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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.

Mango + Ashwagandha Mini Raw Cheesecakes

Mango + Ashwagandha Mini Raw Cheesecakes


Another day, another raw dessert. I was inspired to make these mini treats because they are the perfect snack to have with a friend or two and I have been experimenting with ways I can feed my guests during private embroidery workshops. I wanted to incorporate the tropical flavor of mango in this dessert because summer is right around the corner and I need my taste buds to get excited.

I partnered with Neurogan to add their amazing Ashwagandha Powder into the base of the cheesecakes to incorporate the many benefits of this plant into my dessert. I have recently started taking Ashwagandha powder and I have noticed it has helped control my anxiety levels, which has created a new sense of calm in my routine.

I hope you guys are ready to try out this amazing recipe — it is one of my all-time favorites!

Mango + Ashwagandha Mini Raw Cheesecakes

Ingredients for the Base

  • 9 medjool dates pitted

  • 3/4 cup hazlenuts

  • 1/2 tsp salt

  • 2 tsp vanilla

  • splash of nut milk if needed

  • 1 Tbsp Ashwagandha Powder

Ingredients for the Mango Cheesecake Layer

  • 2 cup frozen mangos

  • 2 cup cashews soaked overnight

  • 1 can of coconut cream

  • 1 cup melted coconut oil

  • 3 tsp vanilla

  • 1/2 cup maple syrup

  • 1/2 tsp salt

  • 2 Tbsp sunflower lecithin powder

Ingredients for Coconut Whipped Cream (optional)

  • 1 can coconut cream (refrigerated)

  • 1/4 cup maple syrup


Grease three 4” springform cake pans with coconut oil and line the bottom of the plans with parchment paper. Mix the ingredients (dates, hazelnuts, salt, vanilla, ashwagandha powder) for the base of the cheesecakes in a food processor until the mixture clumps together. Distribute mixture into the pans evenly and press down to create a 1/2” flat layer. Save the extra mixture and roll into small balls to top your cheesecakes with. Mix together the ingredients for the mango cheesecake layer in high speed blender until smooth. Move half of the mixture into a small bowl and add yellow food coloring power to deepen the color (optional). Pour the darker color mango mixture into the cake pans at 1/4” thickness. Let this layer set in the freezer for 1 hour. Pour the lighter colored mango layer onto of the previous layer at 1/4” thickness and let set for another hour. Remove cheesecakes from the springform pans. In a standing mixer, combine the hardened parts of the coconut cream with maple syrup. Mix until fluffy. Add a small amount of blue food coloring powder to the whipped cream and spread over the cheesecakes (optional). Top your desserts with edible flowers, kumquats and the small rolled balls you made from the base ingredients. Enjoy your summertime soothing treat!

Be sure to follow @nutmegandhoneybee and @neurogan on Instagram to get the latest creative and nourishing inspiration to live your healthiest life.


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