Vegan Cheesecake

Hello friends! This 5 ingredient cheesecake and 3 ingredient crust really hit the spot. It is super easy and just super delicious. It’s like it’s not even fall right now. Take your taste buds back to summer with this healthy, raw dessert! 

Recipe:

1 cup coconut milk

1 1/2 cup soaked and drained cashews (soaked overnight)

1/2 cup strawberries

3 tbsp maple syrup

1 tbsp vanilla

1 tbsp pink pitaya powder (optional)

Crust:

2 cup oats 

1 cup pitted dates 

2 tbsp almond milk

Directions:

1. Mix all crust ingredients in blender. Spread in tray. 

2. Mix all cheesecake ingredients in blender. Pour on top of crust. 

3. Put in freezer until frozen. 

 

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Raw Vegan Banana Bread 

There’s just something so appealing about bite size desserts. It’s just so easy to pack and have on the go. It’s also generally easier to make which is a major plus. These raw vegan banana bread balls (that’s a mouthful lol), are super easy to make and super healthy! 

Recipe (makes about 8 balls)

Ingredients:

1 cup coconut flour

8 tbsp almond milk 

1 tbsp pure vanilla extract 

1/2 to 1 full ripe banana mashed (depending how banana-y you want it)

3 tbsp pure maple syrup (more or less depending on how sweet you want it)

You can add in chocolate chips if you’d like. I decided to chop up two dates and sprinkle it in for some natural sweetness. Mmmm! 

Directions: 

1. Mix everything together with your hands. 

2. Roll the dough into balls and eat right away or put in fridge for later. 

3. Enjoy! 

Raw Caramel Brownie Cheesecake Bars

When I made these, I was pleasantly surprised by how they turned out. They remind me of ice cream cake from Dairy Queen! Mmmmm. I was making the recipe up as I went along so here’s to hoping I can remember everything that went into it lol. JK. I remember! Who could forget something that is dairy-free, gluten-free, and refined sugar-free? Not this weirdough!

Bye! 

J.

Recipe 

Ingredients

Crust: 

1 1/2 cup pitted dates
I cup slivered almonds
3 tablespoon maple syrup
2 tablespoon coconut oil
1 teaspoon pure vanilla extract
1 tablespoon cacao powder
Pinch of salt

Cheesecake Filling:

2 cups cashews (soaked over night)
1/3 cup coconut milk (full fat from can)
3/4 cup almond milk
3/4 cup pure maple syrup
1/3 cup pitted dates
1 teaspoon pure vanilla extract
1 teaspoon salt

Brownie swirl:

1/4 cup coconut oil
3 tablespoon cacao powder (more or less depending on how chocolatey you like it)
3 tablespoon maple syrup (more for sweetness)
2 tablespoon almond milk

Directions:

  1. Line your rectangular loaf pan with cling wrap.
  2. Mix all the ingredients for the crust together in a food processor until it becomes a paste.
  3. Put crust mixture onto bottom of the pan evenly. Put in freezer until ready for cheesecake mixture.
  4. In a blender, mix all the caramel cheesecake ingredients together until smooth. Pour into loaf pan on top of crust.
  5. Mix all of the brownie swirl ingredients together until well blended (I used a hand mixer for extra smoothness). Spread an even layer on top of cheesecake mix. Take a butter knife and drag through cake in a swirling motion.
  6. Put in freezer until frozen approximately 3-4 hours.