I come from a family of sweet-toothers; the kind of folk that could thrive off dark forest cake with whipped cream and cherries for breakfast and cheese Danish for lunch. We’re not an unhealthy people, of course supplementing with bright salads and stone fruits on the reg’, but put a pound cake in front of my father and I’d bet you ten dollars it’d be wolfed by the time you spelled Mississippi backwards. Though I’d love to blame it on an undiagnosed hypoglycemia, requiring periodic snacking’s of the sugar variety, truthfully, there is something so inherently nourishing, in the soul kind of way, about the altruistically nonchalant indulgence.
At Wanderlust Festival, this all-encompassing celebration of mindful and conscious living, and in an everyday life scenario, it’s imperative we not only foster healthful eating and living habits, but also guiltlessly, mindfully satiate our spirit. That quirky little bugger screaming for the freedom of an afternoon nap, an undisclosed nature walk, or that coveted bite of cake. In addition to yoga, the wildflower walks, the newness of Wanderlust, this festival I’ve been a real sucker for vegan lime cheesecake complete with a pecan, coconut, and Sprout Living’s Vegan Vanilla Lucuma Epic Protein crust. Boasting fiber, protein, and vitamin B rich yellow peas, appetite regulating sacha inchi, and heart-healthy and antioxidant packed sprouted brown rice, Sprout Living’s protein is certified raw, vegan, GMO-free, and gluten free. Top that off with the silkiest lime infused cashew vanilla ‘cheesecake’ and you’ve got yourself a slice of (dare I say healthy!) soul food heaven.
Raw Vanilla Lucuma Lime ‘Cheesecake’ [makes 8 servings]
1 cup raw pecans, soaked overnight then drained
1 scoop (16g) Sprout Living Epic Protein Powder, Vanilla Lucuma
12 medjool dates, pits removed
1 tablespoons raw shredded coconut
½ teaspoon Himalayan sea salt
1 ½ cups raw cashews, soaked overnight then drained
juice of 2 limes (about ¼ cup)
¼ cup coconut oil, liquid at room temperature
¼ cup pure maple syrup
1 teaspoons vanilla extract
zest of 1 lime
In a food processor blended with an S blade, pulse soaked pecans, protein, dates, and sea salt until the pecans are thoroughly crushed and the mixture holds together. Transfer to a parchment lined pie pan and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the pie pan to ensure the pie was smooth!). Rinse food processor.
In the same (now clean) food processor fitted with an S blade, pulse soaked cashews, lime juice, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract until very smooth (think nut butter consistency). Pour over crust, smooth out to evenly distribute. Top with lime zest then transfer pie to freezer to harden (about 1 hour).
Nutritional Information [per serving = 1/8 cake]
390 Calories, 27g Fat, 37g Carbohydrates, 4g Fiber, 27g Sugar, 7g Protein [line[line]
Thank you Sprout Living for sponsoring this post, and thank you for reading!