I made this for a friends birthday and it’s seriously the easiest and most delicious plant based dessert I’ve made. I’m not a fan of nuts and I enjoyed this!. Easy to personalize!

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 bar)Per Serving: 189 calories; 4 g protein; 5 g fat, 36 g carbs (2 carbs: 1 protein)Recipe = 0 servings of vegetables, 12 servings of fruit (0 vegetable per serving, 1 fruit per serving)*This recipe is from Winn Army Community Hospital, Ft. Stewart, GA.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 piece)Per Serving: 367 calories; 4g protein; 18g fat, 47g carbs (12 carbs: 1 protein)Recipe = 2 servings of vegetables, 1 servings of fruit (0 vegetable per serving, 0 fruit per serving)*This recipe is from Love and Lemons

I was introduced to the idea of this dessert a couple of years ago at a potluck dinner. A friend made a version of this cake from a video she found on social media that listed the ingredients and steps, but not the measurements. The results were colorful and delicious, but very soupy. I did some research and found several different recipes online, but none were quite right. So, after some trial and error, I finally came up with a recipe that is pretty and ridiculously delicious. The optional herbal ingredients add a boost of color, flavor, and nutritional value, but don’t worry if you don’t have access to them.

I am so pleased with how this turned out! A fusion of the raw vegan cheesecake base and the avocado chocolate mousse I previously posted which work brilliantly together for a truly decadent dessert! Tastes almost like a chocolate brownie!If you can't use almonds use 1/4 of the ground weight in coconut flour instead, around 20g, and vanilla extract!

This is based on my banana cheesecake recipe which is really popular with my friends & family. It's a bit more summery and impressive. You could use any soft fruit, just adjust the sugar as some are sweeter than others

Super simple crust with only 2 ingredients. Thick, creamy, rich and delicious with a refreshing lemony sweetness! Dairy and gluten free. I used a 300W stick blender, if you have a more powerful blender or food processor, the filling will be even creamier :)

Paleo recipe

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 slice )Per Serving: 373 calories; 14g protein; 23g fat, 31g carbs (2 carbs: 1 protein)Recipe = 8 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

This recipe is packed full of both quick and sustained energy for a convenient grab and go breakfast or pick me up snack.It is very adaptable. I like to make with chopped macadamias, hazelnuts, almonds, cashews, pepitas, sunflower seeds, and sesame seeds. I've also added cacao nibs. Whatever I have in pantry. For fruit I like to use cranberries and raisins but is fun to try different variations.The final bars can be a little crumbly, depending on the mix, so we keep in the freezer and they are best when eaten straight away, without thawing. If they crumble too much when cutting I just squeeze the crumbs into a ball or log shape and this works just as well as a bar shape.