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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Strawberry Cheesecake Trifle

Gluten-Free, Vegan, Serves 8

  • 2 cups gluten-free graham crackers crushed
  • 1/4 cup melted coconut oil
  • 1/4 cup agave nectar
  • 1 1/2 cups raw cashews (soaked in hot water for 1 hour, then drained)
  • 1/2 cup coconut cream
  • 1/4 cup coconut oil, melted
  • 1/4 cup lemon juice
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • Additional fresh strawberries for layering and garnish
  • Mint leaves for garnish

Directions:

In a bowl, mix the gluten-free graham cracker or oat crumbs with melted coconut oil and maple syrup/agave until well combined and resembling wet sand. In a blender or food processor, combine soaked cashews, coconut cream, melted coconut oil, lemon juice, maple syrup/agave, and vanilla extract. Blend until smooth and creamy. Adjust sweetness if needed. Start by layering a small amount of the crust mixture into the bottom of each serving glass or a large serving bowl. Add a layer of sliced strawberries on top of the crust in each glass/bowl. Spoon a layer of the prepared cheesecake filling over the strawberries. Repeat the layers: crust, strawberries, cheesecake filling, until the glasses/bowl are filled, finishing with a layer of the cheesecake mixture on top. Place the assembled trifles in the refrigerator to chill for at least 1-2 hours or until set. Before serving, garnish the trifles with additional sliced strawberries and mint leaves if desired.

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