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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Vegan Chocolate Fudge Brownies

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Be sure to check out my Youtube Channel where I share with my audience on how to cook/bake many different varieties of cuisine!

Vegan Chocolate Fudge Brownies

  • Servings: Makes about 12 brownies
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Ingredients:
For the brownies:
– 1/3 cup tofu
– 1/4 cup strong coffee
– 1/2 cup canola oil
– 1/2 tsp almond extract
– 1 cup all-purpose flour
– 1 cup confectioners sugar
– 1/2 cup unsweetened cocoa powder
– 1 tbsp cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 3/4 – 1 cup vegan chocolate chips

For the ganache topping:
– 1/2 cup vegan chocolate chips
– 1/3 cup soy milk
– 2 tbsp vegan butter, melted
– 1/4 cup confectioners sugar, sifted

Directions:
1. Preheat oven to 350 degrees and grease an 8×8 inch square pan. Set aside.
2. To make the brownies: In a medium bowl, mash the tofu with your fork until smooth. Add in the coffee, oil, and almond extract and mix until combined. Set aside.
3. In a large bowl, sift together the flour, confectioners sugar, cocoa powder, baking soda, salt, and cornstarch. Whisk together to combine. Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add in the chocolate chips and combine.
4. Pour the thick batter into your prepared greased pan and bake for 25-30 minutes or until set. Cool completely before adding any toppings.
5. To make the ganache topping: Microwave your milk for 1 minute or until very hot. Add the milk with your chocolate chips and let it sit for 2 minutes to allow the chocolate to melt. Stir to combine (micowave for another minute if needed). Add in the melted butter and stir. Allow the chocolate to cool down in the fridge for about 10 minutes. After 10 minutes, add in your confectioners sugar and combine. Pour onto your cooled brownies and enjoy!

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.

Vegan Lemon Poppy Seed Cake

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I think I might have tried my first lemon poppy seed muffin from a Magnolia Bakery down in Chicago last year during my summer vacation. I fell in love with the soft/moist texture and the refreshing taste from the lemon in the muffin. From then on, I declared that my favorite dessert pairings was lemon and poppy seeds.

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Obviously, the macarons that I decorated on top of this cake is NOT vegan. I just wanted something to put ontop of the cake to make it presentable and with my luck, I ran out of fresh fruits. So, besides the macarons, this cake is 100% vegan.IMG_1160 IMG_1161 IMG_1166

Vegan Lemon Poppy Seed Cake

  • Servings: Serves about 8
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For Lemon Poppyseed Cake:

  • 2⅔ cup unbleached cake flour (not all-pupose or else it will be very dense)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups vegan cane sugar or turbinado sugar
  • 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • ¼ cup lemon juice
  • ¼ cup poppy seeds
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) of vegan “butter” like Earth Balance or Crisco Vegetable Oil Shortening, at room temperature

For the Lemon Cream Cheese Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
  • yellow gel food coloring

Directions:

  1. To make the cake: Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  2. Mix the lemon juice, zest, vanilla extract and almond milk.
  3. Sift into a bowl the flour, salt, baking soda, and baking powder.
  4. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
  5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  6. Oil and flour five, 6 inch circle pans (or 3 9 pinch pans but bking times will varey). Pour the cake batter into the pans evenly and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
  7. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the lemon zest, vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Divide the frosting in half and add about 6 drops of yellow gel food coloring into one of the divided frosting and set both the white and yellow frosting aside.
  8. To assemble cake: Use a long shape knife (preferably serrated) to carefully trim the tops of the cake to ensure they are level. Flip your cake layers upside down before assembling.
  9. Place one layer on your cake stand and use an offset spatula to spread a layer of frosting over the top of the cake. Repeat with remaining cakes.
  10. Crumb coat cake with some of the icing and then chill for about half an hour.
  11. Using an offset spatula, alternately swirl blobs of plain white icing and the colored yellow icing over the surface of the cake. Top cake with whatever you life such as fresh fruits, sprinkles, or just leave it plain. Chill to allow icing to set.
  12. Remove from the fridge at least 30 mins before serving to allow cake to come back to room temperature. Can be stored in the fridge in an airtight container for several days.

from Who8theCake.wordpress.com

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.

Strawberry Cream Cheese Tart

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Strawberry Cream Cheese Tart

  • Servings: serves about 8
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For the crust:

  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the raspberry cream filling:

  • 1/2 cup sugar
  • 2 large egg whites
  • 11 tbsp. unsalted butter, at room temperature
  • 3 tbsp. strained raspberry puree
  • 1/4 tsp. vanilla extract
  • Pink gel icing color (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • ½ tsp. vanilla extract
  • 2 tbsp. milk or cream

For topping:

  • Fresh strawberries, sliced (approximately 12 oz.)

DIRECTIONS

  1. To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
  2. Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
  3. Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
  4. To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
  5. To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.

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