cashew

Raw Coconut Lime Cheesecake Bars

There are few people you meet in life who would wholeheartedly say, “Cheesecake? Nah, I’m good thanks” (unless they’re a pure savoury addict, then I’ll let them off). Which means there’s more of this raw coconut lime cheesecake for the rest of us. Just the title makes you want to read on, check out the pictures and zoom straight down to the recipe method!raw coconut lime cheesecakeThere’s something about raw desserts that just makes me want to have more and more. Charlotte decided to make this beauty of a cheesecake, slice it all up and freeze it…I was only happy to take some photographs and test for it’s authenticity and sheer indulgent taste (without all that nasty sugar and dairy).

raw coconut lime cheesecake

As you can see from the ingredients list, the natural sweetness from dates and maple syrup are plenty to give this that satisfying sweet edge needed to be a real cake. It’s all natural and nothing processed added which means you can feel really good about asking people to give these a go (I doubt any kind of resistance will happen here).

raw coconut lime cheesecake

The lime taste that comes through is subtle enough to really taste it’s “limey” but not overpowering, and the coconut….well you know goodnessgreen’s obsession with the white stuff! Thank you nature ūüėČ
A vegan dessert or little treat you can be proud to put out on a dish and just leave people to pick and pick. Your freezer just got real exciting.

raw coconut lime cheesecake raw coconut lime cheesecake

Raw Coconut Lime Cheesecake Bars

base:
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
filling:
1 cup soaked (at least 6 hours) cashews
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup maple syrup
juice + zest of 1 lime

  1. Line a small baking pan with baking parchment.
  2. Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
  3. Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
  4. To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.

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 Рespecially 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. 

Simple 2 Step Cashew Cream – Time to Ditch the Dairy!

Unadulterated cashew creamDelicious, nutty & creamy, no wonder it’s a vegan staple but you don’t have to be a vegan to get involved with cashew cream, I’m not and I love it! It’s perfect for those who follow a dairy free diet and crave a deliciously heavy dessert cream or perhaps a replacement for sour cream with a Mexican meal. The thing is, to call it a replacement is a disservice because it really is better than any single, double, whipped, sour or clotted cream I have ever had. It really is true. It’s super versatile too, I pour this on desserts, dress curries and tacos, stir through pasta, as a dip, on fruit, into ice cream, as a frosting or ¬†just a dollop on cereals. This trumps dairy any day and I urge you to give it a go because it’s also gluten free, soy free and free of nasty hormones that so much dairy contains. Furthermore, it’s nourishing and spectacularly good for you with a taste that’s so creamy it’s hard to believe.Cream of cashew!

Of course it’s good for you too. Cashew nuts are high in heart protective monounsaturated-fats and lower you’re risk of heart related illness. They’re super high in copper and magnesium aiding bone health too. Cashews are filling and wont cause weight gain like sugar laden reduced fat creams. I promise, I eat this cream a lot and it’s a satisfying and nourishing way to beat cravings.Simply cashews

It’s so simple too, soak the cashews overnight, drain and add the few ingredients to the blender. That’s simplicity. All you need to do is adjust the water quantity for the consistency you desire. For desserts I prefer a thicker whipped cream but for sauces I aim for a pouring consistency. The cashews need to be un-roasted and personally I buy cashew pieces as they’re half the price – ¬†it’s all heading for the blender in the end!

Cashew cream in two easy steps

An added bonus is you can enjoy this in a savoury or sweet version? It can be sweetened up with maple syrup and vanilla for the most delicious dessert cream. The choices for savoury are endless and one of my favourites is roasted garlic and sun dried tomatoes, ¬†it’s pretty special but I’m pretty happy with these unadulterated versions. I swear it’s impossible to make this without eating a heaping tablespoon of dripping cashew cream straight from the blender. I challenge you!

Here is the basic recipe. Have lots of fun mixing it up!

Cashew cream in a mason jar

Cashew cream

1 cup cashews
1 cup, water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt

Sweet version

1 cup plain cashews
1 cup water
2 tablespoons maple syrup or your favoured sweetener
1/2 teaspoon vanilla extract
pinch salt

Method:

1. Soak the cashews overnight in water.
2. Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.

Note: Adjust water quantity for desired consistency.