This vegan cheesecake was inspired by the autumn and winter seasons. If you love pumpkin soup and creamy chai drinks, you will love this cake!
…
Raw Vegan Vanilla Bean Cheesecakes with Dark Choc Brownie Bases
These heavenly raw vegan cheesecakes really need to be tasted to be believed. Creamy, smooth, rich and delicious- this vanilla bean “cheesecake” is so good, you could almost get away with not telling anyone it’s egg and dairy free. Cashews are the star raw vegan cheesecake ingredient here, and if you’ve never used them before in this way, prepare to have your mind blown….
Raw Vegan Peanut Butter Cheesecake
Isn’t it a wonderful thing when you discover something so amazing it changes your life forever? Like an amazing new brunch spot, or an incredible new face cream?
Part of you probably doesn’t want to disclose this information to the public, scared that the restaurant might become so busy that getting a table will now become a challenge, or that the beauty product might sell out so quickly, you’ll be left without your new discovery. I’m not going to lie, for a moment I second-guessed sharing this recipe, but after rationalizing the outcomes, realized that I was in safe territory and that the supply of the few ingredients needed for this recipe were not likely to disappear. So without further ado, allow me to kindly introduce you to “The New Cheesecake”.
This recipe consists of only a handful of ingredients, most of which you might have in your pantry. Easy, healthy and no baking required.
A vegan lifestyle is quickly becoming to hippest trend here in southern California, and eating “raw” would be considered the hottest accessory to this lifestyle. Turning cashews into cream might seem like a strange concept, but once you have tried this recipe, your kitchen confidence will skyrocket and you’ll be attempting all sorts of magical tricks (nuts into cheese?).
The best part about this recipe it is versatility. I have tried so many variations. Raspberry, lemon, chocolate…endless really. If it blends, it might just work!
Is this raw vegan peanut butter cheesecake healthy? It sure it! Now, let me clarify – being that it is basically all nuts, it will carry a pretty high caloric number, BUT, if you consider the ingredient list, what you are swapping it out for (high refined sugars and animal fat!) then yes, it is by far the healthier choice. Also, being raw means that the vitamins, enzymes and minerals of the ingredients are not broken down in the cooking process, and therefore completely available to your health-inspired goals.
So dig in my friends and enjoy!
Raw Vegan Peanut Butter Cheesecake
Prep time
Total time
This delicious raw vegan cheesecake is endlessly versatile and super easy to make.
Three Silver Spoons Author: Kate Metzner
Serves: One 7" cheesecake
Ingredients
- Crust:
- ½ cup raw almonds (pecan or walnuts will also work)
- ½ cup soft Medjool dates
- ¼ tsp. sea salt
- Filling:
- 1 ½ cups raw cashews, soaked for at least 5 hours (overnight is best)
- juice of 2 lemons
- the seeds of 1 whole vanilla bean (or 1 teaspoon alcohol-free vanilla extract)
- ⅓ cup raw coconut oil, melted
- ⅓ cup agave nectar
- 1 tablespoon of peanut butter for the middle layer
Instructions
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. If the ingredients hold together, your crust is perfect. Scoop out crust mixture into a 7” spring-form pan, or any baking dish. If it is not a
spring-form pan, line the bottom of the dish with saran/cling wrap to avoid the crust from sticking to the bottom. (I used 3 minispring-form pans for this specific recipe). - Press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
- Warm coconut oil and agave in a small saucepan (or microwave) on low heat until liquid. Whisk to combine.
- In the most powerful food processor/blender you own, place all filling ingredients (except peanut butter) and blend on high until very smooth. This may take a couple minutes so be patient.
- Pour about ½ of the mixture out onto the crust and smooth with a spatula. Add the peanut butter to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid (approx 2-3 hours).
- To serve, remove from freezer just minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with chocolate ganache toppings and crushed nuts as pictured.
- Store leftovers in the freezer.
Warm Coconut Chia Pudding with Mango & Fresh Berries
Melbourne’s erratic weather brings about some chilly and wet days, even in the summer. I came about this recipe during one of those unwelcome summer days. Thanks to the unexpected wet weather, I was yearning for a light, yet warm and comforting breakfast to prepare for the colder week ahead. This warm coconut chia pudding certainly ticked all those boxes!
By now, most of us have tried the wonderful chia pudding. What’s not to like about this lovely treat? Aside from having many winning flavour combinations, it is high in anti-inflammatory omega-3, protein and fibre. Chia pudding is also very versatile, and can be consumed for breakfast, snack or dessert. However, most recipes call for chia pudding to be eaten chilled, out of the fridge. Given this, chia pudding would not be the most ideal treat during the colder days… so here’s a twist on the classic chia pudding….
Dessert Recipes
Sweet doesn’t necessarily have to mean naughty- and with our health inspired dessert recipes you’ll find the perfect treat to satisfy your cravings.
Whether it’s a refined sugar free vegan cheesecake or a scrumptious gluten-free strawberry cake, we have a delightful selection of yummy dessert options for you to enjoy:
Vegan Matcha Pops
The health world is currently green with envy over matcha powder. Shots of the drink were the “it beverage” at New York Fashion Week, and now even dedicated coffee lovers are ditching their morning cup in favour of this earthy tea. Green tea leaves are ground to a powder, meaning you ingest the tea leaves – giving you 137 x more antioxidants than traditional green tea. It’s also know as a mental booster and helps improve stamina. Sounds awesome right? It’s even better in ice-cream. Just saying’…….
Raw Protein Superfood Bars
One of the first things I discovered when I jumped into the big food blog world and healthy eating life style years ago was the fact that bliss balls are everywhere. E-v-e-r-y-w-h-e-r-e. I had never heard of those little balls of amazing-ness before but at the first bite I was hooked. Healthy treats that tasted much, much better than candy and were packed with good for you stuff! I have loved bliss balls ever since….
Vegan Blueberry and Banana Muffins
Whenever I have an early morning pilates or yoga session before work, I usually need to quickly consume something to energise myself without feeling too full. These little muffin gems are a great fix, as I can conveniently grab one from the freezer and pop it into the microwave for thirty seconds before heading out for my workout session.
The brilliant thing about this recipe is its wide appeal. It doesn’t matter what your lifestyle or dietary preferences are, you’ll likely not realise that these muffins are vegan, low GI, refined sugar free and packed with nutritious ingredients. They taste as close to a “regular” style muffin as you can get, just without all the excess sugar and other nasty ingredients.
…
Roast Grapes with Yoghurt
I feel as though grapes are terribly under appreciated. There’s something about their familiarity that almost breeds contempt. Until recently their place was in the fruit bowl sitting on the kitchen bench. Mindlessly, I’d pick away at them one by one until a limp and shrived few were thrown away. They were the ugly Betty of the fruit bowl. Overripe bananas could always be used in banana bread, apples could be stewed with cinnamon, but what was a girl to do with unused grapes?
Well here’s the good news. There’s something special that happens when you roast a bunch of grapes. Their sugars caramelise, their skin puckers, and their flavour becomes surprisingly intense. When served alongside yoghurt, drizzled with their jammy cooking liquid, they are elevated to a whole new level. I know the concept of roasting grapes can seem a little strange to begin with, but stay with me. There are plenty of recipes using roasted grapes available and their versatility is breathtaking. From roast chicken to pizza, there are endless opportunities available….
Gluten Free Strawberry & Thyme Cake
For me, spring starts as a slightly awkward season. Though the expectation of longer days and warmer months hang in the air, the cold reality of September always leaves me slightly disappointed. The nights still see me buried beneath layers of blankets while the thick black scarf I’ve worn through winter, occasionally washed, still hangs around my neck. But as this bleary month gives way to October, and the year’s freshest produce appears at the farmers market, it truly becomes time to create recipes that celebrate the season….