Tammie B. sent me the recipe for Strawberry Cream Cheese Cobbler (using traditional ingredients like butter, flour, sugar and cream cheese) to see if I could give it a Real Healthy Makeover. After a brainstorm session and some experimenting in the RHR kitchen, here’s what I came up with.
The biggest challenge was finding a substitution for the cream cheese while keeping the recipe simple and quick.
Soaked raw cashews did the trick. To soak cashews place them in a large bowl (I use a glass 4-cup pyrex measuring bowl) cover with warm water, then place a small plate on top to keep all of the cashews submerged. Leave it on the kitchen counter for at least 2 hours. This is the only extra step, after the nuts are ready the rest of the recipe comes together very quickly.
Feel free to modify the amount of maple syrup. The measurements below make a sweet dessert. If you prefer it more tart, then reduce the syrup by ⅓ to ½.
Have fun and let me know how you like it!
2 tablespoons coconut oil, melted
⅓ cup coconut flour
⅓ cup blanched almond flour
½ teaspoon baking powder
¼ teaspoon sea salt
5 eggs
2 teaspoons vanilla extract
⅓ cup pure maple syrup
¼ cup coconut milk, full fat
2 tablespoons coconut oil, melted
4 cups strawberries, sliced
2 cups raw cashews, soaked for 2 hours in warm water
¾ cup coconut milk, full fat
1 egg
2 tablespoons arrowroot starch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup pure maple syrup
Preheat the oven to 350 degrees F. Spread the 2 Tablespoons of coconut oil in a 9×13 inch baking pan, coating the bottom and the sides.
For the cake: In a medium bowl combine the coconut flour, almond flour, baking powder and salt. In another medium bowl combine the eggs, vanilla, maple syrup and coconut milk. Add the dry ingredients to the wet ones. Slowly add the melted coconut oil and mix until all lumps disappear.
Pour the cake batter into the prepared pan, spread to evenly cover the bottom. Sprinkle with half of the strawberries.
For the ‘Cream Cheese’: Discard the cashew soaking water. Add all of the ingredients in a high speed blender or food processor. Blend on high until creamy — this will take a few minutes. If you still see little pieces of cashew, keep blending. The constancy will become smooth and creamy.
Drop spoonfuls the ‘cream cheese’ over the strawberries. Sprinkle with remaining strawberries. Bake for 45 minutes. Enjoy!
Calories: 244
Fat: 16g
Carbohydrates: 16g
Sodium: 59mg
Fiber: 2g
Protein: 7g
Sugar: —