This cake tastes like a strawberry milkshake. The best part is: it's good for you and really easy to make. Oh, that was two parts.
I been tryin' to include more colour in my diet lately. Don't get me wrong, I have green smoothies and carrot juices, banana blueberry nice cream and baked jewel yams like everyday. But I DO admit I get into routines. I let myself fall into the pattern of ONLY having the things just listed, day in and day out. So I guess a better way of saying "tryin' to include more colour in my diet lately" is: I am trying to get a more colourful VARIETY out of my diet these days. Inspired by Instagram accounts like this one, I realized I'd gotten lazy with trying new fruits and veggies. So off I went to the grocery store yesterday and bagged up a bunch of fresh ingredients I haven't gotten in awhile: papaya, mango, broccoli, purple cabbage and grapefruit. And I got tangelos too, which I had never had before but lemme tell ya: they are deliciously juicy and sweet, very similar to oranges but cooler-looking.
I wasn't sure what title to give this recipe, because it's really awesome and delicious, but how do I get across the gist of it in one name? I can't call it: raw vegan cheesecake with swirls dyed by beet and carrot juice. No one would click that. Well, almost no one. I would click it. That sounds cool to me. But we are getting off track. I will explain the recipe now.
I had a vision of this... probably in a dream or something. I can't remember exactly but I certainly had a clear image of it in my head and felt the desire to make it into a reality. Originally I was imagining much darker pink and orange colours, along with green swirls (from green juice!) but I give up easily when it comes to food and let this cake happen instead. I might go back to that initial idea in a few months, but for now we will all have to deal with this recipe. Call me optimistic but I think we will manage, somehow.
This was made in anticipation for the holidays. The red and white are
festive colours, plus who doesn't want (raw vegan) "cheesecake" at
Christmas? Only the loonies. Watch out for them...
This
cake is not only beautiful, it's delicious. The cashews create a rich,
filling creaminess and when paired with fresh lemon juice, oranges and
sweetened naturally, the result is practically divine. Impress all the
skeptics - and non skeptics alike - with this at your next holiday
dinner. Don't tell 'em it's healthy, raw, vegan and gluten-free until
AFTER they've licked their plates clean and asked for seconds. Trust me -
they will; or else they go in the loonie bin. I'm serious. But not
really. But mostly.
My motto is "do what works for you" so here's a bunch of substitution
options if this recipe doesn't quite fit your diet ideals: if you don't
want or can't eat cashews, you can use fresh young coconut meat
instead; or avocados, or any other nuts. Hemp seeds would even work. If
you don't want nuts in the crust, use oats, seeds or buckwheat groats.
If you can't have coconut oil, use cacao butter. If you don't like
coconut nectar, use a syrup of dates and water. Bam! Anybody can make
this work for them. Hallelujah to the heavens, amiright!?
I'm
pretty much done with calling raw vegan "cheesecake" by that name... I
prefer cream cake now. Although the inspiration comes from cheesecake,
raw vegan cream cakes are just better in every way. They taste better,
they're healthy, they're better for the planet, their ingredients aren't
involved in the abuse of our animal pals... there're no down sides! So
I'm tired of associating them with cheesecake... from now on - my
"cheesecakes" will be cream cakes. It's also less confusing this way.
I'd
like to say a big, warm thank you to all you lovely people who
commented on my last post and emailed me about it. I know this blog is
first and foremost about raw vegan recipes; but it's very therapeutic
for me to let out what's going on inside my head. What becomes equally
important when I share my emotions in a public space is the responses
from you, which do SO MUCH to make me feel better. So many of you can
relate, and that is extremely helpful and relieving to know. I think for
a lot of you, it's good to know that YOU'RE not alone either! It makes
me infinitely glad to realize we're all in this together, and that we
can come together over our personal selves with healthful recipes. I am
blessed. All my love to you. Let's eat cake.
This recipe is being featured on The Vegan Woman as a special birthday present for Sivan. I'm so honoured to be on the site! It's an excellent place for recipes, articles, resources and everything else you'd want to know about the plant-based life. Keep in mind that my adoration may be slightly biased because they voted me first place for best vegan food blog of 2013. Teehee.
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LEMON & FIG CHEESECAKE
[ makes 8-12 servings ]
Crust ingredients: 1 cup pecans 1 cup raisins
Cheesecake ingredients: 2 cups cashews 1/3 cup melted coconut oil 1 cup dried figs Juice of 1 lemon 1/2 cup water, as needed 1/4 cup maple syrup
Topping: Fresh sliced figs
To make the crust: process the pecans into a rough flour in your food processor. Add the raisins and process until everything begins to stick together. Press into the bottom a small spring form pan.
To make the cheesecake: blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy. Scoop onto your crust and spread evenly. Put in the fridge, covered for 1-2 days so the flavours can develop. Garnish with the fresh figs and enjoy with ones you love!
Every part of this is epic. Chocolate cookie crust. Creamy vanilla cashew cheesecake. Strawberries topping it all off. I was going to put this recipe in my COOKBOOK (it is still extremely exciting for me to type that word) but I reached over 15,000 likes on facebook yesterday and thought "Hey, these guys deserve something special for being so freaking amazing, loving and supportive". So here ya go.
It kind of tastes like a giant Oreo, plus strawberries. Eeeexxxccellent. You know what else is excellent? The fact that every single recipe in my upcoming book is going to be just as awesome as this one. I'm not kidding around - I am putting my ALL into this book because I really want it to be a practical tool in the kitchen, as well as a powerful one to impress. Wink wink. Also, I am perfectionist and have to be proud of what I create. There will not be one boring or mediocre recipe in the entire {un}cookbook. That's my promise!
The toppings for this cake are optional but they make it so perdy, don't ya think? I'll be keeping it in the freezer until Saturday, when I'll be hosting a raw vegan dessert party. Yes; that IS the best four word combination possible. As you know, I've been making at least one dessert recipe every day and I figured I can't eat them all - as much as I'd like to - so I may as well share them! Other ways to give away loads of desserts: I'm going to be catering the desserts for a friends party next weekend, and also handing out my extra recipes to the homeless people downtown. Wholesome nutrition for everyone!
vanilla cheesecake with chocolate crust, strawberries, cacao nibs + pistachios
Crust:
1 cup pecans
1 cup dates
2 tablespoon cacao powder
Cheesecake:
1 cup each of cashews, pine nuts, shredded coconut, and dates 1/2 cup water, as needed
Seeds from one vanilla bean (and/or 1 teaspoon vanilla extract)
2 tablespoons each of maple syrup and melted coconut oil
To make the crust: pulse the pecans in your food processor until they become a rough flour. Add the dates and cacao and process until it begins to stick together. Press into the bottom and halfway up the sides of a small spring form pan (mine was about 6 inches) and put in the fridge.
To make the cheesecake: blend all the ingredients until smooth and thick. Pour into your crust and then refrigerate overnight so it can set and the flavours can develop. Two days is even better. Decorate with the toppings and enjoy!
All I've eaten today is blended frozen fruit which ends up being like ice cream, or this recipe. I love my life. This cake is one delicious demon. It is creamy, sweet, fresh, tart and colourful all at once. Actually that has nothing to do with demons so never mind that. Plus it is super easy to make (surprise, surprise) and can be eaten the same day you make it. I'm probably going to eat 3/4 for my dinner tonight.
Cannot. Resist. Fruit.
I ran out of bananas (it felt the freaking raw vegan apocalypse over here) so I used walnuts in the berry layer for creaminess. If you don't want to use that many nuts, because there's also cashews in the vanilla ice cream cake layer, then use another banana or one cup of dates. And another option is to decorate the finished cake with chocolate drizzle. You know my stance on chocolate - you can't go wrong with it.
Random note: I AM SO EXCITED, and not just because of this cake. Because then it wouldn't be random, now would it? I have found an internet location which will provide me with the best songs ever, for free, whenever I want them. I'm set for at least a year. It's Annie Mac's Soundcloud, where she gives you awesome free songs each week. Holy crap I just downloaded like a billion tracks and love every single one. You should do the same, and hopefully react the same. Let me know.
Anyways - back to ice cream cake. I am seriously getting stoked about the increasing amount of sunshine here. The birds are chirping, the grass is growing, I feel the green slowly coming back and I want to run outside and plant seeds everywhere. The sunshine makes me think of growing my strawberries, which makes me want to eat strawberries...
So, here. Strawberries.
blueberry strawberry banana ice cream cake: 10 strawberries for outside, cut in half Vanilla ice cream cake layer: 2 cups cashews 2 bananas 1 cup dates 1/4 cup melted coconut oil Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract) Vegan milk or coconut water, as needed Berry layer: 1 cup frozen blueberries 1 cup frozen strawberries 1 cup fave vegan milk or coconut water, use as needed 1 cup dates, walnuts or another banana To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer. To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it's set. Then cut and serve with other berries! Let it soften a little before eating, because it makes it creamier.
This is my new favourite recipe, and you can probably see why. Chocolate, peanut butter, banana, coconut, vanilla - all in one gooey, decadent cheesecake. Just... YES. I made this for my boyfriend as an apology cake and I'm pretty sure it guarantees I am forgiven. Although I may have just jinxed it... Nawwwww. I'm good. Look at this thing.
Seriously, make this for people who call you mean names for being vegan or eating healthy. They will never mock your diet choices again. It tastes so deliciously dirty. I crammed a piece into my mouth (sans cutlery) while moaning "OH. MY. GOSH." The boyfriend had two slices before it was even dinner time.
A couple side notes: I sprinkled some date pieces, coconut flakes and cacao nibs throughout the layers for extra texture - I recommend doing this. The dates are chewy, the cacao nibs are crunchy, the coconut flakes are... coconut-y goodness. Also, I decorated the top with some chocolates I had made the day before. You can use my raw chocolate recipe here.
vanilla chocolate chunk cheesecake with peanut butter + coconut:
Crust:
1 cup oats (or buckwheat if you want it GF)
1 cup dates
Cheesecake:
2 or more bananas
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates
1/4 cup liquid sweetener, like maple syrup, if desired
Beans from one vanilla pod (or 1 teaspoon vanilla extract)
3 tablespoons raw peanut butter (or you can use regular - it's up to you)
To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge.
To make the cheesecake: blend all ingredients - EXCEPT cacao or carob - until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!
this is delectable! i am so proud of myself because i haven't used chocolate in a recipe for a few times now. this is all fruit, all the time. the colour of chocolate desserts gets boring after a while because it's always brown... ya know? this cake has a vibrant array of colours that are naturally pleasing to your pretty little eyes.
as winter continues to draw nearer, i do the same with my warm clothing and scarves (draw them nearer, that is). the cold weather creates a crisp and refreshing environment that always reminds me to be grateful for what i have been given by the wonderful and mystical forces of our universe. fate is seemingly random, yet also seems absolutely premeditated at times, and i cannot help wondering if our destiny is real or imagined. was i always meant to end up here in this moment; feeling as i do and being what i am?
these are questions that are unanswerable and often this is a cause for frustration, but usually simple awe and appreciation for the mysteries of our reality suffice. returning to my main point: the starkness of winter allows me to contemplate deeper these thoughts and i find myself indebted to my loved ones, my environment, the trees and my own spirit for providing me with such a wonderful life! it's a wonderful life.
we are all such spiritual beings; inherently, essentially, fundamentally and naturally so. we are all-one, connected by the life of the cosmos and the energy of the world. isn't it wonderful we have evolved to this finite point - where loving one another and doing good is beneficial for every one; where watching a sunset is still one of the most gratifying experiences one may have; where we want to teach the best for our children and make a better world for tomorrow?
this season surround yourself with positive energy, creatures of the earth whom you love (and who love you), and many plants. find enlightenment in the small and beautiful moments, and finally peace in knowing you are a finite participant in this infinite galaxy. i see the light in you.
now onto raw vegan cheesecake.
orange & blueberry cheesecake: makes one cake crust: 2 cups raw nuts 1 cup dates or raisins pinch of salt orange cheesecake: 3 cups cashews 3/4 cup fresh orange juice 1/2 cup agave/maple syrup 1/2 cup melted coconut oil juice of one lemon zest of all the oranges you juiced pinch of salt blueberry layer: 2 cups organic blueberries (i used frozen) 1/4 cup of the orange cheesecake mixture to make the crust: process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. press into the bottom of a springform pan and put in the fridge. to make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer. to make the blueberry layer: blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. spread this over your cheesecake and keep in the freezer or fridge overnight. if you can wait a day - this is best after 2 days (and not frozen, of course) enjoy with sliced oranges and blueberries!
you know how much i love cheesecake! i made another one yesterday. it's layers of lemon and lime with coconut. sounds pretty tasty, right? RIGHT.
check out this mix above; it's groovy, sexy and funkalicious. there's three of them and i recommend downloading them all. NOW, back to cheesecake. i really like the flavours of this one, fresh and light but just sweet and dense enough to let you savour it. unfortunately my camera is still missing so i couldn't take the best pictures. you will have to deal with it. bear with me, people.
let it sit in the fridge for at least 3-4 hours, or better still, overnight. it leaves it time to set properly and gain some extra flavour. it was way better today than last night when i gave it to my family for dessert. it was still darn good though. the stripe of green is a cute addition i think, but you don't have to add it if you just wanna eat the cake ASAP... i understand completely.
lemon, lime & coconut cheesecake: serves about 12 crust: 1 cup walnuts 1 cup almonds 1 heaping cup prunes or dates lemon layer: 3 cups cashews 1 cup coconut milk juice of 2 lemons 1 banana (optional) 3 tablespoons maple syrup 1/2 teaspoon salt 3 tablespoons coconut oi lime layer: 1 avocado juice of 2 limes 3 tablespoons maple syrup 1 tablespoon coconut oil 1/8 cup coconut milk (use as little as possible anyway) 1/4 cup coconut flakes for the crust, blend all the ingredients in your food processor until it starts clumping together and you can press it into shapes. press into the bottom of a
springform pan lined with plastic wrap. put in fridge. to make the lemon layer, blend all ingredients together in your blender until creamy smooth. YUM. pour half of it onto your crust - set aside the remaining half - put back in fridge. to make the lime layer, blend all ingredients until smooth in your food processor or blender. pour all of this onto the first layer on the crust, then pour on the remaining lemon layer from earlier. let it sit in the fridge for a few hours (overnight is better). i put coconut flakes on top of mine to add some texture. YEAH, BABY.
This is basically the same recipe I've used before, and it's become hugely popular! This time I made a simple vanilla bean cheesecake. Vanilla is underrated, don't you think? I've always loved it myself but people tend to categorize it as "plain". That's a shame (and a rhyme).
Vanilla Ice is also underrated...
That was joke. But I won't lie here - I have memorized the lyrics to this song. YOU LOVE ME, OKAY.
Ooooooh boy this is just plain freakin' delicious. I love the sour you get from the lemon, just the right amount to pair with the sweetness and richness of the maple syrup and cashews. This time I put coconut chunks in the crust and they added another texture. NOM.
Like I've said, this and the chocolate banana coconut cream pie are my family's two faves. If I were you, I'd trust their judgement. Now - if you're one of those people who are worried about many calories are in a slice of this heavenly creation... STOP IT! Who cares? You're not eating the entire thing, and all that's in it are raw nuts, dates, maple syrup (or agave) and vanilla beans.
I really just don't worry about calories. When you are eating whole plant foods in reasonable amounts - you shouldn't either. What do you think is healthier? A 100 calorie pack of Thinsations, or a 200 calorie Larabar?
I really hope you said the Larabar.
Let's compare the ingredients, shall we?
Thinsations: enriched wheat flour, sugar, glucose-fructose, canola oil with TBHQ and citric acid, cocoa, corn starch, sodium bicarbonate, salt, ammonium bicarbonate, monocalcium phosphate, colour and artificial flavour. - Larabar: nuts, dates... LOL! - Anyway the point I have to share is that "low calorie" is not necessarily synonymous with "healthy". This is a really important fact that I think too many people in North America don't understand or think of. The corporations have drilled into us that as long as it's low calorie - it's guilt-free! Ya know what, aspartame is low calorie and it causes blindness (it also turns into formaldehyde when it enters your blood). For Pete's sake, cement is low calorie. Getting my message? - If you'd like to email me about this, please do. Back to cheescake bliss. -
Vanilla Bean Cheesecake with Almond Crust:makes 1 cheesecake
Crust:
1 cup dates
2 cups raw almonds
Surround the inside of a cake pan with wax paper or plastic wrap. Pulse dates and nuts together in food processor until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Cheesecake:
3 cups raw cashews (preferably soaked for 3 to 4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1/2 teaspoon salt
1 teaspoon vanilla extract
Seeds from 1 vanilla pod
Blend all ingredients, EXCEPT coconut oil, together until smooth and creamy. Add coconut oil and make sure it blends completely. Taste it. Yes. Pour onto crust in cake pan and set in the fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy, or eat it like a wild animal.
I know the flavours are rather summery, and yet it's January. But I thought "what the heck"... I doubt anyone will complain.I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts. It's delightful, truly.
It's wonderful how first you get that taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it!
Who could have imagined a handful of raw, whole foods could create such a beautiful and elegant dish? Well I'm not gonna lie... I could easily imagine it. But that's only because I'm so in love with raw desserts (and food).
Share this delicate and lovely cheesecake with your loved ones; and enjoy the tastes, textures, and simple happiness they all bring.
Lavender & Lemon Cheesecake: makes 1 cheesecake
Crust:
1/2 cup dates
1 1/2 cups nuts (I used soaked walnuts and almonds)
Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
Blend all ingredients together until smooth and creamy. It will taste... glorious. I'm not kidding, angels may start singing. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy.
