 seconds. Scrape down sides and blitz for a further 15 seconds.
  2. Roll into small balls and then roll into dessicated coconut (if desired).
  3. Store in an airtight container in the fridge (if they last that long!) and enjoy!

If you’re looking for some more healthy snack ideas, then check out the Gluten Free Brownies or Gluten Free Chocolate Chip Cookies!

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Gluten Free Chocolate Chip Cookies


Finding healthy lunchbox snacks that are nut free can be hard work! We have put a few twists on the classic, to make these yummy gluten free chocolate chip cookies.  They are nut free (so perfect for school lunchboxes), and there is also an option to make them dairy free to help those out with other allergies.

Healthy Gluten Free Chocolate Chip Cookies


1 cup coconut flour

120g butter (or coconut oil for dairy free)

1/2 cup rice malt syrup (or sweetner of your choice)

3 eggs

1 tsp vanilla extract

3/4 cup dark chocolate chips



  1. Pre-heat oven to 180 degrees & line 2 trays with baking paper.
  2. Melt butter (or coconut oil if using the dairy free option).
  3. Pour in melted butter to mixing bowl and then add 1/2 cup of rice malt syrup and combine.
  4. Whisk 3 eggs in a separate bowl and then add to butter & rice malt syrup and mix together.
  5. Add 1 cup coconut flour and 1 teaspoon of vanilla extract to mixture and combine until all ingredients are mixed well.
  6. Add chocolate chips to mixture and gently combine.
  7. Roll spoonfuls of mixture into small balls and place onto baking tray. Should make approx 30 cookies (depending upon size of balls).  Lightly press down each ball with a fork.  Bake in pre-heated oven for 12-15 minutes.  When finished, remove from oven and place on wire rack to cool.

If you liked this recipe, then another favourite of ours are the Gluten Free Brownies – yumm!!


Melissa Dickfos, is the Founder at Nourishing Your World, a coffee lover, mum of two children, advocate of making small steps towards healthy living and loves to laugh!



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Nut Free Protein Balls


Protein balls are great as a healthy snack for the whole family.  These nut free protein balls are full of flavour, and use tahini (a sesame seed paste) in place of nuts.

Perfect to include in school lunchboxes (with many schools now having a nut-free policy), and for those with nut allergies.  Full of lots of delicious natural ingredients, they will give you an extra burst of energy!

Nut Free Protein Balls 


2 cups dessicated coconut (and a little extra for rolling)
1/4 cup sunflower seeds
1/4 cup chia seeds

1 cup tahini (hulled)

6-8 medjool dates (pitted) or 3/4 cup normal pitted dates
1-2 tbsp water


  1. Place all ingredients in a food processor and whizz on high for 20 seconds.
  2. Scrape down sides and whizz on high for another 10 seconds.
  3. Take a spoonful of the mixture and roll into a ball. Repeat until all the mixture is used.
  4. Roll all balls in the dessicated coconut and store in an airtight container in the fridge.

Makes approx 25-30 balls (depending upon how big they are rolled).

If you like these protein balls and are looking for another healthy snack (that is also nut free and lunchbox friendly) you might like to check out our Gluten Free Anzac biscuits.

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Peanut Butter Frappe


If you’re anything like me, then you LOVE peanut butter! It is definitely a favourite in our house, and we are all lucky to not have any nut allergies.  If you do have a nut allergy, an alternative to use in our peanut butter frappe is Tahini (ground sesame seeds that are made into a paste) – this would almost give it a ‘caramel’ flavour – delish!

So if you’re looking for a delicious smoothie for breakfast, or a mid morning or afternoon snack, then this peanut butter smoothie will hit the spot!  Full of good fats & just a little maple syrup – it’s the perfect mid morning, or afternoon treat.

Peanut butter frappe ? ?




2 cups ice
1 can organic coconut cream/milk
2-3 tbsp peanut butter
2 tbsp organic maple syrup


  1. Place all ingredients in a blender and whizz on high for 30 seconds.
  2. Stir ingredients and whizz on med-high for another 60 seconds.
  3. Voila!

Makes 2 delicious frappes (so simply halve ingredients to make 1 frappe)

You might also like to check out our gluten-free brownies, which would go perfectly with this frappe! Yum!

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Healthy Bounty Bites


Looking for a delicious treat for the whole family? These yummy chocolate and coconut bites are a healthy version of the classic chocolate bar!


Coconut Filling

4 cups dessicated coconut

1 can (400mL) coconut cream

2 tbsp maple syrup

Chocolate Coating

1 cup cacao butter wafers (melted) or  1 cup coconut oil (melted)

3 tbsp maple syrup

3 tbsp cacao powder

(As an alternative to the above, you could simply use organic dark chocolate – 70% or more)


1. To make the coconut filling, place the dessicated coconut into a large mixing bowl. Next, combine the maple syrup & coconut cream in a small saucepan and over a low heat mix until combined. Remove saucepan from the stovetop and pour into the mixing bowl with the coconut. Combine well.

2. Line a slice tray with baking paper and press the coconut mixture into the pan so that it is about 2cm thick.  Place into the freezer for approx 20-30 mins, or until filling has set.

3. Once set, remove from the freezer and cut the coconut filling into smaller ‘bite-sized’ pieces (or size as desired).  Return to freezer whilst preparing the chocolate coating.

4. For the chocolate coating, ensure that the cacao wafers or coconut oil is melted.  Then combine the cacao liquid/coconut oil, together with the cacao powder and maple syrup and place into a blender to mix well. Whizz for 20-30 seconds on medium speed, scraping down the sides to ensure ingredients are combined well.  Pour chocolate into small bowl.

5. Remove the coconut bites from the freezer and dip each piece into the chocolate mixture. Place onto a tray lined with baking paper and freeze until set.


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Lower Carb Pancakes (Gluten Free)

If you fancy pancakes or waffles, but can’t have them because of carbs or gluten, then we have just the thing for you! Today we tested out the new ‘Lower Carb’ range by Melinda’s Gluten Free Goodies for a breakfast treat on a school day.

Lower Carb Pancakes

This great Lower Carb Pancake Mix features just 5.3g carbs per serve, so are sure to be your new best friend!  Serve with butter, fresh cream and berries to keep them low GI, or for a sneaky treat add some maple syrup.

You will need:

1 x Melinda’s GFG Lower Carb Pancake Mix

2 x large eggs

3/4 cup (180 mL) milk

How to prepare your pancakes:

  1. Crack and lightly beat your eggs and milk (or chosen alternative), with a fork in a small jug.
  2. Open and pour your pancake mix into the jug and whisk to combine.
  3. Pour batter into your preheated and greased frypan to desired size.
  4. Cook over low to medium heat for 1-2 minutes on each side. Serve warm with your favourite toppings!

(Makes approx 13 x 8cm pancakes as per packaging.  We made approx 8 pancakes x 10-15cm).


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Gluten Free ANZAC Biscuits

Are you looking for an easy gluten free ANZAC biscuits recipe?

Most ANZAC biscuit recipes contain rolled oats, which are not suitable for many people who follow a gluten free diet.

These yummy gluten free biscuits are made using quinoa flakes, and are also nut free and dairy free, making them perfect for school lunches and catering for anyone with allergies.

Gluten Free ANZAC Biscuits Recipe

Makes approximately 20 small cookies


Directions to make Gluten Free Anzac Biscuits


2 cups desiccated coconut
1 1/3 cup quinoa flakes
1/2 cup coconut oil
2/3 cup maple syrup
1 tsp baking soda
2 tbsp water

Cooking directions

1. Turn on oven to 180 deg to pre-heat, and line a tray with baking paper.
2. Combine the dry ingredients – the coconut and quinoa flakes in a mixing bowl.
3. Pour the coconut oil, maple syrup & water into a saucepan and on a low heat mix together (until coconut oil is melted in the cooler months, or until combined). Once combined, turn up the heat to medium-high and tip in the 1 teaspoon of baking powder, stirring until it makes a lovely bubbly, frothy mixture.
4. Remove saucepan from the stove and pour the warm ingredients into the mixing bowl. Mix all ingredients together with a wooden spoon until combined well.  Leave to cool slightly.
5. Roll mixture into small balls and place on lined baking tray. Recipe makes approx 20 biscuits. Press down gently with a fork and bake for approx 12-15 mins.
6. Remove from oven and cool on a wire rack.



When rolling balls into biscuits, the mixture may be a little crumbly. If you can’t get your mixture to stick together, then you may need to add a little extra water to the mix.

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