Raw Chocolate Cheesecake
Decadent & Rich Crust: 1 cup oat groats finely ground to flour 3/4 unsweetened coconut flakes small handful of walnuts 1″ piece of Level Ground Trading vanilla bean pinch of pink Himalayan salt 8-9 medjool dates pitted Blend all the ingredients in a blender, place 1-2 tbsp in each lined cupcake tin. Press down to form an even crust. Filling: 1 cup cashews 1/4 cup brazil nuts 4-5 medjool dates pitted 1-4-1/2 cup water, enough to blend into a thick paste. Blend until all the ingredients are well blended spoon evenly over the crust layer and freeze. Chocolate Coconut Top Layer: 1/2 cup unsweetened coconut flakes 1/2 raw cacao powder 3-4 medjool dates pitted water to get things moving Blend until a fairly smooth paste forms. Adjust cacao to suit your preference. Top the cheesecakes with the final chocolate layer and frozen raspberries. The raspberries are a must do not skip them, they bring all the flavours together. Place back into the freezer and wait until firm. Cut the mini cheesecakes into quarters and let thaw a few minutes before serving. TIP: The crust for this recipe makes a DELICIOUS raw cookie. Simply roll out the dough and cut with cookie cutters. Store in the refrigerator or freezer.
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Chocolate Cheesecake
Vegan, Whole Food Plant-Based Decadent & Rich Crust: 1 cup oat groats finely ground to flour 3/4 unsweetened coconut flakes small handful of walnuts 1″ piece of Level Ground Trading vanilla bean pinch of pink Himalayan salt 8-9 medjool dates pitted Blend all the ingredients in a blender, place 1-2 tbsp in each lined cupcake tin. Press down to form an even crust. Filling: 1 cup cashews 1/4 cup brazil nuts 4-5 medjool dates pitted 1-4-1/2 cup water, enough to blend into a thick paste. Blend until all the ingredients are well blended spoon evenly over the crust layer and freeze. Chocolate Coconut Top Layer: 1/2 cup unsweetened coconut flakes 1/2 raw cacao powder 3-4 medjool dates pitted water to get things moving Blend until a fairly smooth paste forms. Adjust cacao to suit your preference. Top the cheesecakes with the final chocolate layer and frozen raspberries. The raspberries are a must do not skip them, they bring all the flavours together. Place back into the freezer and wait until firm. Cut the mini cheesecakes into quarters and let thaw a few minutes before serving. TIP: The crust for this recipe makes a DELICIOUS raw cookie. Simply roll out the dough and cut with cookie cutters. Store in the refrigerator or freezer. Incredible No Bake Apple Pie
Perfect for apple pie lovers everywhere! Crust: 3/4 cup finely ground oat groats 1 cup pitted medjool dates Handful of walnuts or Brazil nuts Pinch of salt Blend in a high speed blender or food processor until a crumbly dough forms. Press into a parchment paper lined 8″ round pan. Filling: 3-4 peeled and finely chopped Gala apples. 2 peeled chopped apples 1/2 cup pitted medjool dates 1 tsp cinnamon Splash of vanilla extract In a high speed blender blend two chopped apples with the cinnamon and dates. Blend until a very smooth paste forms. Spoon into a bowl, add the chopped apples and mix well. Press onto the crust. Topping: Crush a handful of Brazil nuts or walnuts with a tbsp of maple syrup and a pinch of salt. Put on top of filling. Refrigerate for at least an hour. Keeps well for a few days in the refrigerator. Be prepared to wow anyone that tastes this with complete wonder and amazement. You did it! You made a delicious raw vegan apple pie! No Bake Date Bars
Crust: 12 pitted medjool dates 1 cup finely ground raw oat flour 2 TBSP walnuts Pinch of Himalayan salt Blend in a high speed blender until a crumbly cookie dough forms. Press into a parchment lined loaf 4×8″ pan. Reserve & set aside 1/3 cup for the topping crumble. Date Filling: 12 pitted medjool dates 1/4 cup warm water Splash of pure vanilla extract Pinch of Himalayan salt Topping: 1/3 cup crust mixture 2 Tbsp walnut 4-5 Brazil nuts 1 tbsp maple syrup Pinch of Himalayan salt Pulse in a high speed blender (I use a personal size cup for small amounts) until mixed and crumbly. Press into the date layer. Freeze until firm. Cut into squares. Store in the freezer. |
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