Years ago we didn’t need a label to tell us that our food was local and organic; all food was whole, real, unadulterated, food.

Unfortunately, that’s not true for today. Over 60% of what we eat is not real food. Most food (if you can call it that) has been overly processed, to resemble a food-like substance. It’s no wonder most of us are confused and frustrated with diets; not knowing what to believe or what to eat.

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It’s easy to say “forget it” and eat whatever the heck you want, but many experts will tell you, the wrong foods can cause real problems like mood disorders and other brain problems leaving you anxious, irritable or even depressed.

Processed foods hook our taste buds with every bite, and hijack our brain chemistry and metabolism, which has been linked to everything from heart disease, cancer, dementia, diabetes, and more.

Some of the most processed foods in the U.S. are sugars, meats, flours and oils… basically everything you find on store shelves or at most restaurants and fast-food chains.

So what’s the best way to avoid processed junk? Focus on eating real food.

Food exists specifically to energize, heal, repair, and uplift us. Every bite you take is a powerful opportunity to create health or promote disease.

If It’s the industrialized, hyper-processed, addicting junk that degrades us and makes us sick, the real food can fuel, sustain and even heal us. 

Plus, you can still have your “cake” and eat it too. Just give these Peppermint Cream Cakes a try!

Peppermint Cream Cakes

Crust

• 1/2 cup cashews soaked
• 1/4 cup coconut shreds
• 4-6 dates (sub 3 Tablespoons maple syrup)

Mint Layer

• 1/2 cup cashews (soaked)
• 1/4 cup coconut butter
• 1/2 banana
• 1/4 cup coconut water (or non-dairy milk)
• 1/2 teaspoon peppermint oil (or more if you really like peppermint
• a few spinach leaves (for color)
• optional stevia or maple syrup to sweeten

Cream Layer

• 1/2 cup cashews (soaked)
• 1/4 cup coconut butter
• 1/2 banana
• 1/4 cup coconut water (or non-dairy milk)
• 1/2 teaspoon vanilla extract
• optional stevia or maple syrup to sweeten

Directions

For the crust, pulse together the cashews and coconut shreds until you have a fairly ground flour. Then one by one, add the pitted dates until the mixture begins to clump together. At this point, you can press the “crust” mixture into a spring form pan. [or mini cheesecake pan like I used].

Next, take all of your “cream layer” ingredients and place them in a blender. Blend until you have a nice creamy consistency. Pour the cream on over top the crust, but leave room for the minty green layer!

For the final layer, place all of the “mint layer” ingredients into the blender and blend until smooth. Pour the final layer over the cream layer. Now place your spring form pan(s) in the freezer to firm up.

Remove cakes from freezer 20 minutes before serving to thaw.