Raspberry and Chocolate Cheezecake.

animal free eating

This is probably the prettiest thing I have ever made, and it tastes amazing.

I was testing a few recipes and I had all the things to make a raw cheesecake so I created this one.

If you make it please tag me on Instagram so I can see how it turned out.

 

Recipe:

For the Base

For the Filling

For the Chocolate Ganache

Soak all the cashews overnight, then drain them under running water.

Soak the dates for 5-10 minuets, until they have softened. Blend all the base ingredients until they start to form a soft dough. Press the base mixture into a lined tin and allow it to harden in the freezer, while you make the filling.

To make the filling, add all the ingredients except for the raspberries into a high speed blender; and blend until the filling is smooth. Once the filling is smooth fold in the raspberries, then pour it on top of your base and allow it to set in the fridge for at least 6 hours.

To make the ganache, melt the chocolate in the microwave or in a bowl over boiling water.Make sure you take it off when there is still little lumps of chocolate (they will melt while you mix the chocolate), or else it will burn.  Once it is melted add the coconut milk, stir until it becomes smooth and glossy. Pour on top of the cake and sprinkle with the frozen raspberries.

Allow the ganache to set, then serve at room temperature.

 

 

Rawnola.

animal free eating Today was the first time Ive ever made rawnola, I have seen it everywhere but didn’t know how to make it. After a few minuets of web surfing I came across Loni Jane’s recipe,  when i went to make it I didn’t have all the ingredients so i adapted it to what I had.

Add everything into a food processor, blend until a soft dough forms and everything is mixed. Dont pulse it for to long or else it wont be soft and chewy.

 

Perfect with nice-cream, on top of smoothie bowls, or just by itself.

Lemon Cheezecake.

‘When life gives you lemons make cheezecake’

Sorry i haven’t posted for a while, I’ve been really busy with the eBook and stuff for school; but this is my last week of school so I should be able to post more stuff within the next few weeks.

animal free eating

 

 

 

 

 

 

 

 

What I Used in the Kitchen:

For the Crust:

For the Filling:

Prepare a spring form tin (16cm x 25cm) with bake-paper, so that the cheezecake can be removed easily. I actually used a small muffin tin, but you can used what ever you want.

In a high speed blender or food processor, blend all the crust ingredients except for the dates. While the crust is blending, soak the dates in hot water for about 10 minuets. Once the dates have soaked, add them into the crust mixture and blend until a soft sticky dough forms.

Press the crust into your prepared tin and refrigerate for at least 1 hour.

While the crust  is in the freezer, make the filling. Add all the ingredients (except the agar) into a blender and blend until it is smooth and creamy. Pour into a small sauce-pan and sprinkle the agar on top. Heat over a medium heat and stir contently until boiling.  Pour the filling on top of the crust and refrigerate until it is firm to touch.

Raw Caramel Slice.

Base:

  • 3/4 cup of oats
  • 1/2 cup of coconut
  • 1/3 cup of dates, soaked in hot water
  • 1/4 cup of coconut oil
  • 2-3 tablespoons of water from dates

In a food processor blend the oats until they form a flour consistency. Add in ll the other ingredients and blend until it forms a soft dough. Pour the dough into a prepared tin and press down until smooth. Refrigerate or freeze for 30mins-1 hour.

Filling:

  • 1 1/2 cups of dates, soaked in hot water
  • 4 tablespoons of coconut oil
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt (you can add more or less depending on how salty you like it)

Add everything into the blender, blend for 5 minuets or until smooth. Pour into the chilled base and refrigerate for 1.5 hours until hard.

Chocolate Topping:

  • 1/2 cup of coconut oil, melted
  • 2/3 cup of raw cacao powder
  • 4 tablespoons of liquid sweetener

Melt the coconut oil over a low heat, once melted take off the heat. Whisk in the other ingredients and pour over the top of the slice. Refrigerate until the chocolate is hard. Cut into slices and serve.

Raspberry, Lime and Coconut Cheesecake.

This Recipe is Adapted From: Quite Good Food.

For the Base:

For the Filling:

Put all the base ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. If it doesn’t come together as well as you think it should add a small amount of  water from the dates.

Tip the mixture into a non-stick spring-form cake tin (make sure its lined with baking paper, this will allow it to come out easier.)

Use the back of a spoon or your fingers to press the mixture down firmly and evenly.

Put the base in the the freezer to set for at least an hour.

Place the raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth, it should have a similar texture to banana ice-cream.

Tip the raspberry mixture into a saucepan, add the coconut cream and stir until combines. Sprinkle the agar powder on top and stir in.

Bring to the boil, stirring continuously. Once the mixture has boiled (it should have thickened slightly) turn down to a low heat and simmer for 5 minuets.

Take the chilled base out of the freezer, pour the filling onto the base and refrigerate for 1-3 hours or until it is cold and has become hard (set).

Once the cheesecake has set take it out of the fridge and slice, this can be served cold or at room temperature.