Raw Vegan Blueberry and White Chocolate Uncheesecake
Posted on my birthday. A coincidence? I think not… ;-)
Vegan Raw Blueberry and White Chocolate ‘Cheese’cake
Living Base Ingredients
- Almonds, Sunflower seeds and Macadamia nuts (1/2 cup of each, preferably soaked overnight)
- ½ cup of dried Dates
- 1 tablespoon of Raw Cacao Powder
Blueberry and White Chocolate Filling
- 4 tablespoons of Raw Organic Cacao Butter
- 2 tablespoons of Extra Virgin Coconut Oil
- 1 large cup of Blueberries
- 1 tsp Raw Maca Powder
- 1 tablespoon Organic Raw Coconut Flakes
Creamy Maca and Almond Mylk Topping
- 1 cup Spring Water
- 1 cup Almonds
- 1 dessertspoon Raw Maca Powder
- 1 tablespoon of Raw Organic Honey
- 2 tablespoons Raw Organic Cacao Butter
- Blend all the base ingredients into a paste and press into the bottom and sides of the serving dish. Dehydration at this point is optional if you want a dryer base.
- Blend the blueberries, Maca and coconut flakes. Melt the cacao butter and Coconut Oil over a low heat, add to the mix and blend again. Pour the filling mixture over the base, stopping just before the top of the dish to leave room for the topping. Place this in the fridge until it has set to the desired consistency.
- Make up some thick almond mylk by blending the almonds and spring water and then squeezing through a mesh cloth to extract all the cream from the almonds. Keep the solid almond remains to one side to be used later if desired.
- Melt the cacao butter over a low heat and stir the honey through it. Add this along with the maca to the almond mylk and blend again. This should result in a thick and creamy consistency. Gently pour this over the top of the filling until it reaches the top of the dish.
- Garnish with finely chopped macadamias, blueberries and cacao powder.
Raw Chocolate Cherry Mousse Tart
The following dessert recipe is adapted from Raw For Dessert and Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. “No one will know that avocado replaces butter, cream and eggs in this silky mousse,” exclaims Cornbleet. Try it out and see.
Chocolate Cherry Mousse Tart
- 1/2 cup pitted medjool dates, soaked*
- 1/2 cup agave nectar
- 1 tsp vanilla extract (optional)
- 1-1/2 cups mashed avocado (3 small avocados)
- 3/4 cups unsweetened cocoa or carob powder
- 1/2 cup water (plus 2 Tblsp if mixture is too dry)
- 1/8 cup dried cherries, soaked*
*How to Soak Dried Fruits
Dried cherries, dates, apricots, figs or raisins should be soaked for 10 to 30 minutes when you want to blend them to a smooth consistency for the following:
- nut and seed milks
- creamy pie fillings
To soak dried fruit, place it in a bowl with enough water to cover for ten to thirty minutes. Drain well, and use immediately in recipe.
Dried fruit in cakes, cookies and pie crusts should not be soaked, since it will become soggy.
Directions for Cherry Chocolate Mousse:
- Place dates, cherries, agave nectar, and optional vanilla in the food processor fitted with the S blade.
- Process until smooth and then add the avocado and cocoa powder, continuing to process until creamy. Stop occasionally to scrape the sides of the bowl with a spatula.
- Add water and process briefly.
- Pour into the shortbread crust and serve. This chocolate cherry mousse tart will keep in the refrigerator for three days or two weeks in the freezer. Serve chilled.
- 1 cup unsweetened shredded, dried coconut
- 1 cup raw almonds
- 1/4 tsp salt
- 6 pitted medjool dates
- Place the coconut, walnuts and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process again until the mixture begins to stick together. Don’t over-process.
Stored in a sealed container, the shortbread crust will keep for one month in the refrigerator or for three months in the freezer. The crust doesn’t need to be thawed before serving.
Raw Pumpkin Pie
Pumpkin Pie Recipe
- 2 cups soaked almonds
- 1 cup soaked walnuts/pecans
- 1 cup unsweetened shredded coconut
- 20 dates, soaked overnight
- 2 cups cashews, soaked overnight and drained
- 2 large sweet potatoes, peeled and diced.
- 3 teaspoons pumpkin pie spice
- drizzle agave nectar
To make the crust, combine the almonds and walnuts/pecans with the coconut, using a food processor, and process until ground fine and dough-like. Pat the dough into two pie plates.
To make the filling, drain the dates, reserving the soak water. Puree the dates, sweet potatoes, and pumpkin pie spice in a food processor. Remove the mixture and set aside in a bowl. Then process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy. Combine the cashew mixture and sweet potato mix puree. Spread the filling in pie shells. Dehydrate for 6 hours, then refrigerate.
Raw Sweet Potato & Yam Dish
[Could have sworn I hit “post” and it said it had, but it’s not showing up. Hm.]
As we head into fall, this sounds tasty and worth trying.
Amazing Sweet Potatoes Recipe
- 2-3 sweet potatoes (or yams)
- 1 cup dried coconut
- 2 apples
- 1/4 cup ginger root
- 4 juiced lemons
- 2 juiced oranges
- 1 cup finely chopped walnuts
Chop sweet potatoes, apples and ginger, and either run through the juicer or grate them. Transfer the mixture to a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts. Mix thoroughly.
Raw Matcha Cookie Balls
Raw foodists and omnivores alike can enjoy these nutritious, quick and tasty snack balls. No artificial colorings are needed - the green color comes from green tea.
These “cookie balls” are raw, vegan and gluten-free. They are low on starch and rich on fiber, vitamins and minerals, such as zinc, calcium and iron. Nuts, seeds, dried fruit and green tea are all rich in flavonoids and other beneficial phytonutrients.
The snacks do contain caffeine (the amount of matcha in the whole recipe corresponds to six cups of green tea), so they should be consumed in moderation in the evening and by people very sensitive to caffeine.
Raw Matcha Cookie Balls for St. Patrick’s Day
- 1/4 cup/0.6 dl shelled hempseed (hemp nuts)
- 1/4 cup/0.6 dl blanched almonds
- 1/4 cup/0.6 dl shelled sunflower seed
- 1/4 cup/0.6 dl hulled sesame seed
- 1/4 cup/0.6 dl dried apples
- 1/4 cup/0.6 dl dried apricots
- 1/4 cup/0.6 dl golden raisins
- 1 1/2 tsp matcha (green tea powder)
- 1 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp salt
- Grind the nuts and seeds in a food processor until coarsely ground. Note that the dried fruit are quite heavy to process, so a blender will likely not work for the next step.
- Add the rest of the ingredients and process until the result is sticky and can be formed into balls.
- Form into 12-15 balls with your hands. The “dough” is quite crumbly, so don’t try to roll it, but use your fingers to mold it instead.
- Let stand uncovered for a few hours to let the flavours meld and the texture to firm up slightly. For longer storage put the balls in the fridge or freeze for up to several months.
Notes on Ingredients
Matcha is a Japanese green tea powder available e.g. in Asian food stores. There are no real substitutes for it. It could be left out, but then the balls will not be green and not as flavourful.
You can use other nuts, seeds and fruit, but these particular ones were chosen for their mild flavour and light color, which does not compete with the green tea. Dried pears, peaches, mango and pineapple would likely work well.
As for nuts, other good choices would include macadamias, Brazil nuts and cashew nuts. You could also use more of a single nut or seed included in the recipe, such as 1/2 cup almonds and 1/2 cup hempseed and leave out sunflower seeds and sesame seed.
Cranberry Tea Balls: Instead of golden raisins and apricots, use 1/2 cup dried cranberries.
Tropical Tea Balls: Instead of apples and apricots use dried pineapple and mango or papaya. Add 1-2 tbsp of dried flaked coconut and/or 1 tsp coconut extract.
Moroccan Green Tea Balls: Leave out the lemon zest and reduce amount of vanilla extract by half. Add 1-2 tsp finely ground dried mint leaves (preferably spearmint, but peppermint works too) - either from a mint tea bag or take ordinary dried mint and crush it between your fingers.
Green Chai Balls: Leave out the lemon zest. Add 1/2 tsp ground ginger, 2/3 tsp ground cardamom, 2/3 tsp ground cinnamon and a little ground black pepper.
Based on Random Daze theme by Polaraul