Healthy Vegan Raspberry Cheesecakes

Healthy vegan mini raspberry cheesecake

When you’re having friends over for dinner, or want a delicious dessert on the weekend, these healthy vegan raspberry cheesecakes are sooooo good!

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 😉

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

Healthy vegan raspberry cheesecakes

Healthy vegan raspberry cheesecakes

Ingredients

Base

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

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

Directions

  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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Macadamia cashew & honey bliss balls

Feeling like a yummy treat? We LOVE macadamia nuts here at Nourishing Your World HQ and these macadamia, cashew & honey bliss balls are divine.

This recipe contains only 5 ingredients, is quick and easy to make, and is full of good fats thanks to the high nut content.  Whizz some up and keep some handy in the fridge and store the others in the freezer.

Perfect with a cuppa or as an after-dinner treat, our macadamia, cashew and honey bliss balls will hit that sweet spot!

Macadamia, cashew & honey bliss balls  

Macadamia cashew honey bliss balls

Ingredients

  • 1 cup oats
  • 1 cup desiccated coconut (plus a little extra coconut for rolling)
  • 1 cup macadamia nuts
  • 1 cup cashew nuts
  • 1/4 cup honey

Macadamia nuts cashew honey bliss balls

Directions

  1. Place oats in a food processor and whizz on medium for 5 seconds.
  2. Add 1 cup coconut, 1 cup cashew nuts and 1 cup of macadamia nuts. Whizz on high for 10-20 seconds. Scrape down sides and whizz on medium for another 5-10 seconds.
  3. Add 1/4 cup honey and blend on low-medium for 5-10 seconds until mixed through.
  4. Take a spoonful of the mixture and roll into a ball.  Roll each ball in the extra desiccated coconut. Repeat until all the mixture is used (makes approximately 20 bliss balls, depending on how big they are rolled).
  5. Store in an airtight container in the fridge or freezer. Enjoy!

Makes approx 20 balls (depending upon how big they are rolled).

If you like these bliss balls and are looking for another healthy snack, then we think you will love our Coconut Caramel Bliss Balls!

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Healthy Chocolate Avocado Mousse

We are delighted to be taking part in the My Kitchen Rules 10th Anniversary show, by joining in from home.  Developing our own creations is one of the things we love to do. Recipe creation is lots of trial and error to get the right flavour, consistency, serving size and the list goes on. But the joy and feeling of satisfaction when you get it right is hard to beat.  So when we saw that Stacey and Ash plated up a yummy Chocolate Avocado Mousse for dessert, we knew we had to re-create the recipe and add our own Nourishing Your World spin on it.

So we have kept it simple and made a couple of simple swaps too. If you love chocolate mousse, but have been wanting to try a healthier version, then we think you will love our Healthy Chocolate Avocado Mousse.

Healthy chocolate avocado mousse 

NYW-chocolate-avocado-mousse

Find the original recipe here

Ingredients

Chocolate-avocado-mousse-igredients

  • 2 large ripe avocados
  • 1 tbsp cocoa (or cacao)
  • 80ml coconut milk
  • 60ml maple syrup
  • 150g dark chocolate, melted (we love Green & Blacks Organic 70%)

Directions

avocado-mousse-homemade

  1. Melt chocolate.
  2. Cut avocados and scoop out flesh.
  3. Place avocado flesh, cocoa, coconut milk and maple syrup into a blender (or thermomix) and blend on medium for 10-15 seconds or until smooth.
  4. Scrape down sides, then add melted chocolate and blend to combine.
  5. Spoon mixture into small ramekins or bowls.
  6. Refrigerate for 2-3 hours or longer, as required.
  7. Enjoy!

Sienna-dishing-up-chocolate-avocado-mousse

Makes 4 servings.

Chocolate-avocado-mousse-finished-product

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Not quite healthy rum balls

It’s nearly one of our favourite times of the year – Christmas! With lots of Christmas parties and entertaining, it’s great to have a yummy festive snack on hand.  We have added a healthy twist to the old Christmas classic – rum balls. They are an old favourite at this time of year., and perfect to add to a Christmas platter, or just for a yummy little treat.  Rum balls are loved by many and the only ingredient that isn’t ‘healthy’ in this recipe is the rum! (It would be a little hard to make rum balls without rum 😉)

Our not quite healthy rum balls have lots of yummy ingredients and are a perfect after dinner treat, or to have with a cuppa too.  If you don’t like rum, simply leave it out and they will still taste great! Our rum ball alternative for kids can be found below.

(Not quite) healthy rum balls

Not quite healthy rum balls - coconut and no coconut

Ingredients

1 1/2 cups cashews
1 1/2 cups rolled oats
1 cup desiccated coconut (and a little extra for rolling, if desired)
1 tbsp cacao
1/2 cup rice malt syrup
1-2 tbsp rum

Directions

  1. Place cashews and oats in a food processor and whizz on high for 10 seconds.
  2. Scrape down sides and add all remaining ingredients.
  3. Blend on medium for another 10 seconds.
  4. Take a spoonful of the mixture and roll into a ball. Repeat until all the mixture is used.
  5. Rum balls can then be rolled in coconut, if desired, or simply left as they are.
  6. Place in fridge to cool for at least 1 hour before serving.
  7. Store in an air-tight container in the fridge (or freezer). Rum balls should keep for at least 7-10 days when stored in the fridge.

Makes approx 20 balls (depending upon how big they are rolled).

Rum ball alternative for kids

Not quite healthy rum balls

If you would like a rum ball recipe that is suitable for the kids – simply omit the rum.  Or make the mixture without the rum, roll half of the balls, and then add 1 tablespoon of rum to the remaining mixture.  You could then place in separate containers, or simply coat the kids’ ‘rum balls’ in coconut, and leave the adult version plain.  Winning!

If you love these rum balls and are looking for another Christmas treat, then we think you will love our Sugar Free Shortbread Cookies..

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Strawberry Bliss Balls

Do you ever look in the pantry or fridge and wish you had something delicious and healthy that was ready to eat? Strawberry bliss balls are a yummy, healthy snack to keep on hand for when you are low on time.

With strawberry season in full swing (and when it’s not, frozen strawberries work equally well), now is the perfect time to whip up some healthy bliss balls to keep in the fridge or freezer.

Do your kids (or husband) ever come home from school (or work) and complain that they are soooo hungry but can’t find anything good to eat?  The days of opening up the pantry or fridge to simply declare ‘but there is nothing yummy to eat’ are over.  Making healthy snacks like these strawberry bliss balls ahead of time will mean that you can instantly satisfy those afternoon snack cravings with a yummy and healthy snack.

Strawberry Bliss Balls  

strawberry-bliss-balls

Ingredients

1 punnet (250g) fresh strawberries hulled (or frozen if not in season)
2 cups desiccated coconut (plus a little extra coconut for rolling)
1 cup rolled oats
2 tbsp rice malt syrup or honey (optional)

strawberry-bliss-balls-with-coconut

Directions

  1. Place all ingredients in a food processor and whizz on medium for 5-10 seconds.
  2. Scrape down sides and whizz on medium for another 5-10 seconds.
  3. Take a spoonful of the mixture and roll into a ball.  Roll each ball in the extra desiccated coconut. Repeat until all the mixture is used.
  4. Store in an airtight container in the fridge or freezer.

Makes approx 20 balls (depending upon how big they are rolled).

If you like these bliss balls and are looking for another healthy snack, then we think you will love our our Coconut Caramel Bliss Balls!

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Healthy Peanut Butter LCM Bars – Refined Sugar Free

Having health snacks on hand is one of the biggest issues that many people face.  You want something that is still yummy, but feels like a treat too.  We also happen to be big fans of peanut butter and made these due to popular request!  There are a lot of peanut butter fans out there 😉These Healthy Peanut Butter LCM Bars are also refined sugar free, so not only do they taste amazing, they aren’t laden with processed sugar and other nasty additives.

For those who may not like peanut butter, or may have nut allergies, we also have a Nut Free LCM Bar recipe, which is great for school lunchboxes, with many schools now having a nut-free policy.

These Healthy Peanut Butter LCM Bars are also versatile, so you can easily swap out the peanut butter for almond or cashew butter, or another favourite! Made using only 4 ingredients, they are quick, simple & delicious – big ticks of approval in our house!

Healthy Peanut Butter LCM Bars – Refined Sugar Free

 

Ingredients

3 cups puffed rice

3/4 cup dessicated coconut

1/2 cup natural peanut butter (we love Mayver’s)

1/3 cup honey (or 1/2 cup rice malt syrup)

Directions

  1. Start by pouring 3 cups of puffed rice into large mixing bowl.
  2. Add 3/4 cup of coconut to puffed rice, and stir through.
  3. Pour 1/2 cup peanut & 1/3 cup honey into saucepan and mix together on a low-medium heat. Mix until both ingredients are combined and you have what resembles delicious caramel.
  4. Pour the caramel mixture into mixing bowl and fold through the puffed rice & coconut mixture (you may need to combine with your hands!)
  5. Line a 20 x 10cm baking tray with baking paper.  Pour the mixture into the baking tray, and press down – ensuring you evenly spread the mixture.
  6. Place into refrigerator to set for at least 30-60 mins.
  7. Remove from your fridge, place on cutting board and cut into desired size ‘bars’. Enjoy!!

(Note: They are best stored in the freezer or fridge. Simply take them out just before eating – they taste delicious and are best enjoyed cold!  If kept in the cupboard, the peanut butter will turn more ‘liquid’ and the bars will fall apart 😉)

If you liked this recipe, then check out our Nut Free LCM Bars – perfect for the school lunchbox and those with nut allergies.

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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Healthy homemade muesli bars

Muesli bars bring up memories of childhood for me, however since learning about all the extra additives in store bought and processed muesli bars, we decided it was time to make our own!

These healthy homemade muesli bars are full of so many yummy and nutritious ingredients – chia seeds, sunflower seeds, cashews, almonds, coconut oil, oats – yumm!  The chia seeds provide a great source of antioxidants, fibre and omega-3 fatty acids – which are fantastic for assisting in reducing inflammation in the body and help to keep your bones strong and healthy.  Sunflower seeds are a rich source of protein, fibre and vitamins B & E.  The cashews and almonds not only taste delicious, but are also another fabulous source of ‘good fat’, with the added benefit of keeping you fuller for longer.  The mix of all these fantastic ingredients makes for a yummy, healthy snack that is perfect for not only kids, but adults too!

You can always add your own twist to these yummy muesli bars by adding in chocolate chips, organic apricots or coconut flakes – all adding their own unique flavour to the recipe.

Healthy homemade muesli bars

healthy-homemade-muesli-bars-2

Ingredients

  • 1 cup oats
  • 1 cup desiccated coconut
  • 1/3 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/2 cup slivered almonds
  • 1/2 cup cashews
  • 1/2 cup coconut oil (melted)
  • 1/3 cup honey or rice malt syrup

Directions

  1. Line a tray (approx 20cm x 30cm) with baking paper.
  2. Combine melted coconut oil & honey (or rice malt syrup) in a medium bowl until mixed well.
  3. Add oats, coconut, chia seeds, sunflower seeds, almonds and cashews.
  4. Mix all ingredients together well.
  5. Pour mixture into baking tray, and press down well with back of spatula.
  6. Place into the fridge for 1-2 hours minimum (to allow the coconut oil to solidify).
  7. Remove from fridge and slice into 10-12 bars.
  8. Store in fridge or freezer. Enjoy!

Makes approx 10-12 muesli bars.

healthy-homemade-muesli-bars-3

If you’d like another muesli bar recipe – with yummy chocolate chips, and that is nut free (so perfect for those school lunchboxes), then check out our Healthy Chocolate Chip Muesli Bars!

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Healthy chocolate chip muesli bars that are good for you

healthy-chocolate-chip-museli-bars-good-for-you
healthy-chocolate-chip-museli-bars-good-for-you

An old staple in lunch boxes all around the world is the humble Chocolate Chip muesli bar! Whilst they may have lots of good ingredients, there are many less than desirable ingredients and additives included in most muesli bars found at your local supermarket.  We haven’t purchased muesli bars for a long time, so we decided we would create our own recipe!  The result is some healthy chocolate chip muesli bars that are good for you!   Whilst they do still have some chocolate chips and honey – there are no other nasty additives or colours, which in our books is a big tick of approval.

The best thing about these healthy chocolate chip muesli bars is that not only are they delicious, they are also full of lots of goodness and don’t require any baking!  That’s a win-win in our house!   So get some ready for this week’s school lunchboxes, or if you’re like me and are still quite partial to a muesli bar – pop one in your work lunch box too!

Healthy Chocolate Chip muesli bars that are good for you!

healthy-chocolate-chip-museli-bars-good-for-you

Ingredients

  • 1 cup oats
  • 1 cup desiccated coconut
  • 1/3 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup chocolate chips
  • 1/2 cup coconut oil (melted)
  • 1/3 cup honey or rice malt syrup

Directions

  1. Line a tray (approx 20cm x 30cm) with baking paper.
  2. Combine melted coconut oil & honey (or rice malt syrup) in a medium bowl until mixed well.
  3. Add oats, coconut, chia seeds, sunflower seeds and chocolate chips.
  4. Mix all ingredients together well.
  5. Pour mixture into baking tray, and press down well with back of spatula.
  6. Place into the fridge for 1-2 hours minimum (to allow the coconut oil to solidify).
  7. Remove from fridge and slice into 10-12 bars.
  8. Store in fridge or freezer. Enjoy!

Makes approx 10-12 muesli bars.

Check out our delicious nutty muesli bars too!

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Healthy Coconut Macaroons (Refined Sugar Free)

healthy-coconut-macaroons

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

healthy-coconut-macaroons

Ingredients

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

Directions

  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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Mango & Macadamia Ice Blocks (Refined Sugar Free)

Mango-macadamia-ice-block-mangoes-macadamia-nuts
mango-fruit-cut
mango-macadamia-ice-block
Mangoes-macadamia-nuts
Mango-macadamia-ice-block

The perfect way to spend a Summer’s afternoon is eating a Mango & Macadamia Ice Block! If you’re a fan of the famous Weis bars, but are looking to reduce sugar for your family, then this is the perfect recipe.  Using only 4 ingredients, not only is this yummy recipe refined sugar free, it is also dairy free and gluten free!

Mangoes are a 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!   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. Winning!

This simple 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.

Mango & Macadamia Ice Blocks (just like a Weis bar!)

Mango Macadamia Ice Blocks Dairy Free

Ingredients

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

Directions

  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 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! (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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