Hello friends! It’s been too long. I promise you I haven’t been lazy over here – I’ve been working hard on putting together this site (hello own domain name!!). Ok, Nick did most of the leg work and I tried to learn as much as possible from him while directing him with how I wanted everything laid out and organized. Also, I started personal training again out of an awesome little gym right near my apartment. I love working out and am super into nutrition and health so it really was a no brainer. As I’m also a real estate agent, there is a way to do both, however there is an adjustment period of trying to balance both schedules! The past few weeks have involved me running all over the place and going from gym clothes, to heels, and back. I’m ready for everything to settle down, but something tells me thats not happening anytime soon.
Needless to say I’ve been cooking and baking up a storm and have about a million new recipes to share. Ok, maybe not a million, but a lot. I’m going to do my best to bring you one new recipe a week, along with a healthy dose of my usual sarcasm, lame sense of humor, and boring life updates. I apologize in advance 🙂 Another thing that is going to be new with this site is I’m eventually adding a fitness section where I will be sharing workouts, training tips, and and other fitness-centric knowledge with you guys. Oh and I want to start posting videos along with my recipes. Alright, I think that’s it. I’m just a little bit aggressive with my expectations of Margaret’s Dish, but dream big I always say!
How I’ve written two paragraphs so far and not mentioned this killer cheesecake is beyond me. It really has been awhile since I’ve posted last!! Let me make it up to you. Today I give you a raw caramel cinnamon roll cheesecake. Rich, creamy, decadent, tangy cheesecake goodness that’s nut-free, dairy-free, refined sugar-free, grain-free, and able to fool the most die-hard real-deal cheesecake lovers. Nothing makes me happier than making delicious food that happens to be super healthy. I guess I only make super healthy food that is always delicious. Whatever way you want to put it, there is no denying that this raw treat is worth making!
Raw cheesecakes are my favorite dessert, and I currently have recipes posted for a raw chocolate lover’s cheesecake, raw raspberry dream cake, and a raw gingerbread-crusted pumpkin cheesecake (my favorite!!). All of these use soaked cashews as their creamy base, which is pretty standard in the world of raw cheesecakes. So why change a good thing and make a nut-free version? One of my friends and co-workers from my gym is allergic to nuts and I was hosting a demonstration of how to make a raw cheesecake. I felt bad because she was going to the demonstration and wouldn’t be able to sample (which let’s face it; tasting is the best part!). Nobody should have to stare at a cheesecake and not take a bite. Nobody. So, I got to work on making a nut-free version. I had subbed raw coconut for nuts in my raw brownies before with great luck, so I decided to give that a go.
My first attempt was terrible; you cannot sub plain coconut for cashews. The cheesecake came out really grainy, not the creamy texture I wanted. To fix that I decided to try making coconut butter out of the coconut first then blending the rest of the ingredients. Viola! Raw cheesecake without nuts. The cinnamon roll flavor happened because I’ve been craving those large, gooey rolls lately. A pice of this did the trick – and the caramel flavor was just to put it over the top. One bite is all you need to understand for yourself so get blending! Also, Valentine’s Day is coming up and I bet your loved one would not complain about having a giant slice of this caramel cinnamon roll cheesecake for breakfast – just saying 😉
Raw Carmel Cinnamon Roll Cheesecake
yield: one 6″ cake
For the crust:
6 large medjol dates, pitted
1 cup unsweetened shredded coconut
2 tsp cinnamon
1/2 tsp vanilla extract (optional)
pinch sea salt (optional)
For the filling:
4 cups unsweetened shredded coconut
2 Tbsp fresh lemon juice
2/3 cup homemade coconut milk (or almond milk)
2 tsp vanilla extract
2 tsp cinnamon
4 dates, pitted
1/4 cup raw honey, agave or maple syrup*
*for a stronger caramel flavor, replace the liquid sweetener with 6 pitted dates
Line a 6″ cake pan with parchment paper or get a 6″ spring form pan. To make the curst, pulse the coconut and cinnamon in the base of a high-speed blender until just combinde. Add the dates, vanilla, and salt while the blender is running. Blend until the dough holds together when pinched. Place in the 6″ pan and gently press it into the bottom in an even layer.
To make the filling, add all the ingredients to the base of a high-speed blender and blend until a smooth, thick consistency is achieved. Pour over the crust, using a spatula to get all the filling out of the blender. Gently spread it out so it is even and place in the fridge or freezer to se for at least 3-4 hours. Remove 30-40 minutes before serving to allow the cheesecake to soften. Store in an air-tight container in the freezer for up to 6 months (but it seriously won’t last more than a week or two 😉