Raw Vegan Matcha Cheesecake

Hello Weirdoughs!

I’m back with a recipe of one of my all time favourite desserts. CHEESECAKE. If you follow me on instagram (@theweirdough), you would know that I am on a matcha kick right now. Honestly…it tastes better than coffee, makes you feel better than coffee, IS better for you than coffee, and has the same amount of caffeine as coffee. Once I went matcha, I didn’t turn back. If you’re considering switching over to matcha, here are some tid-bits for you to mull over:

  • matcha is high in antioxidants which can help prevent disease by reducing the oxidation of cells in the human body that can result in cellular damage
  • EGCG (epigallocatechin gallate) is one of the most important and unique antioxidants found in green tea
  • EGCG can provide many benefits, including helping to reduce inflammation in the body
  • matcha is rich in amino acid L-theanine which naturally has a calming effect by helping to release GABA (Gamma-aminobutyric acid) in the brain

This past week, I’ve had the pleasure of trying out the Ceremonial Grade and the Everyday Grade organic matcha from Soar Organics. Before trying out their matcha, I thought all matcha was created equal. Call me a matcha snob, but after having the good stuff, it’s hard to have anything else. Processed with VSCO with c5 preset

Soar Organics was founded in early 2017 by co-founders Megan & Chris. What makes their matcha so special is the quality. I was impressed to hear that they get their matcha sourced directly from Japan. Their matcha is certified organic by COR (Canada Organic Regime) and JAS (Japanese Agricultural Standard). Needless to say, I was super stoked to drink it and use it in my baking!

Now that the weather is getting warmer, I’ve been leaning towards iced matcha lattes, or matcha frappuccinos. They are super easy to make, and taste amazing! It’s literally almond milk, ice, and matcha blended up. For a sweetener, I like to use maple syrup. So. GOOD.

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Onto the star of the show! The Raw Vegan Matcha Cheesecake. Yum! The real reason I know this recipe is delightful isn’t because I think it is, but because my non-vegan fiance thinks it is. It’s a true compliment when I see him sneaking pieces of it more than me.

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Recipe

Makes: 8 | Time: 20 minutes prep time + freeze overnight or until frozen

Ingredients:

Base:
1 cup of pitted dates (soaked 10 minutes)
1 cup of ground almonds or almond flour
3 tbsp maple syrup

Filling: 
1 cup raw cashews (soaked overnight)
1 can coconut milk (400ML)
1/4 cup and 2 tbsp maple syrup
3 tbsp coconut oil
Juice of 1 lemon
2 tbsp matcha powder (everyday grade by Soar Organics)
Pinch of salt

Directions: 

Base:

  1. mix all the ingredients together in a blender. Pat down at the bottom of a muffin tray.

Filling:

  1. mix all the ingredients together and pour into the muffin trays.
  2. place in freezer until slightly or freeze overnight.
  3. let thaw for about 10 minutes before eating. For a creamier texture, let thaw longer.

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3 Ingredient Vegan Fudge

Hey everyone!

Sooooo this will be the shortest post ever because it is the easiest recipe ever. Get ready for this 3 ingredient white chocolate almond vegan fudge!

You will need:

A bar of vegan white chocolate

1 cup almond butter

1/2 cup coconut oil

Do this:

1. Melt all ingredients in a bowl over simmering pot of water.

2. Pour into muffin cups and freeze for 2 hours or overnight.

3. Let thaw for 15 minutes before enjoying!

Vegan Lemon Squares 

If you like citrus and tarte desserts, these are a must try! Even if you’re not vegan! You will be thanking yourself.

Recipe

Ingredients:

Base:

1/2 cup vegan butter
1 cup almond flour

1/4 cup maple syrup

1 tbsp lemon juice

Custard:

Juice of 3 lemons

1/4 cup maple syrup
3/4 cup flour

3/4 cup coconut milk

1/4 cup apple cider vinegar

1/4 cup coconut palm sugar

Pinch salt

1 tsp vanilla extract

1 tsp baking powder

Pinch of tumeric powder for colour

Directions:

1. Mix all base ingredients until well blended. Plwce on bottom on greased pan.  I bake at 350F for 20 mins.

2. Mix remainder of ingredients. Stir in pot on low heat until ready to transfer into pan.

3. When base is done, pour custard mix into the pan and bake for 15-20 mins.

4. Allow to fully cool before cutting.

*To make grapefruit version, sub lemon juice for juice of 1 grape fruit.

* I added blue spirulina powder to the grape fruit one to make blue

Vegan Candy Cane Oatmeal Cookies

You have to have something with candy canes in it! ’tis the season! 

Recipe:

1 cup oatmeal 

1 cup chickpeas

1/4 cup maple syrup

1/4 cup almond milk

8 dates

1 tbsp almond butter

2 tbsp oil of choice

Pinch of salt

1 tsp baking powder

Crushed up candy canes 

Directions:

1. Preheat oven to 350F

2.Mix all ingredients together in blender or mixer except for the candy canes. 

3. Roll into desired shapes on lined baking sheet. Bake for 12-15 mins. 

4. Top the cookies with crushed candy canes. 

Allow to fully cool and enjoy! 

Vegan Tiramisu

My first time making vegan Tiramisu or any tiramisu for that matter happened today. Let me tell ya, it was a glorious day. I love that I got the creamy texture and soft lady fingers from this combo of ingredients! 

Recipe (yields 2 small jars) 

Lady fingers

1 cup whole wheat flour

2/3 cup coconut flour

1 tsp baking powder

Pinch salt

6 Tbsp vegan butter

4 tbsp maple syrup

1/2 cup almond milk 

1/4 cup coffee

Creamy Vanilla layer:

2 cup cashews (soaked overnight)

6 tbsp maple syrup

2 tbsp almond butter

1 tbsp vanilla

4 tbsp almond milk 

pinch of salt

Creamy chocolate layer:

1/2 avocado

5 pitted dates

2 tbsp cacao powder or raw cacao nibs

5 tbsp maple syrup 

5 tbsp almond milk

Pinch of salt 

Directions 

1. Preheat oven to 350F. 

2. Mix all lady fingers ingredients with a whisk or mixer. 

3. Place in square baking pan. Bake for 15 mins. When cool, pour coffee over lady fingers. 

4. Mix all creamy vanilla ingredients together and set aside. 

5. Mix all creamy chocolate ingredients together and set aside. 

6. Put all layers in a jar to your liking. Enjoy! 

Vegan Chocolate Chip Cookies

If you’re looking for a soft, delicious, melt in your mouth kind of cookie, you’ve come to the right recipe. I couldn’t believe how good these turned out! Even if you hate cookies, please try these. They will make you a believer. 

Recipe

Ingredients

1/2 cup vegan butter

1 and 1/4 cup coconut palm sugar

2 tsp vanilla extract

1 tsp salt

1/4 cup almond milk

1/4 cup olive oil 

1 tsp baking powder

2 1/4 cup flour 

Directions: (preheat oven to 350F) 

Yields 12 cookies. 

1. With a mixer, mix the solid butter, sugar, and almond milk together until you get a creamy consistency. 

2. Add in remaining ingredients. 

3. Roll into size and shape and place onto parchment paper on baking tray. 

4. Bake for 15 mins. 

5. Allow to cool before placing on cooling rack.