3 Oct 2016


FIRST OF ALL. I just discovered an artist named Blood Orange and omg I am flipping out. Please listen to all their music asap. I hope you love it as much as I do. Moving on.

Salted. Caramel. Cheesecake. It's vegan. It's raw. It's even more delicious than it sounds. But don't trust me: make it yourself and experience the sensual seduction first hand. This recipe is adapted from one in Amy Lyons' second cookbook, Just Vegan Cakes. All Amy's creations are so luxurious and make transitioning into a more rawsome life - if you wanna - really easy because you feel totally satisfied by the recipes. This cheesecake is so decadent it leaves me wanting for nooothing.

I am feelin v cozy right now. Dante, my kitty, is sleeping next to me while the rain pours outside my window, and I am in bed with my fluffy robe on while I type this. I am gonna have myself a rest day because I have been non-stop occupied lately. Mostly meeting new people, working, biking, gyming, going dancing and to other events. It's ALL GOOD. I love it. But my body and mind needs a wee break. I will do a little bit of work - my email inbox is at like 600 now uugh - but I mainly just wanna chill and recupe. I am going dancing again tonight but this afternoon I plan to simply drink tea, eat a bunch of food and watch Rupaul's Drag Race (my current fave tv show tbh).

[ serves 10-12; inspired by Amy Lyons' recipe in Just Vegan Cakes ]

2/3 cup rolled oats
1/3 cup ground flax seeds
3/4 cup shredded coconut
1/8 teaspoon sea salt
1 cup gooey dates

1 1/2 cups gooey dates
1/4 cup water, or more as needed
Heaping 1/4 cup almond butter
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons melted coconut oil

Cheesecake batter:
2 cups cashews, preferably soaked for 4 hours
1/2 cup melted coconut oil
2/3 cup gooey dates
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup coconut milk or water, or more as needed
2 tablespoons lemon juice

To make the crust: grind the oats, flax, coconut and salt into flour in a blender or food processor. Add the dates and process into a thick dough that holds its shape when pressed between two fingers. Press into the bottom of a lined 6-inch springform cake pan. Leave in the fridge.

To make the caramel: blend everything until smooth and thick and delish. Set aside in a bowl.

To make the cheesecake batter: blend everything until smooth and thick and delish!

Assembly: scoop some caramel onto your crust, then pour over some cheesecake batter. Keep doing this until you've used everything up. Swirl it around with a chopstick and then leave to set in the freezer overnight. I decorated my cake with almonds, frozen berries, chia seeds and baobab drizzle. Enjoy!