Classic Raw Vegan Cheesecake

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Classic Raw Vegan Cheesecake

  • Servings: Makes 1, 6 inch round cheesecake
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Ingredients:
Crust:
– 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
– 1 cup raw almonds

Filling:
– 1 1/2 cups raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
– 1/4 cup lemon juice
– 1/3 cup coconut oil, melted
– 1/2 cup full fat coconut milk
– 1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:
– Pureed mango
– 2 Tbsp salted natural peanut butter
– 1/4 cup wild blueberries (fresh or frozen)
– 3 Tbsp bourbon caramel sauce

Directions:
1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. Lightly grease a 6 inch round cake pan.
3. Pour the crust into the greased cake pan and evenly press down — making sure to get the sides as well. Set in freezer to firm up.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. I mixed mine in my food processor for 10 minutes, until “liquified” or “pureed”. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
6. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
7. Pour filling into the prepared cake pan. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.

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Vegan Tiramisu “Cheesecake” Bars

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Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.

What’s the secret ingredient for this vegan “cheesecake”?

Tofu.

Yes. I said it.

Tofu.

Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂

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Vegan Tiramisu Cheesecake Bars

  • Servings: serves about 8
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Ingredients:
For the Brownie:

  • 1 cup oat flour (I grind my own old fashioned Oats)
  • 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
  • 1/2 cup maple syrup
  • 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
  • 2 Tbsps flaxmeal
  • 2 tsps vanilla extract
  • 2 tsps instant coffee
  • 1/4 tsp salt
  • 1/4 cup Tbsp oil
  • 1/2 cup ground raw sugar (1/4 cup for less sweeter)
  • 1/2 cup vegan chocolate chips (optional)

For the Cheesecake:

  • 16 oz package firm tofu
  • 1/4 cup coconut flour (or 2 Tbsps cornstarch)
  • 1/4 cup oil
  • 6 Tbsp ground raw sugar
  • 2 tsps vanilla extract
  • 1 tsp lemon juice
  • 1/3 tsp salt

Directions:

  1. For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
  2. For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
  3. If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
  4. Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
  5. Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.

Raw Vegan Cookies n’ Cream Cheesecake

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Who knew that a raw vegan cake can be so delicious?! It may look and sound odd at first, BUT, it takes just as delicious as the regular Oreo cheesecake. Maybe even better because it obviously is healthier and contains fewer calories/fats than the regular cheesecake. I recommend keeping the cheesecake in the freezer and serve it very cold and solid because once it comes to room temperature, the raw cheesecake starts to get mushy in texture. Unless you like that sort of thing. Happy Eating~ 🙂IMG_0870 IMG_0872 IMG_0878 IMG_0880

Raw Vegan Cookies n' Cream Cheesecake

  • Servings: makes one 6 inch cheesecake
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Ingredients

For the Crust:

  • 2 tbsp cocoa powder or cacao powder
  • 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
  • 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
  • 1/8 tsp salt
  • 1/2 cup pitted dates (8 small dates)

For the Filling:

  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup water
  • sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
  • 4-6 Oreo cookies

Directions

  1. For Chocolate Pie Crust: Combine all ingredients in a food processor and blend. Then transfer to an 6-in baking dish. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
  2. For the cookies n’ cream cheesecake: In a bowl, cover the cashews with water and let sit at least 8 hours, but no longer than 12. Drain.
  3. Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.)
  4. Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the prepared 6 inch cheesecake pan and freeze to set.
  5. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.

Adapted from Chocolate Covered Katie

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

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One of my clever inventions. A special French charlotte cake! This elegant cake contains a bottom and outer covering of ladyfingers and the charlotte is filled with raspberry mousse, along with vanilla bavarian cream. I wanted to save time by just buying store-bought lady fingers, however, I noticed how rock hard they were and the texture was almost stale. Ew. Nothing is worse than a stale-like cookie. Instead, I wanted to make this charlotte cake perfect by making my own lady fingers from scratch. So worth it though. I had about 15 cute little lady fingers left — but i didnt mind. I just either ate them as a snack with milk or made them into little cookie sandwiches filled with buttercream. YUM. IMG_0267

So this week is my sisters 20th birthday along with my lovely mother’s birthday as well. I wanted to whip up something extra special for the two very important ladies whom are significant to my life. I wanted to create something that represented elegance that reminds me of my sister. And a unity and formation of two things that represents of moms ability to hold/collect things together. So on that note, I chose this fancy charlotte cake that represents my sisters elegance, and the raspberry mousse/bavarian cream that represents my mom’s unifying ability towards the family.IMG_0272

Now what is a Charlotte? A charlotte is a trifle dessert that is also known as an ice-box cake. It is surrounded with biscuits, lady fingers, cookies, bread, or sponge cake in a lined mold such as a springform cheesecake pan. The mold can be filled with mousse, custards, or fruit puree.

The texture of the mousse and bavarian cream was similar to a pudding or a flan, but more sturdy, stiff, and collected. The raspberry flavor was not too sour and not too sweet (which was perfect) and the bavarian cream had a rich vanilla flavor to it. Next time, I will use the leftover lady fingers and add them on top of the bavarian cream before I start to fill in the raspberry mousse — so that the middle can also have a cake layer as well. Anyways. I hope you guys liked today’s post~ Happy Eating! 🙂IMG_0275

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

  • Servings: one 8 inch springform pan
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For the Lady Fingers:

  • 4 eggs, separated
  • 2/3 cup granulated sugar
  • 14 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 400 degrees and line three 17 x 12 inch baking sheets with baking parchment. Fit a large pastry bag with a plain round 1/2 inch tube. On one of the baking parchment paper, draw out and trace the bottom of an 8 inch cheesecake pan with a pencil. Flip the paper around and place on a baking sheet. Set aside.
  2. Place egg whites in a bowl of an electric mixer with a fitted attachment and beat on high until soft peaks start to form. Slowly add 2 tablespoons of sugar and continue beating until a stiff peak forms. In another bowl, beat the egg yolks and the remaining white sugar. Whip for about 5 minutes or until thick and very pale in color.
  3. SIFT flour and baking powder together in a small bowl. Fold half the egg mixture to the egg yolk mixture. Fold in the flour, then the remaining egg white mixture.
  4. Transfer the mixture to the pastry bag and begin to pipe the bottom biscuit of your charlotte cake. First, pipe out the bottom of the cheesecake pan on top of your drawn parchment paper like the picture here. Bake for 10 minutes or until nicely golden brown at the top. Let it cool completely before peeling off the parchment paper. Once cooled, place on the bottom of  your cheesecake pan.
  5. For the lady fingers, pipe out 1 inch thick and 3 inch long lines onto prepared baking sheets. Sift powder sugar on top of the piped batter (optional) and bake for 8 minutes, or until the top is golden-yellow. Let it cool completely. Start to surround the inside walls of the cheesecake pan with the lady fingers (I used only 23 lady fingers to cover the inside of my cheesecake wall). Set aside and begin to prepare your filling.

For the Bavarian Cream:

  • 1 vanilla bean (I used 2 teaspoons vanilla extract)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  1. Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  2. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  3. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
  4. Place bowl in ice bath and stir until at room temperature.
  5. Fold in whipped cream and pour mixture into the prepared cheesecake pan. Set aside.

For the Raspberry Mousse:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 1/2 tsp fresh lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy whipping cream
  1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
  3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Evenly spoon over the bavarian cream. Cover and refrigerate for 1-2 hours or until set. 

Bavarian Cream Recipe from Michael Symon