(Gluten Free, Vegan | Paleo-Friendly) I arrived to Wisconsin last week for a visit to celebrate the weddings and birthdays of family and friends. My sister is currently avoiding any sugar so making her a birthday cake was a little tricky. Luckily, I had made this awesome raw cheesecake in the past so I had a trusted recipe up my sleeve. My sister LOVED the cake and described it as ‘delicious and fabulous,’ which was a massive win! Basically, this dessert is a rich, decadent treat that will surprise all your guests with how healthy it is -so enjoy!
One note: the only difficult part about this treat is that you really do need a high-speed blender. I’ve tried making it in the past with a wimpy blender, and it was a massive headache so I wouldnt recommend.
- 20g (1/4 cup) dried, unsweetened desiccated coconut
- 200g (1 1/2 cups) of macadamia nuts (or a macadamia nut and/or walnut mix)
- 75g (1/2 cup) dates
- A pinch of sea salt
‘Cheesecake’ Filling Ingredients
- 400g (3 cups) unsalted cashews
- 175 ml (3/4 cup) lemon juice
- 113g (1/3 cup) honey -or maple syrup/agave, if vegan (The original recipe calls for 3/4 cup (254g) of honey, but I reduced because my sister isn’t eating much honey/maple syrup. It still tasted great!)
- 160g (3/4 cup) coconut oil
- 1 Tbsp vanilla extract
- 60 ml (1/4 cup) water, if necessary to get filling mixed (use as little as possible)
Fruit Topping Ingredients
- 300g (2 cups) frozen strawberries
- 75g (1/2 cup) dates
- Sprinkle the coconut evenly on the bottom of a cheesecake (spring form) pan as the first layer of crust. You can also use a glass dish.
- Throw the macadamia nuts/walnuts, dates and salt into a food processor or high speed blender. Press the date and nut mixture down into the pan on top of the coconut to form the crust.
- Throw all filling ingredients into your high speed blender and blend until smooth (add as much water as needed). Pour mixture on top of crust.
- Put crust and filling in freezer for about an hour until it’s firm.
- Throw strawberries and dates into blender and mix until smooth. Pour this mixture on top of the firm crust and filling. Put the finished cheesecake in freezer until it reaches the desired consistency (5 hours is recommended, but my cheesecake only had about 2 hours in the freezer).
- Defrost the frozen cheesecake for around 30 minutes before eating -depending on how long you’ve had in the freezer.
Happy birthday to my beautiful sister! xxx
Source | The Rawtarian
(Gluten Free, Dairy-Free, Vegan | Paleo-Friendly) If you’re looking for something sweet that’s not overflowing with refined sugar, this is an excellent option! It’s rich and creamy in alllll the right ways. MMMM! Also, it’s really easy and fast to make so you can whip it up in a hurry. #win Continue reading “Vegan Dark Chocolate Avocado Dessert”
(Gluten Free, Vegan | Paleo-Friendly) Although this salad has my standard base of kale, it’s a bit different from the other salads I usually make, which I love! I don’t want to get stuck eating the same salads all the time! The garlicky tahini dressing is so smooth and full of flavour. It’s major yum. The recipe originally only calls for chickpeas, but I amped up the nutritional value a bit with beets and seeds. Also, I added chickweed because I got it in my Kent Veg Box, which was a fun addition since I had never even heard of it before!
- 1 bag of curly kale (200g, 10 ounces or ~6 cups) or loose, fresh kale, chopped.
- 1 handful of chickweed (optional)
- 1 (400g) tin (15-ounce) chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive, avocado or grape seed oil (I used olive oil)
- 3 Tbsp tandoori masala spice blend (see tip for DIY blend)
- 3 large beetroot, peeled and diced
- 4 Tbsp seed blend, to top salad (pumpkin seed, sunflower seed, sesame seed)
- 1 head garlic
- ¼ cup (4 Tbsp) tahini
- 2 Tbsp olive oil + more for roasting garlic
- 2 lemons, juiced
- 1-2 Tbsp maple syrup (or honey if not vegan)
- Pinch each salt + pepper
- Hot water to thin, if needed
- Preheat oven to 190C (375F).
- Peel and chop beetroot. Spread evenly in baking dish and drizzle with olive oil. Season with salt and pepper to taste. Set aside.
- Separate garlic cloves from head and leave the skin on.
- Add drained, dried chickpeas to a mixing bowl and toss with 1.5 Tbsp oil and 3 Tbsp of seasoning.
- Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic cloves with a bit of olive or grape seed oil.
- Put beetroot and chickpeas in oven together. Bake for 20-25 minutes –stirring both beetroot and chickpeas halfway through cooking. Chickpeas are done when they’re slightly crispy and golden brown and the garlic is fragrant and slightly browned. Beetroot should be slightly browned and soft when fork is inserted. Remove from oven and set aside.
- Squeeze garlic out of skins and add to a mixing bowl (or a blender, which is way easier!). Add all remaining dressing ingredients and whisk to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Add some hot water if you need to thin out the dressing.
- Add kale (and chickweed if using) to a large mixing bowl. Add as much dressing as desired (some may be leftover) and mix with a spoon.
- Put greens with dressing in a serving dish and top with chickpeas, roasted beets and seed mix. Although this salad is best when fresh, the leftovers were delicious as a packed lunch for the next few days.
One more look at this yumminess close up 🙂
Tip: You can easily make your own masala seasoning with 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander and 2 tsp cardamom.
Source | Minimalist Baker