2 years ago
Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.
Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake
(tweaked from Emily Lee Angell’s recipe)
For the Crust
2 cups raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and  well incorporated. Cover the bottom of a 9inch spring form cake pan  with the coconut flakes (this prevents the cake from sticking the the  pan). Pour the almond mixture on top of the coconut flakes , spread out  and mold into the cake pan.
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup fresh meyer lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
1/2 tsp celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil,  vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to  taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For the topping
1 bag of frozen blueberries (or any berry that you prefer)
honey or dates to sweeten ( I didn’t measure I just poured and tasted)
1/4 cup apple cider (this is optional, but my mixture was too thick  so I added the cider to smooth it out….orange juice would work great  too or water if needed)
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 
Place the pan in the freezer for at least three hours or overnight.  Before serving place on counter to thaw slightly. This is best served  semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.

Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake

(tweaked from Emily Lee Angell’s recipe)

For the Crust

  • 2 cups raw almonds soaked overnight
  • 1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
  • 1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn’t measure I just poured and tasted)
  • 1/4 cup apple cider (this is optional, but my mixture was too thick so I added the cider to smooth it out….orange juice would work great too or water if needed)

Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Cite Arrow via veganfeast
Comments

 

3 years ago
Raw Pumpkin Uncheesecake

Originally by Melissa Mango, as adapted by a poster on Raw Food Talk.

Punkin’ patch cheesecake ~ by Chef Melissa Mango of Terra Bella Cafe Redondo Beach, CA

crust:
3 c Raw pecans
1/3 c gold raisins
Pinch of salt

Process in food processor till crumbly, then press into 8? spring form pan.

Filling:
1 c cashews
2 c young Thai coconut meat
2 c carrot juice
1 1/2 c soft pitted dates
1 TB vanilla
2 TB pumpkin pie spice
3/4 tsp salt
3/4 c coconut oil melted

Blend well. Pour over crust. Freeze for 3-5 hrs, then place in fridge.
Serve cheesecake drizzled with chocolate sauce

Chocolate Sauce
1/2 c agave
2 soft pitted dates
4 TB cocoa powder

Blend well. Store in glass.

Recipe variation: Cranberry coulis is excellent drizzled over halved Pecans garnished on the cheesecake. A sprig of mint or misteltoe as a garnish is a beautiful touch for the holidays.

Cranberry Coulis
1 c fresh cranberries
1/2 c soft pitted dates

Blend on low speed, slowly add a little pure water to help turn.
Blend well, strain and store in glass.

(Source: rawfoodtalk.com)

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3 years ago
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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with finely chopped macadamias, blueberries and cacao powder.

Enjoy!

(Source: suite101.com)

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