Success!  I did a one armed handstand on the kettlebell today.  Just in case you were all hanging on the edge of your seats waiting to hear how I went this morning (which I'm sure you weren't).  But hey, it makes a nice Facebook profile picture haha.  I spent the rest of my day lounging around the house, cooking and watching movies.  Pretty lame for a Saturday, but it was freezing cold in Sydney today!  Not really worth going out.  Can summer get here already!  So todays recipe is something I made last week and adapted from My New Roots (since I'm following whole30 right now I unfortunately can't eat this) but in 25 more days you can bet this will be one of the first things I make again, it's so good!


  • 1/2 cup walnuts
  • 1/2 cup dates
  • 1/4 tsp salt
  • 1 & 1/2 cup cashews, soaked overnight
  • 1/4 cup lemon juice
  • 1 tsp vanilla
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 1/2 cup frozen raspberries
  • 1 tbsp coconut sugar
  • 1/4 cup dark chocolate chips
  • 1/4 cup coconut milk


  1. In a food processor blend the walnuts, dates and salt until everything is stuck together
  2. Press the mixture into the bottom of a dish, if you have a springform pan it would work best (I didn't so I used a square serving dish)
  3. Rinse out your food processor for the next step
  4. In a sauce pan mix together the honey and coconut oil over low heat
  5. When its mixed together well, add it to your food processor with the cashews, lemon juice and vanilla and blend until smooth (be patient this could take a while)
  6. Pour the mixture on top of the crust and freeze overnight
  7. When ready to serve remove from the freezer 30 minutes prior to eating
  8. While the cheesecake thaws prepare the raspberry and chocolate sauce
  9. For the raspberry sauce add the frozen raspberries and coconut sugar to a sauce pan and combine over low heat smashing the raspberries as they begin to soften, set aside to let cool and pour over the cheesecake
  10. For the chocolate sauce mix together the chocolate and coconut milk over low heat until melted and combined, set aside to cool and pour over the cheesecake