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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Raw Vegan Snickers Bar

Hi everyone!

This is the most excited I’ve been about writing up a recipe! This raw vegan snickers bar is pretty darn good. If you’re not into Snickers, all you have to do is take out the peanuts, and you’ve got yourself a delicious gooey, caramel chocolate bar. So so good!! The best part is, the ingredients are so simple, you can tweak it to your liking to give it the sweetness you want. 

Ingredients: (used a standard bread pan, made 12 pieces – see below for pan recommendation)

Base layer:

2/3 cups oats

1 1/2 cup cashews

3 tbsp pure maple syrup

1 tbsp coconut oil 

Pinch of salt

Caramel layer:

20 pitted dates

2 tbsp coconut oil

2tbsp almond butter

1 tbsp water

5 tbsp maple syrup

Chocolate layer:

Blend 1 cup raw cacao powder with 3 tbsp water or almond milk. Add 1 tbsp maple syrup for sweetness. Keep adding more as you stir, until it becomes a spreadable consistency. 

Peanuts – optional 

*PAN RECOMMENDATION: I used a rectangular pan which meant I had to end up cutting it. This cracked the chocolate on top and created a huge mess. I would suggest using a muffin tray or a silicone mold for a cleaner appearance. 

Directions:

1.) Mix all the base layer ingredients together in a blender until smooth. Place in pan. Put in freezer until ready for caramel. 

2.) Mix all caramel ingredients together in blender until smooth. Pour on top of base layer. Place chopped peanuts on top. Put in freezer until chocolate is ready.

3.) Mix chocolate ingredients together. Pour on top of peanuts. Please in freezer for about an hour. Serve and enjoy!

Multi Layered Vegan Cheesecake

Hey Everyone! 

What’s better than a one layered cheesecake? A three layed cheesecake of course! This vegan cheesecake came out deliciously! A experimenting can go a long way. The ingredients are simple enough and the best part is, you can tweak the flavours to your liking. Have a fabulous day everyone! 

Recipe (standard size bread pan – yields 12 pieces)

Ingredients:

Strawberry layer:

1/2 cup strawberries

2 cups cashews (soaked overnight) 

1 cup coconut milk

Half lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

Optional: 1 tbsp pink pitaya by www.rawnice.com

Blueberry Layer:

1/2 cup blueberries

2 cups cashews (soaked overnight) 

1 cup coconut milk

Half lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

Blue Spirulina layer:

2 cups cashews (soaked overnight) 

1 cup coconut milk

1 lemon (juiced)

1/4 cup maple syrup 

2 tbsp coconut oil

1 tbsp blue spirulina by www.rawnice.com

Or you can keep this as a lemon layer! 

Crust:

1 cup pecans 

5 pitted dates

1 cup oats 

2 tbsp coconut oil 

2 tbsp maple syrup 

Directions

1.) Blend all the crust ingredients together and spread on bottom of pan. Place in freezer while preparing layers. 

2.) Blend all the ingredients for the strawberry layer together. Pour into pan and place back in freezer. 

3.) Repeat step 3 with all the other layers. Put in freezer for 2 hours or more. Let thaw 10 minutes before serving. 

Enjoy!! 

Raw Pumpkin Spice Bars

The best part about fall? Pumpkin. Spice. Everything. So, here are some raw pumpkin spice bars topped with chocolate! Plus, these are refined sugar-free and dairy-free. 

Recipe: 

1/2 cup oats

1/2 cup chickpea flour 

1/4 cup dates

1/2 cup almond milk

2 tbsp pumpkin spice 

For chocolate layer: 

1/2 cup almond milk 

3 tbsp cacao powder 

2 tsp vegan chocolate

Directions: 

1. Blend first layer ingredients together. Put into baking tray and set aside in fridge.

2. Blend second chocolate layer ingredients. Spread on top of first layer and then set in fridge for 1 hour. 

3. Enjoy! 

Vegan Cookie Dough

Um, yes. That’s correct. Vegan cookie dough. No dairy! All raw and all delicious! I think I’m just super excited that I can have this for breakfast…lunch…and/or dinner. And definitely dessert! Even if you’re not intolerant to dairy or life off a vegan diet, this recipe is a safer bet to actual cookie dough. What could be better?

Recipe

Ingredients:

1/2 cup chickpeas (canned and drained)

1/3 cup garbonzo bean flour or almond flour (or basically any flour) 

1/4 cup pitted dates 

1 tbsp pure vanilla extract 

1 tbsp coconut oil 

3 tbsp maple syrup 

1/3 cup dairy-free chocolate chips

Directions:

Mix all ingredients in a blender or food processor (except chocolate chips).

Mix in the chocolate chips. 

Enjoy!