Low carb desserts

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Raw Cheesecake
Crust Ingredients:
2 cups raw macadamia nuts
1/2 cup dates, pitted

Cheese Filling Ingredients:
3 cups chopped cashews (soaked for at least 1 hour, preferably overnight) ¾ cup lemon juice ½ to ¾ cup agave ¾ cup coconut oil (warmed to room temperature to clear liquid)
1 tsp. vanilla
½ - ¾ tsp. Celtic sea salt

Raspberry Dripping Sauce:
1 bag frozen raspberries
½ cup dates

Preparation of Crust:  Process the macadamia nuts and dates in the food processor. Cut a piece of parchment paper for the bottom of a 9 inch spring form pan.
Roll out crust on top of the parchment paper.

Preparation of the Filling:  Blend in a vitamixer the cashews that are starting to sprout, lemon, agave, coconut oil, vanilla, sea salt, and ½ cup water. Blend until smooth and adjust to taste. 

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

Preparation of the Raspberry Sauce:  Process raspberries and dates in a food processor until well blended.

Most of the fat and calories in this pie comes from coconut oil, cashews and macadamia nuts.  There is just about an equal amount of saturated fats as there is unsaturated fat.  These fats are fats that make you thin.  It is known that a blend of fat intake (unsaturated and saturated) are satisfying to the taste buds as well as the belly fullness.  They are slower to digest and therefore give more lasting satiation when ingested.  The type of fat in coconuts, cashews and macadamia nuts are medium chain triglycerides which burn more efficiently than long chain triglycerides and therefore give the body more energy.

Totally Sinless Chocolate Cake
6 Tbsp. unsweetened cocoa powder
1 tsp. aluminum-free baking powder
½ tsp. baking soda
¾ c erythritol
6 Tbsp. unsalted organic butter or extra virgin coconut oil
5 large eggs
One 15 ounce can of black beans or 1 ½ c cooked beans (any color)