Raw Vegan Chocolate Raspberry Tart

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Holy cow this tart is delicious!! What’s even better is the fact that it is completely guilt free! This raw vegan chocolate raspberry tart is something that anyone would enjoy! Well … obviously not peanut allergy people of course 😦 anyways, the sweet, creamy, chocolatey filling is paired nicely with the crunchy/chewy crust and the sweet/sour raspberry. Give this recipe a try! You will be begging for second servings.IMG_3387 IMG_3390

Be sure to check out this video on my Youtube Channel to visually see how this recipe was made!!

Raw Vegan Chocolate Raspberry Tart

  • Servings: 1, 9 inch tart
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Ingredients:
For the crust:
2 cups almonds (i did half almonds, half oatmeal)
1 cup dates, pitted
a pinch of maldon salt (for taste)

For the chocolate filling:
1 cup dates, pitted
1/2 cup raw cashews
6 tbsp cacao powder
4 tbsp all-natural peanut butter (or any other kind of nut butter)
1/2 tsp vanilla essence
unsweetened plant-based milk (or water), until desired consistency

For the garnish:
2 cups fresh raspberries

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. To make the crust, in a food processor, add in the almonds, oatmeal, salt, and dates and process until you have a sticky dough. Press this firmly into the bottom of either a tart or pie pan lined with parchment, before punching holes all around the bottom using a fork. Bake for about 10-20 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool.
3. While the crust is baking, go ahead and make the chocolate filling. In a food processor, add in all the filling ingredients and blend until you have a smooth and creamy paste. Start with using 1 cup of milk and add more as you go along. The texture should be similar to Nutella! Pour the filling over crust, flatten with a spatula.
4. Once the chocolate filling has set, remove the tart from the refrigerator. Garnish and arrange the fresh raspberries as close together as you possibly can on top of the chocolate filling.
5. Serve immediately or leave it in the fridge for 2 hours for a thicker/fudgier textured chocolate tart!

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Classic Raw Vegan Cheesecake

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Be sure to check out my Youtube Channel where I teach my audience how to cook/bake a variety of different kinds of cuisine!

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.

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~ πŸ™‚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