This is seriously the BEST Dairy-free cheesecake EVER! Those that are not dairy free will have NO IDEA!  You could also add a different topping like Oreos, chocolate, caramel, or any mix-ins! Super easy and delicious!

We used MI-DEL Gluten Free Graham Style pre-made crust but you could absolutely make a home-made graham cracker crust!

White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey (don't go too heavy on the honey)
3/4 cup coconut oil
1 tablespoon pure vanilla extract

Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates

1. Throw all cream-cheese filling ingredients into your high speed blender and blend! Add as little water as necessary to facilitate blending. Pour mixture on top of crust. 
2. Place the above in freezer for an hour or so (so it will firm up).
3. For topping: throw strawberries and dates in your high speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so). 
4. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake). 

Thank you Kathy Simons for this recipe! It is a family favorite!

These caramelly, delicious, 2- ingredient payday inspired bites are just the right size and natural sweetness for any late night craving or afterschool snack! Thank you @minimalistbaker.com for  original recipe! 

1 1/4 cup roasted salted nuts (we used 1/2 pistachios and 1/2 cashews)
2 cups packed, pitted medjool dates (sticky and fresh) (1 cups contains about 19 dates)
1 pinch sea salt

1. Add nuts to food processor and pulse several times to loosely chop. Set aside on a plate or in bowl.
2. Add to the food processor pitted dates and sea salt. Process until small bits remain or a ball forms. Scoop out. Form into even bites- about 16 and roll them into balls with your hands. They will be a little sticky. That's ok. 
3. Begin rolling date bites into the nut mixture to coat,  pressing down gently to encourage sticking. Continue until each date bite is thoroughly coated with nuts. 
4. Enjoy or chill for 1 hour before eating. Store in airtight container in refrigerator for up to 2 weeks or freeze! Great for lunchboxes, snacks, or dessert! Enjoy!

Y'all these are SO good! They are so chocolatey and gooey! Your husbands (and kids) will have no idea they are healthy!

1 1/2 cups black beans (1 15- oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple sugar, honey or agave (we used maple syrup)
1/4 cup coconut or vegetable oil (we used coconut oil)
2 tsp vanilla
1/2 tsp baking powder
1/2 cup to 2/3 cups chocolate chips (we use the Enjoy Life brand- both dairy free and gluten free)

1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate chips in good food processor and blend until completely smooth. 
3. Stir in chocolate chips then pour into greased 8 x 8 pan. Sprinkle some of the chocolate chips over the top.
4. Cook for 15-18 minutes then let cool at least 10 minutes before you try to cut. If they still look a bit undercooked, you can place them in the fridge overnight  and they will magically firm up!

The trick: serve them first and THEN reveal the secret ingredient! My kids will eat the batter with a spoon!!!

Recipe cred www.Chocolatecoveredkatie.com

These muffins take 5 minutes and are so fluffy! If the only way to get your kids to eat veggies is hide them, this recipe is for you!!! 

3 medium/large bananas
1 cup raw cauliflower
3 large eggs
1 1/2 cup almond flour
1/2 cup almond butter
1/4 cup coconut sugar
1 1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup chocolate chips (or more!) (we use dairy-free chocolate chips)

1. Preheat oven to 350 degrees.
2. In a blender combine all ingredients except chocolate chips until smooth. Stir in some of the chocolate chips before Pouring batter 3/4 way up a muffin pan lined with paper liners. Sprinkle the rest of chocolate chips on top!
3. For six large bakery style muffins bake 350 degrees for between 38-45 minutes. Cook less for twelve regular muffins.

Store in airtight container in refrigerator (or on counter) for up to a week! 

Recipe cred www.paleoglutenfree.com

These fiber-packed, protein rick ball are a healthy way to indulge your sweet treat! If the consistency is not thick enough to roll into balls, press in pan, put in freezer, and cut into bars! Pull out 5 minutes before you want to eat to allow to thaw for perfect consistency! Enjoy

3-4 pitted dates, soaked in water for 10 minutes before using
1 15-oz can black beans, rinsed and drained
1/3 cup chocolate protein powder (we use JP complete protein mix- vegan, dairyer, gluten free- message me for details)
1/4 cup almond or peanut butter
2 tablespoons unsweetened applesauce
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon non-dairy milk (we used unsweetened almond milk)
1/4 cup chocolate chips (we used Enjoy Life brand- dairy free)

1. Line a baking sheet with wax paper or foil.
2. In a small bowl soak dates for 10 minutes.
3. In a vitamix, add dates, black beans, almond butter, protein powder, salt, vanilla, applesauce, almond milk. Pulse and combine until all ingredients are mixed together and smooth.
4. Roll the dough into balls. Place each ball on wax paper. Place baking sheet in fridge.
OR If dough is too gooey, place dough into baking dish. Place in freezer or fridge. 
5. Melt chocolate chips on stove top or in microwave. Drizzle balls or bars with chocolate!
6. Store in airtight container in fridge or freezer for up to 1 week (if they last that long!). 

Note: our dough was a bit gooey for balls so we put in baking dish in the freezer. We put in freezer for 10 minutes while we melted chocolate. We then drizzled melted chocolate on the bars and put back in the freezer! We kept in freezer until we were ready to eat them! They lasted 2 days!!!! So yummy!

recipe cred emilieeats.com

1 can chickpeas (shells removed)
1/3 cup creamy peanut butter
1/4 cup maple syrup
dash of vanilla
1 tsp baking powder
handful (or more)Dairy-free Chocolate chips (We use Enjoy Life brand)

Preheat oven 350. Place chickpeas, peanut butter, maple syrup, and vanilla in food processor and blend until smooth and creamy. Fold in 1 tsp baking powder. Fold in chocolate chips! Bake for 9-14 minutes. Best when underdone! Enjoy! 

Recipe cred eating with_em

2 cups almond meal flour
1/2 cup brown rice flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup pure maple syrup
1 flax egg (1 tbsp flax meal, 3 tbsp water)
2 teaspoons vanilla
1/2 cup coconut oil
1 cup zucchini grated or shredded
3/4 cups pecans, chopped
handful of dairy-free chocolate chips

1. Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken.
2. Combine flour, salt, baking soda, and cinnamon in a medium bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in zucchini and pecans.
3. Use a tablespoon to drop dough onto parchment paper. Drop chocolates on top of each cookie. 
4. Bake for 8 minutes or until browned on top! Enjoy!

recipe cred Jessicamurnane.com

2 cups gluten free oats
1/2 cup nut butter (we used almond butter)
1/2 cup water
1/4 cup raw honey
1/4 cup almond flour
cocao nibs (maybe a handful)
1 scoop JP Vanilla Complete mix

Mix and roll into balls! Keep in fridge (if you have any left!)!!

Recipe cred Caroline Lewis Jones

2 cups gluten-free rolled oats
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup unsweetened coconut or almond milk
1 egg
1/2 cup mashed banana (about 1 1/2 medium banana)
1 large sweet apple, peeled, cored, and diced
1/4 cup honey

1. Preheat oven to 375 degrees.
2. In a large bowl combine the oats, baking powder, salt, cinnamon. Add the milk, honey, egg, and mashed banana and mix until combined. Stir in the apple.
3. You can either put the mixture into the fridge overnight or continue with the directions and bake right away.
4. Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top. Bake at 375 degree oven for 20-25 minutes, until the cups are set. Store in the fridge or these can also be frozen. Enjoy!

Recipe red Healthy Living Revolution cookbook

2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2/3 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt)
1 1/2 cups peeled and diced apples

Topping:
1/4 cup almond flour
1 teaspoon coconut flour
3/4 teaspoon ground cinnamon
1 tablespoon coconut oil, room temperature
1 tablespoon maple syrup
1/3 cup chopped pecans (or walnuts)

1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners.
2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside.
3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg). 
4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt). 
5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins.
7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes.
8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely. 
These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours. 

Enjoy! Original recipe red TexanErin.com