If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
There’s something comforting about returning to a kitchen ritual you’ve missed. It’s been a while since I’ve shared a recipe here, but this one felt like the perfect way to ease back in: a long-time favourite in my home and a guaranteed crowd-pleaser, my Espresso “Cheesecake.”
I say “cheesecake” loosely because there’s actually no dairy involved. The base is made from soaked cashews, which blend into the creamiest, silkiest filling, a dream for anyone who’s dairy-sensitive or simply prefers plant-based desserts. It also happens to be paleo-friendly, which makes it one of those rare treats that checks a lot of boxes without feeling like a compromise.
I’ve made this recipe more times than I can count for friends, family, and any gathering where I need something reliable and universally loved. No one ever misses the cream cheese, and most people don’t even realize it’s not the real thing until I tell them.
It’s super simple to make too. You can pour the filling into silicone muffin cups for perfect little individual portions, or go classic with a springform pan. And if you don’t finish it all in one sitting, which is entirely possible but not guaranteed, it freezes beautifully.
If you’ve been looking for a dessert that feels indulgent but still aligns with a plant-based or paleo way of eating, this one might become a staple in your kitchen the way it has in mine.
Tips, Variations, and Little Secrets for this Espresso “Cheesecake” …
If you’re not a fan of coffee, you can easily change the flavour. Leave out the coffee and add a tablespoon of matcha for a vibrant matcha cheesecake, stir in one to two tablespoons of cocoa for a chocolate version, or brighten it up with a teaspoon of lemon zest for a fresh, citrusy twist.
If you want a crustless cheesecake, simply skip the crust. I’ve done this many times out of pure laziness and it still turns out great.
When removing the cheesecake from silicone muffin liners or a springform pan, make sure it’s frozen or partially frozen. The filling is very soft when fully thawed, and unmolding it when fully thawed can ruin the shape.
This dessert is perfect for making ahead. You can prepare it days in advance and store it in the freezer. Move it to the fridge a few hours before serving to let it thaw. A full cake will take longer to soften than individual portions.
Feel free to decorate your cheesecake any way you like. For this espresso version, I love sifting cocoa powder over the top or adding chocolate shavings. Simple and so pretty.
What you need for Espresso “Cheesecake”:
Dates
Walnuts and/or pecans
Cashews
Espresso
Coconut oil
Coconut milk
Maple syrup
Looking for more healthy dessert recipes? You’re going to love these …
If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
Add walnuts and/or pecans and a pinch of sea salt to food processor and process until nuts are chopped into small pieces.
Add dates in and continue to process until ingredients start to stick together. If mixture is too dry, add a couple more dates at a time until mixture becomes sticky when you press it together. If it's too wet, add more nuts.
Place silicone muffin liners into muffin tray or on a flat tray.
Scoop in 1 tbsp of crust into each muffin slot and press with down with fingers or spoon.
Add all filling ingredients to a high-powered blender and mix until filling is smooth. Taste and adjust if needed.
Divide filling evenly among the muffin liners. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – roughly 4-6 hours.
Once set, peel silicone liners down to remove cheesecake. They should pop right out. Let them thaw out in a container on the counter or in the fridge before serving. Store leftovers in the freezer.
Notes
* Soak the cashews in water in the fridge for 5 to 8 hours, or cover them with boiled water and let them sit for 30 minutes. Rinse thoroughly before using.
Homemade Ginger Ale is a healthy & refreshing beverage made with fresh ginger root, lemon or lime, honey and carbonated water. This sugar free cold drink is perfect for the warmer months, when you’re craving something refreshing! AIP, paleo, keto, low-carb & plant-based.
DID YOU KNOW? Ginger is Mother Nature’s medicine especially when it comes to supporting digestive health.
This powerful root can help prevent problems like dyspepsia, a common condition of weakened digestion characterized by symptoms like pain, heartburn, fullness and discomfort.
Ginger relaxes the smooth muscle in your gut lining and helps food move along throughout the system — a major reason why ginger helps people who are bloated, constipated and have other gastrointestinal disorders.
What makes this homemade ginger ale recipe so great:
It’s not only refreshing, but super healthy too! Ginger contains antiviral, antibacterial, anti-inflammatory + gut supportive properties.
It’s delicious with either lemon or lime, so feel free to switch up the flavour each time you make it.
Believe it or not, it tastes great unsweetened, so if you’re following a certain diet or just prefer an unsweetened beverage, you’re in luck!
Feel free to use club soda, carbonated water or sparkling mineral water–they all work.
Garnish with sliced lemon, lime or mint leaves for a pretty drink that’s extra flavourful.
You’ll end up with enough ginger liquid to make approx. 10 ginger ales, so you can easily create this refreshing drink throughout the week without grating and boiling ginger each time!
Homemade Ginger Ale is a healthy & refreshing beverage made with fresh ginger root, lemon or lime, honey and carbonated water. This sugar free cold drink is perfect for the warmer months, when you’re craving something refreshing! AIP, paleo, keto, low-carb & plant-based.
2-4tbsphoney or other natural sweetener of choice, optional
Instructions
Bring 1.5 liters of filtered water to a boil in a small stove-top pot.
Peel and finely grate ginger. Add to boiling water. Let boil for 5 minutes then bring to a simmer for 20 minutes.
Strain into a mason jar using a fine mesh sifter.
If using sweetener, add it to the jar while liquid is still hot and mix. Let cool then store in the fridge.
Once ginger liquid is chilled, shake jar then pour 1/2 cup into each serving glass (with or without ice). Squeeze half a lemon or lime into each glass. Top with 1/2 cup carbonated/sparkling water, stir and enjoy!
Notes
You'll end up with enough ginger liquid to make approx. 10 ginger ales, so you can easily create this refreshing drink throughout the week without grating and boiling ginger each time! Just store in a mason jar in the fridge.
This drink tastes great unsweetened, so if you're following a certain diet or just prefer an unsweetened beverage, leave out the honey/natural sweetener.
Feel free to use club soda, carbonated water or sparkling mineral water--they all work.
Garnish with sliced lemon, lime or mint leaves for a pretty drink that's extra flavourful.
Triple Berry Summer Salad is the perfect salad recipe for the summer! Packed with three types of berries, avocado, red onion, optional crunchy walnuts, all coated in a creamy balsamic dressing. This salad is the perfect way to take advantage of the fresh berry season! AIP, paleo, low-carb & plant-based.
Triple berry salad and I go way back to the days when I would travel to Florida with my dad and step-mom, and we’d enjoy lunch and drinks at our go-to poolside restaurant. Not a lunch passed where I didn’t make sweet love to a delicious triple berry salad with salmon or chicken.
Since my favourite salad is a plane ride away, I decided to not only re-create it, but also modify it slightly to make it AIP, paleo & plant-based friendly. So now you and I can enjoy this healthy salad at home, any time!
This simple and fresh summer salad makes for a delicious meal with the addition of meat or fish (my favourites are chicken and salmon). You can also serve this salad as a lighter lunch option or at the beginning or end of a meal.
What makes this Triple Berry Summer Salad so great …
It’s packed with antioxidant-rich fruits and vegetables.
You can use whichever berries you desire or whatever you have on hand. Also, no need to use three varieties, one or two will work too.
It’s dairy free, but still creamy and delicious thanks to avocado, which is loaded with healthy fats and fiber.
If you’re following an AIP diet, this recipe can be easily modified by omitting nuts and black pepper. If you want added crunch, try crushed toasted coconut chips, tiger nuts or bee pollen.
You can dress this salad however you like. My creamy balsamic dressing is delicious, but feel free to keep it simple with just olive oil & balsamic vinegar. A homemade raspberry vinaigrette or poppy seed dressing would work great as well.
Simply add chicken, salmon or another protein to make it an easy and complete meal.
Triple Berry Summer Salad is the perfect salad recipe for the summer! Packed with three types of berries, avocado, red onion, optional crunchy walnuts, all coated in a creamy balsamic dressing. This salad is the perfect way to take advantage of the fresh berry season! AIP, paleo, low-carb & plant-based friendly.
10ozmixed salad greens, I use organic spring mix in a container
1cup strawberries, sliced
1cupblueberries
1cupblackberries, or raspberries
1avocado, cut into chunks
1/4red onion, thinly sliced
1/3cupchopped walnuts or other nut, (omit for AIP version)
Creamy Balsamic Dressing
1chunkavocado, roughly 2" x 2"
1smallgarlic clove
1/3cupextra virgin olive oil
1/3cupbalsamic vinegar
1tbsphoney
1/4tspdried oregano or basil
1/4 tsp sea salt
1/4tspblack pepper, (omit for AIP version)
Instructions
Place mixed salad greens in a large bowl.
Add berries, avocado, onion and walnuts on top.
Using a food processor or blender, combine salad dressing ingredients until smooth and creamy.
Add creamy balsamic dressing to the salad and toss until evenly coated.
Serve at the beginning or end of a meal OR add meat or fish to this salad for a complete meal.
Notes
You can use whichever berries you desire or whatever you have on hand. Also, no need to use three varieties, one or two will work too.
If you're following an AIP diet, this recipe can be easily modified by omitting nuts and black pepper. If you want added crunch, try crushed toasted coconut chips, tiger nuts or bee pollen.
You can dress this salad however you like. My creamy balsamic dressing is delicious, but feel free to keep it simple with just olive oil & balsamic vinegar. A homemade raspberry vinaigrette or poppy seed dressing would work great as well.
Simply add chicken, salmon or another protein to make it an easy and complete meal.
If you’re a fan of chocolate covered strawberries then this smoothie recipe is for you! Chocolate Covered Strawberry Smoothie is filled with all the right ingredients to make a healthy & complete meal, so enjoy it for breakfast, lunch or dinner!
What makes Chocolate Covered Strawberry Smoothie so healthy
The right balance of macronutrients including high-quality protein, which is often missing in most smoothie recipes. Protein is not only a source of vital nutrients required for optimal health, but it’s also essential for sending healthy hormonal signals throughout your body.
No excess fruit or juices, which keeps your blood sugar levels in check while still giving you small doses of powerful nutrients and fiber found in whole fruits.
Healthy fats for optimal health and a smaller waistline! Healthy dietary fat not only fuels every cell in your body, but also allows you to absorb fat-soluble vitamins found in fruits and vegetables.
Loaded with green goodness which provides antioxidants to combat free radicals & essential vitamins and minerals + supports detoxification, collagen production, gut health, weight loss, & disease prevention.
Gut friendly & healing ingredients that are FREE OF gluten, dairy, eggs, soy, grains, fillers, artificial flavours, colours, preservatives or sweeteners + other common gut irritants.
Feel free to use your favourite protein powder in this recipe or you can try my go-to protein powder. This awesome & gut friendly protein powder will make all your smoothies taste like dessert in a cup! It’s squeaky clean, free of common gut irritants & naturally sweetened with stevia (so no blood sugar spikes).
If you’re using vanilla flavoured protein powder
To achieve a rich chocolate flavour from your smoothies when using vanilla flavoured protein powder just add 1-2 tablespoons of cacao powder into your blender along with the other smoothie ingredients. Blend & enjoy!
Cacao is the purest form of chocolate which is why I recommend it. It’s an easy find since most grocery stores carry it nowadays. You can also find cacao powder online.
What you need for Chocolate Covered Strawberry Smoothie:
If you're a fan of chocolate covered strawberries then this smoothie recipe is for you! Chocolate Covered Strawberry Smoothie is filled with all the right ingredients to make a healthy & complete meal, so enjoy it for breakfast, lunch or dinner!
Blend all ingredients using a high-powered blender.
Pour into your favourite smoothie cup and enjoy!
Notes
Get PurePaleo Protein powder HERE or check out my protein powder checklist to source out a different high-quality protein powder.*If you’re using vanilla flavoured protein powder, add 2 tbsp of cacao powder. If you’re using chocolate flavoured protein powder, add 1 tbsp.
Keyword dairy free, gluten free, grain free, gut health, healthy smoothie, meal replacement, sugar free, weight loss
Paleo Nachos are made with tostone “chips”, flavourful ground beef, an avocado crema & dairy free nacho sauce. It’s one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
Did you know, more and more research is showing that cattle, pigs and poultry raised on their natural pasture and grass-based diets yield meat that is lower in total fat and calories, and food that is higher in good fats like Omega 3’s. In addition, this meat more concentrated with antioxidants such as vitamins E, C and beta-carotene, and with increased levels of other disease-fighting substances.
Generally speaking, animals are not eating what they were naturally meant to eat. As more animals are raised by the thousands and packed into concentrated animal feeding operations (CAFOs), their natural diets of roots and grasses, grubs and bugs has been replaced by a standard factory farm food of grains, soybeans, King Corn and various advanced pharmaceutical products.
Good science shows that eating meat, milk and eggs from grass-fed and pastured animals will provide your body with more health-enhancing, disease fighting materials than industrial-grade CAFO-raised protein.
Therefore, you should consider sourcing out animal products from farms that have ethical farming practices–and raise animals on their natural pasture from beginning to end.
One of the farms I order meat from is Wild Meadows Farm in Grey County Ontario. Not only can you taste the quality in the meat, but you feel good about eating it too. I’m truly grateful for businesses, like Wild Meadows Farm, who put the time, energy and resources into ethical farming practices.
I’ve used their grass-fed ground beef in various recipes and the result is always amazing & delicious!
I highly recommend Paleo Nachos with grass-fed ground beef. This dish is made from whole food ingredients and is free of gluten, grains and dairy. It’s great for those following a paleo or AIP diet — or anyone looking for a super healthy version of nachos!
Paleo Nachos are made with tostone "chips", flavourful ground beef, an avocado crema & dairy free nacho sauce. It's one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
2largeplantains, peeled and cut into 1 inch slices
1lbgrass-fed ground beef
Sea salt
Avocado oil
Avocado Crema
1largeavocado
1/4cupcilantro
2tbspred onion
1/3cuplight coconut milk, canned
Juice of 1 lime
Sea salt , to taste
Nacho Sauce
1/2cuplight coconut milk, canned
1/2cupsweet potato, steamed or roasted
Juice of 1/4 lime
1/4tspsea salt
Toppings
2tbspfresh cilantro, chopped
2tbspred onion, chopped
Black or green olives, sliced
Taco Seasoning
1tspground cumin
1tspground garlic
1/2tsporegano
1/2tsponion powder
1/4tspsea salt
1/4tspblack pepper
Instructions
Using a food processor or blender, pulse all avocado crema ingredients together. Set aside.
Blend or process all nacho sauce ingredients until smooth. Set aside.
Prepare all toppings and set aside.
Cook ground beef with taco season + 1 tsp salt in a pan until meat is browned.
Fried Plantains/Tostones
While beef is cooking, cover bottom of a large pan in avocado oil and heat on medium-high.
When oil is hot, add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones, which will be used as a base for your nachos!
Assembly
Lay tostones on a serving platter and spread beef on top.
Drizzle avocado crema and nacho sauce on top then garnish with toppings. Serve while it's hot!
Espresso Amaretti Cookies are a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar, gluten & grains. Only 20-minutes needed to make these delicious cookies, just in time for the holiday season!
Almonds and coffee come together to make a perfect flavor combination. If you don’t believe me, then you’ve got to try this recipe! These chewy cookies are not too sweet, with a subtle espresso flavour. They are a perfect bite sized treat with a shot of espresso!
When creating this recipe, I tried a couple variations (in particular, brewed espresso vs. ground espresso beans) to find the right balance of flavour and texture. I decided to go with brewed espresso instead of ground espresso beans. Although the ground espresso beans offered a more intense espresso flavor, I felt that the brewed espresso resulted in a more balanced cookie.
I also decided to make these cookies egg free, even though traditional amaretti cookies are made with eggs. I did this for two reasons …
To keep this recipe super simple and easy to make. You can literally prepare and bake these cookies in just-20 minutes.
For people who have an intolerance or allergy to eggs. In addition, those following a plant-based or vegan diet can enjoy these cookies.
You’ll find that the taste and texture is still awesome even without eggs.
Espresso Amaretti Cookies can be stored in an airtight container (to ensure that they remain chewy) at room temperature for up to 1 week. These cookies can also be frozen for up to 3 months.
Espresso Amaretti Cookies are a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar, gluten & grains. Only 20-minutes needed to make these delicious cookies, just in time for the holiday season!
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
