Well good morning peepers! I hope y’all had the most amazing holiday weekend! If felt so good to be back at the gym this week.  I really feel as though RP Strength has significantly improved my performance, but I definitely need to pick up my speed a little on the tread.  I feel like as of lately, I’ve been loving the bike, and killing it in the cardio department.  In fact, I’m considering a fly wheel class and a little friendly competition with my sister, next week.  We shall see..

Anyway, after I worked out on Friday night and Saturday morning, I went for an awesome 2 mile hike with Tyson, the bison, and remember how I mentioned that I felt completely drained last week??!! Well, I ended up getting 12 hours of sleep on Saturday night! I don’t care how uncool that is, it felt amazing and honestly, I needed it.  I felt so energized yesterday and back to myself.  Speaking of yesterday, we were thinking about hitting NYC to see the Easter hats, but we opted for my aunt’s house instead then we swung by my older sister’s house, and it turned out to be a beautiful day! And this raw vegan cheesecake which isn’t made with any cheese at all because that would make it un-paleo, was a total HIT!!!

I ate way too much of this yesterday, but I couldn’t resist, it was so incredibly delicious.  It reminded me of the chocolate peanut butter cheesecake at The Cheesecake Factory.  I think next time, I might add some whipped coconut cream to it.  I served this baby up and got rave reviews from my harshest critics (aka my boy cousin’s).

If the Eating Evolved chocolate wasn’t enough to grab you, the sun butter layer is to die for, combined with the cheesecake filling, and last, but not least, the graham cracker crust! This entire ensemble goes so perfect together.. And I’m super happy there wasn’t any left because I think I would’ve sat at the counter in my PJ’s and eaten the rest because this cake, pie, raw cheesecake.. whatever you want to call it, it’s well worth the cheat and the added gym time!

Caramel Sea Salted Chocolate Sun Butter Cheesecake (raw, vegan)

serves 12


  • 2 cups walnuts
  • 20 medjool dates, roughly chopped
  • 6 drops doterra cinnamon oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla

Cheesecake Filling

  • 4 cups unsalted cashews, soaked overnight
  • 3/4 cups raw honey
  • 1 teaspoon pure vanilla
  • 1/2 cup coconut oil, melted
  • 1 teaspoon sea salt
  • 1 cup water

Sun Butter Filling

  • 16 ounces sun butter (or almond butter)
  • 2 teaspoons pure vanilla
  • 1 packet stevia
  • 1/2 teaspoon sea salt
  • 1 cup water


  • 7 ounce jar of Eating Evolved Chocolate Spread (you won’t need the whole jar, just enough to pour a thin later of chocolate over the top)
  • handful of cashews, roughly chopped
  • 2 packs of Eating Evolved Caramel Sea Salted Coconut Cups, roughly chopped


  • Cut out a piece of parchment paper and line the bottom of a spring pan
  • Spray the paper with non stick cooking spray
  • Place all of the crust ingredients in a blender or Vitamix, pulse until finely chopped
  • Pour the crust ingredients into the spring pan, using your hands flatten the crust over the bottom of the pan, place it in the freezer, about 10 minutes
  • Place all of the cheesecake ingredients in a blender or Vitamix, pulse until pureed
  • Pour the ingredients into the spring pan, place it back in the freezer, about 30 minutes
  • Place all the sun butter ingredients in a blender or Vitamix, pulse until pureed
  • Pour the ingredients into the spring pan, place it in the freezer, about 3 hours
  • Heat the chocolate spread in the microwave for about a minute, pour a thin layer over the top of the cake
  • Sprinkle the cashews and caramel cups over the top.  It’s important to do this quickly before the chocolate begins to harden
  • Drizzle additional chocolate over the top, in both directions, using a small spoon
  • Place the cake back in the freezer until you’re ready to serve

*Cut the cake while it is in the spring pan.  The more chocolate you drizzle on top, the thicker the layer, the harder it is to cut through, so I recommend just a thin layer.  Cutting the cake while in the spring pan with a sharp knife, will allow the cake to keep perfect form.  Remove the spring ring and serve.

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