Pretty much every morning I make a smoothie for breakfast, so I need some kind of milk stocked in the fridge. Making homemade almond milk can be a pain because the almonds need to be soaked overnight and then it requires straining. Then, there is the leftover almond pulp that I hate throwing away.

Store bought almond milk can get pricey and most have some questionable ingredients in them. And to be quite honest, I’m kind of over almond milk.

Making homemade nut milk isn’t as intimidating as it might seem and cashew milk is usually my go to. No straining required and it’s the creamiest milk in my opinion. But when I opened my pantry recently, I realized I was out of cashews and was left the option of pecan milk.

I always forget about pecans and I should really use them more often because they taste so good. They almost have a buttery flavor to them. I love adding chopped pecans to a warm bowl of oatmeal, so you can imagine the creamy, buttery flavor they add to my morning smoothies.

Maple and pecans go together so well. This nut milk is actually good enough to drink in a glass by itself.

Next time, I’m going to try toasting the pecans before I blend up a jug of milk to bring out their nuttiness even more. It’s simple, yet complex. I can picture myself now, enjoying a cup of coffee with some toasted maple pecan milk.

No Bake Strawberry Cheesecake bars

Gluten free strawberry cheesecake bars that require no baking and come together in no time! Dairy free option makes it paleo friendly.

Prep Time 10 minutes
Servings 16 squares
Author Kendra Fredrickson


Shortbread Crust

  • 1 cup coconut flour*
  • 1/3 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt

Strawberry Cheesecake Filling

  • 1 cup fresh strawberries sliced
  • 1 cup coconut sugar
  • 1 tsp vanilla
  • 16 oz cream cheese* softened to room temp
  • 1 can coconut cream chilled


  1. Line a 8x8 pan with parchment paper, set aside. 

  2. Start by making the coconut flour crust. Combine the coconut flour, coconut oil, salt, vanilla in a bowl and combine together.

  3. Press the coconut flour mixture into the bottom of the pan and use the bottom of a measuring cup to even it out. Place in the freezer to chill while you blend up the filling. 

  4. In your blender, layer the strawberries, coconut sugar, vanilla, cream cheese and coconut cream in that order. Blend on high for two minutes. 

  5. Pour the cheesecake filling over the shortbread crust and freeze for at least 8 hours or just overnight.

  6. Let the cheesecake thaw for a bit before slicing and serving. 

Recipe Notes

*Sub the regular cream cheese for a dairy free, store bought cream cheese. I like the brand Kite Hill.

*I like to use Bob's Red Mill coconut flour.

*I like to use Nancy's or Organic Valley cream cheese.