On your Life Transformation Journey you will find that while we are working on a healthy and focussed mindset, it is very important to also nourish the vessel on its new path.

Being conscious about what I am eating I thought it would be fun to add something extra to the website.. A little bit of self-care, mindfulness, exercise, food and recipes, just so that we have the balance between body, soul and mind.



1 cup raw almonds

1 cup shredded coconut

10 Dates

1/2 tbsp coconut oil, liquified


4 cups raw cashews, soaked overnight, drained and rinsed

1 cup water

3/4 cup maple syrup or honey

2/3 cup coconut oil, liquified

1/2 cup lemon juice

2 vanilla beans, scrape


•Make the caramel sauce either the night before or a few hours before the cheesecake, so that it has time to cool.

•Line a 22cm springform pan with parchment paper and set aside.

•Place all crust ingredients into a food processor and process until it's the texture of coarse sand.

•Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.

•To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.

•Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles. Freeze the cheesecake for at least 5 hours before serving.

•When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges. You'll only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence.


This gluten-free, dairy-free, vegan cheesecake recipe is drizzled with the most amazing salted caramel sauce. It's a vegan cheesecake simply made from cashews that have soaked overnight and it's unbelievably creamy and decadent.



400ml coconut milk, full fat

1/2 cup coconut sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla extract


•Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.

•Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.

•Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.

•Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.

•Serve the sauce warm or refrigerate in a sealed glass jar.