Real + Raw | Snickers Cheesecake Recipe + Advice I'd Give My Younger Self!
This week marked my 22nd year and I can honestly say the best birthday of my life! Not because of a crazy celebration or luxe gifts, but because of my mindset. In the past, I’ve attempted to avoid the attention that comes with birthdays and cross my fingers that I could go through the day without anyone singing to me.
This year I decided to embrace it and enjoy each moment. In my morning yoga sesh, I set my intention for the day to let go of expectations and controlling every outcome and open myself up to unplanned surprises. The most joyous memories I have are when I relinquish a controlling grip on my life and allow space for spontaneity.
We all wish there were a few things someone would have told us at a young age. Hindsight is 20/20 and if I could talk to my younger self - here’s what I would say…
The best parts of life are often unplanned.
The plan was to get a degree in fashion, focus on your career, maybe move to a city or even Europe, and wait until 27 to seriously consider your love life. You lived in Europe, never made it to college, and ended up in a corporate office as a fashion stylist for American Eagle at 19. Then you met your husband on the island of Jamaica and married him at 20. He even surprised you by buying a house you’d never seen that became your dream mid-century home.
Your weak points might also be your unique strengths.
You’ll be told a list of things you clearly haven’t mastered and should work on - even clinically labeled for your problems. But there’s medication for that right? Instead of hating these bits about yourself, learn to leverage the weak points. You’re often running late, but you’re always making the most of each minute. Your brain moves a million miles a minute, but you’re also the most productive person in the office. Find strategies to become the best version of yourself, strengths and weaknesses included.
There will always be somebody criticizing what you’re doing.
No matter how many people praise you for your work, there’s always one in the room who gives you a glaring eye. You simply can’t please every person and some will judge your planting before they see the fruit it produces. Spend soul time in solitude to check if you’re on the right path. Get advice and compare notes, but never let other’s opinions tune out that knowing in the pit of your stomach.
No one ever reached the top all on their own.
One thing you’ll notice about successful people is how they lift everyone up around them. They credit those who attributed to their success and aren’t afraid to ask for help. As business owners, they build a team of individuals who’s skillset balances out their own. They are quick to encourage and act with a posture of humility. Allow people to join your journey. Celebrating the wins is wayyy more fun with friends by your side, and having someone to catch you makes falling a little less painful.
Slow + steady wins the race.
The world wants you to move fast, but nothing worth pursuing ever blooms overnight. Avoid the rat race, instant satisfaction, quick fixes, climbing the career ladder. Think longterm success - what will you value in ten years? Is what you’re spending most of your time on supporting those big goals? It takes time to create impact. Trust the process, and don’t forget to enjoy the quirks along the way.
This raw vegan cheesecake is probably the best sweet treat I've ever concocted - I’ve decided 22 is going to be a year of perfecting raw cakes of every flavor imaginable. I love making each indulgent layer of these (surprisingly healthy) desserts, utilizing the natural sweetness of dates, cacao, and nuts. Decorating it was really the best part though - I still haven’t outgrown the tendency to ‘play with my food’.
Raw Snickers Cheesecake Recipe
Chocolate Crust :
1 c. raw almonds, soaked in water overnight + drained
1/4 c. cacao powder
2 tbsp. peanut powder
1/2 c. dates
Peanut Butter Mousse Layer :
1 1/2 c. raw cashews, soaked in water overnight + drained
1/4 c. peanut powder
3 tbsp. maple syrup
1/4 c. almond milk
Salted Caramel Layer :
1 1/2 dates, soaked in water overnight + drained
1/4 c. almond milk
1 vanilla bean or 1 tsp vanilla extract
Pinch of Himalayan salt
Chocolate Drizzle :
1/4 c. maple syrup
1/4 c. cacao powder
Line a springform pan with parchment paper. Blend the crust ingredients and press into the pan. Place in the freezer while you make the mousse layer.
Blend the mousse ingredients until cashews become creamy and smooth. Spread on top of crust. Place back into freezer.
Add the caramel ingredients into your blender. Blend until smooth, add extra almond milk if needed for a silky consistency. Remove cheesecake from freezer and pour caramel over the mousse layer.
Allow cheesecake to set completely in freezer for at least an hour. Remove from springform pan and transfer to plate or cake stand.
In a small bowl, stir cacao powder into maple syrup. Add more syrup to thin, if needed for a drizzle-able sauce.
Decorate cheesecake with chocolate drizzle, fresh flowers, bee pollen, cacao nibs, toasted coconut chips, or whatever you’d like! As long as it looks as good as it tastes ;)