Raw Paleo Strawberry Cheesecake

Raw Paleo Strawberry Cheesecake

Prep Time: 2 hours with soaking and freezing
Cook Time: it's RAW
Serves: 10

Who doesn’t love cheesecake? Well, my stomach doesn't, way to much cream and sugar leaves me feeling … ya gross. I decided to use strawberries as the base since they came in my CSA box, but feel free to sub in your favorite fruit or keep it plain with just vanilla. Feel free to cook the crust if you do not want it chewy, but then it's not raw anymore :)

Summer Rhubarb Berry Galette (gluten free)

Summer Rhubarb Berry Galette (gluten free)

Prep Time: 1-hour min for dough
Cook Time: 35 min
Serves: 8 slices

As most of you know I would not call myself a"baker" by any means. I always try to make something healthier or add some crazy ingredient like an adaptogen reishi powder and end up ruining it. This summer galette was inspired from some seasonal rhubarb I received from a local farm and I thought it would be super fun to try out it out! I adapted this from Cannelle Vanille who has amazing recipes, basically so I would have less of a chance of screwing up. It actually turned out really good, tart but good. I am afraid of sugar since it leads to disease and inflammation, so I did my best to keep it low sugar, that where a scoop of ice cream helps.

Dairy Free Coffee Cacao Nib Sundae (vegan)

Dairy Free Coffee Cacao Nib Sundae (vegan)

Prep Time: 5 min
Serves: depend if you want to share...

I use New Barn because they care about quality ingredients which unfortunately nowadays is not the case with most companies. They make it with ingredients you would use at home, ones you can pronounce! I was a bit hesitant when trying this out even though I love New Barns almond milk which I have been using for a while now and recommending to my clients. This combo is super easy and is a great base for whatever fun topping you have on hand; hemp seeds, berries, nuts, a chocolate drizzle.  Hey, I don't say to eat desserts often but when you do, make sure they aren't going to hurt you and your gut, make it worth it and make it taste delicious.

Cacao Chia Mousse

Cacao Chia Mousse

Everyone likes to make chia puddings and everyone loves chocolate, right? Well they both have been blowing up my Instagram feed lately! I decided to of course create recipes that are a little different, healthier, but never comprising flavor. This creamy mousse is loaded with antioxidants and inflammatory ingredients and I bet even the kiddos will indulge!

Cacao Maca Souffle (high-fat, gluten-free of course)

So I was looking to make a recipe that was of course really chocolaty but at the same time, I am a horrible baker because I always try to make things healthier, with high-fat and no sugar or I will try to put in a superfood to justify my sugar fix, then it blows up or tastes like sticks. 

Anyways, this one turned out fluffy, and it's dang good and simple. I personally like my chocolate dark not so sweet, so you might want to add whip or ice cream for added sweetness. Also, these ingredients are great staples to invest in, if you follow my recipes you will use them again.

Serves 2


  • 4 tbsp unsweetened cacao powder

  • 4 tbsp xylitol or 8-10 drops stevia (you can use reg sugar, its just not my thing)

  • 2 pasture raised eggs

  • 4 tsp coconut flour or sub protein powder jaw code ambassador20

  • 2 tbsp organic heavy cream or full-fat coconut milk

  • 1 tsp pure vanilla extract

  • 1/2 tsp baking powder (aluminum free)

  • Pinch Himalayan salt

  • 1/4 tsp maca 

  • Pinch of cayenne (optional)

  • 2 ramekins or mugs



  1. Preheat your oven to 350°F.

  2. In a bowl, combine your sugar and cacao powder, maca and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.

  3. In a different bowl, beat your egg until a little fluffy.

  4. Then add your egg, heavy cream/coco milk and vanilla extract to the sugar and cacao mixture. Add your salt, baking powder and cayenne as well.

  5. Spray a little coconut oil or butter into the mug, pour your batter in and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.

Enjoy with fresh berries, a scoop of ice cream, homemade whip cream, or some good full fat Greek yogurt.