Month: January 2015

Vegan Cupcake Cheesecakes

vegan cupcake cheesecakes

We did a raw berry coconut cheesecake recipe once before and it turned out to be a real success – especially as a first go! So the thinking behind this recipe was to carry on with the cheesecake theme using coconut + berries and put a twist to the whole idea. Born were vegan cupcake cheesecakes.

vegan cupcake cheesecakes vegan cupcake cheesecakes

For regular visitors you’ll know that we think coconut is just amazing – and that flavour really comes through with these little gems. Producing cheesecakes with no cream cheese is so simple and this will most definitely impress all cheesecake lovers (and possibly convert them to the idea of using dairy-free baking ingredients, ha ha).

vegan cupcake cheesecakes

As it’s still January, people are giving the whole veganuary thing a shot (keep it going – you’re doing great) so why not give these sweet little treats a whirl…Mmmm!

vegan cupcake cheesecakes

Useful link: Veganuary – it will put your curious mind at ease…

Vegan Cupcake Cheesecakes

base:
1 cup oats
7 dates, no stones
2 tablespoons coconut oil
1/4 cup flax meal

filling:
1.5 cups cashews, soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/3 cup coconut oil
1 lemon, juiced

optional:
berry compote, chocolate, nut butter

Method:

  1. Prepare 12 silicone moulds (cupcake liners would also work) ready for your cheesecakes.
  2. Blitz the base ingredients + divide amongst the liners. Press down hard to compact with a glass or something like that. Place in freezer until set.
  3. Blitz the filling ingredients + spoon on top of the base. Decorate exactly as you fancy: some berry compote, caramel or alternatively flavour the filling with a nut butter or dark chocolate melted.
  4. Place in freezer for a 3-4 hours until set. These can be thawed for 15 minutes prior to eating or eaten straight from the freezer. Enjoy.

Recipe for vegan cupcake cheesecakes adapted from Minimalist Baker + My Whole Food Life. 

Pumpkin Spiced Doughnuts with Coconut Frosting ( Gluten Free + Dairy Free)

Pumpkin Spiced Doughnuts

OK, so i’m sure you’re wondering how you make a ‘healthy doughnut’? Do they even exist? Of course! But aren’t they supposed to be an indulgent treat when you just need something sweet and comforting to eat?
Well these are both of those, combined we’ll call them a ‘healthy treat’ as they are just the treat you’re looking for with that afternoon tea or coffee – all the pleasure, none of the guilt!

Pumpkin Spiced Doughnuts

Using coconut nectar sugar, no dairy, pumpkin purée (with all the goodness of high fibre, heart healthy, mood boosting pumpkins) these are already set to be a satisfying nibble.
Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon/nutmeg/vanilla – not a processed ingredient in these, too right!

The recipe makes 6 pumpkin spiced doughnuts, you may however be referring back to this recipe and letting your friends and family know that there is life beyond Krispy Kremes…

Pumpkin Spiced Doughnuts

Pumpkin spiced doughnuts

(makes 6)
1 cup oat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1/4 cup coconut sugar
1/2 teaspoon ginger, nutmeg + cinnamon

3/4 cup pumpkin purée
1 tablespoon flaxmeal + 1/4 cup coconut milk
2 tablespoons coconut oil
3 tablespoons maple syrup
1/ teaspoon vanilla extract

coconut cream frosting:
3 tablespoons coconut cream,1 tablespoon maple syrup, 1 tablespoon shredded coconut + 1/2 teaspoon vanilla extract

Method:

  1. Preheat oven to 180 ºC. Combine the flax + coconut water in a small bowl.
  2. Add the first 7 dry ingredients to a bowl + mix thoroughly.
  3. Add the pumpkin, oil, maple syrup + vanilla to the flax mixture + whisk well. Add this mixture to the dry bowl to produce a thick batter.
  4. Transfer the batter to a silicone or greased doughnut pan. Bake for 20 minutes or until inserted toothpick comes out clean.
  5. Blitz the icing ingredients together + smother. Eat any leftovers.

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