fourth of july yummies

As we celebrate the 4th of July this weekend I couldn't help but share a few of the items that will probably end up making on the dessert list. I hope you enjoy these healthy little yummies as we all sit back, have the day off work (hopefully) and celebrate all that it is to be American. I know one thing, I am so thankful for the freedoms we have and I am super grateful for good food and good friends that we get to celebrate with. Happy 4th! 

Photo and recipe by  Tasty Yummies

Photo and recipe by Tasty Yummies

No-Bake Vegan “Cheesecake” 


  • 8 medjool dates
  • 1 1/2 cups raw macadamia nuts (pecans, almonds, walnuts or any combination of these will work, too)
  • 1/4 tsp sea salt
  • 1/4 cup shredded coconut
  • 1 teaspoon lemon zest
  • 1/8 teaspoon cinnamon
  • pinch of nutmeg


  • 2 1/2 cups raw cashews (soaked overnight)
  • 1/3 cup coconut oil, in liquid state
  • 1/2 cup freshly squeezed lemon or lime juice
  • 1/2 cup maple syrup (honey would also be really nice, just not vegan)
  • 6 tablespoons water (you may want a little more if it is too thick)
  • 1 tablespoon vanilla extract
  • Fresh strawberries and blueberries or other berries for topping

**DO AHEAD** Soak the cashews overnight the night before you are making this. Soak the dates for about 1 hour before you make the crust.

  1. Line the bottom of a round 9″ springform pan with parchment paper; set aside.
  2. In a food processor fitted with the S blade, process (in a food processor) the nuts, salt, coconut, lemon zest and spices until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture. Add the dates and pulse until combined into a sticky and chunky mixture. You aren’t looking for this to be smooth, you should still see flecks of dates and the raw nuts.
  3. Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.
  4. Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor. Add the coconut oil, lemon juice, maple syrup (or other sweetener), vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.
  5. When ready to serve, allow the tart to thaw for 15 minutes, then top with freshly sliced strawberries and the blueberries.
Photo and recipe by  Million Moments

Photo and recipe by Million Moments



  • 1 package of strawberries
  • 1 package of blueberries
  • 1 cup of shredded coconut
  • 3 cups of almond milk or coconut milk 
  • popsicle tray and sticks
  • blender or food processor (optional)


  1. Cut the leaves off of your strawberries and then rinse them off along with your blueberries
  2. combine the strawberries and 1 cup of almond milk in a blender and pulse for a few seconds until you have a nice chunky mixture
  3. Pour that into your popsicle molds so it takes up a third of each one
  4. Pop them in the freezer for 10-15 minutes
  5. Repeat the above step with your blueberries and 1 cup of almond milk and set it aside
  6. Stir together your coconut and a final cup of almond milk in a small bowl
  7. Take semi-frozen pops out of the freezer, add in the coconut mixture for the second layer and return to the freezer for 20 minutes
  8. After 20 minutes is up take them out, grab your popsicle sticks and *gently* push them in far enough that they stay in place
  9. Now pour in the final layer of blueberry mixture and return to the freezer until completely frozen (around 20 minutes)
  10. Once they are ready you can serve them immediately
Photo and recipe by  Eating on a Dime

Photo and recipe by Eating on a Dime

Fruit Salad


  • 16 oz of Strawberries, washed and cut in half
  • 1 pint of blue berries, rinsed
  • 3 bananas sliced in thick chunks
  • 1/8 cup of honey
  • 1 fresh lime


  1.  Wash and cut all your fruit.
  2. Combine in a bowl.
  3. In a small bowl whisk together the honey and freshly squeezed lime juice.
  4. Drizzle the honey lime glaze over the fruit and stir slightly to coat.
  5. Serve immediately or refrigerate.
Photo and recipe by  Growing Up Gabel

Photo and recipe by Growing Up Gabel

Red, White and BLUE SANGRIA 


  • 1 bottle Moscato white wine
  • 1/2 cup Triple Sec or less or not at all if you don't want too, it will still taste great!
  • Red and blue fruit such as strawberries, blueberries, blackberries, cherries or red apples


  1. Combine wine and Triple Sec in a large pitcher.
  2. Remove stems and other non-edible portions from fruit. Add fruit to the pitcher.
  3. Allow the sangria to sit or serve immediately. This can be made up to a day in advance.