Cherry Chocolate Cheesecake (raw, vegan)

Luscious, creamy, rich and delicious, this cake was my birthday present to myself. I have somewhat taken on the raw dessert queen role in my community and I take great pleasure in creating cakes and raw treats for friends birthdays. The time and money it can take to create one of these desserts is a true labor of love. And because I have taken on that role, I rarely get treated by someone else making me one of these desserts. So for my birthday, I made my own cake, because I prefer raw vegan desserts, and because I love myself 🙂

I do not make these desserts too often anymore but when I do I put all my heart into them and this one reflected that in it’s beautiful flavor combinations.

Don’t let the extensive list of ingredients scare you off, this cheesecake is worth every single bite!!

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Sorry for the poor photograph. This cheesecake came out of the fridge right before serving to a bunch of friends and I didn’t take that time to take a better picture of the whole cake. 

 

 

Ingredients: Makes one 10 inch cake

Crust:

  • 1 cup raw pecans
  • 1/2 cup raw almonds
  • 1/2 cup coconut flakes
  • 1/2 cup oats
  • 6-8 TBS raw cacao powder
  • 1 cup pitted soft dates (medjool are my favorites for this)
  • pinch of salt
  •  2 TBS water

Steps:

  • put all ingredients but water in food processor and blend until well combined but still loose, not formed into a sticky ball
  • while the food processor is running, scant some water until it starts to get a tiny bit sticky. You might not need both TBS. If you used very sticky dates you might not need to do this.
  • press this mixture at the bottom of springform pan that you have lined with wax paper. This will make taking out the cake at the end much easier.

 

Filling:

  • 2 cups raw cashews, soaked for at least 4 hours or 30 minutes on hot water
  • 1 1/2 cups milk (I used cashew milk because I had made some, but any other non dairy milk will work)
  • 2 cups frozen cherries
  • 2 TBS beet powder (optional, I used this to deepen the color)
  • 3/4 cup raw agave or any other liquid sweetener
  • 1 TBS lucuma (optional, I just really like the flavor)
  • 1 cup coconut cream (the thick stuff from the can or if you can, get fresh young coconut meat!)
  • 1/2 cup melted coconut oil
  • 2 TBS soy lecithin

 

Steps:

  • put all ingredients except coconut cream, coconut oil and lecithin in a blender and blend on high until very creamy
  • add the rest and keep blending until well incorporated but do not over blend at this point
  • pour in the pan over the crust
  • put in the freezer for one hour to set then transfer to fridge until ready to eat, about 4 hours. Because I had made it the night before, I put it back in the freezer for 45 minutes before serving. OR make a sauce for the swirls before putting int he freezer.

 

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If you want to add beautiful swirls like I did her is my chocolate sauce recipe. You need to pour this on the cheesecake before putting it in the freezer:

  • 1/2 cup shaved raw cacao butter
  • 1 TBS raw coconut butter
  • 2 TBS coconut oil
  • 1/4 cup raw cacao powder
  • dash of salt
  • 1 TBS agave

Steps:

  • put everything in a double boiler and melt
  • pour in a easy pouring cup
  • drizzle it over the cake and then take a toothpick or knife to create the designs
  • now put it in the freezer  for one hour to set then transfer to the fridge.

Decorate as you wish and share the love!!!

 

 

 

 

Banana Birthday Cake

Banana chocolate chip cake with strawberry cream filling and banana frosting. That is the birthday cake that my 3 year old requested. Once again I was inspired by Love. Love so deep for this little human that I wanted to give him the cake he wanted for his birthday, even though I tried to convince him that a banana cake with chocolate frosting decorated with fresh strawberries would be super delicious. I am so happy I listened to him and went for it. Not only was this cake fun for me to make, it was also pretty delicious. I wouldn’t have been able to create anything better or more perfect for my little man hadn’t it been for his heavy input 🙂

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I didn’t have much time to snap good pictures of the whole cake,  as I finished frosting it minutes before we were heading out the door to go to the park where my sons party was at.

I found the recipe for the cake here and modified it quite a bit to fit my nutritional preferences. I pretty much followed the instructions for the cake as they were written, even though my rebel was really tempted to do it “my way”, and I feel happy with the outcome. I also doubled the recipe as I wanted to create a layer cake. I did not use the frosting recipe given in that recipe and instead created my own vegan, raw one. I then decorated the cake with fresh strawberries and bananas roasted in coconut oil and date sugar.

Ingredients for cake:

  • 3 cups bananas, mashed (about 6 large bananas)
  • 4 tsp lemon juice
  • 6 cups flour (I mixed rice, buckwheat and coconut)
  • 3 tsp baking soda
  • 1/4 tsp salt
  • 1.5 cups coconut oil
  • 2.5 cups maple syrup (or coconut sugar)
  • 1/2 cup coconut sugar
  • 6 large organic eggs
  • 4 tsp vanilla extract
  • 3 cups coconut milk
  • 1 cup chocolate chips, or homemade chocolate chunks for a completely refined sugar free cake

Steps:

  • preheat oven to 275*F
  • mix bananas and lemon juice in a small bowl
  • in a medium bowl, mix flour, baking soda and salt
  • in a large bowl or a stand up mixer, cream the maple syrup, coconut sugar and coconut oil together. I ran out of coconut sugar or I would’ve used only that and not the syrup, which would have allowed for the mixture to actually “cream”.
  • beat in eggs, one at a time
  • add bananas
  • beat in flour mixture and milk, alternatively
  • add in chocolate chunks and combine well
  • pour in two 10 inch round spring form pans
  • bake anywhere from 1 hour to 1.5 hours. Or until a too pick comes out clean. Mine took 1.5 hours.
  • put immediately in the freezer for 45 minutes
  • I kept my cakes on the counter in the pans overnight before putting it together the next day for the party.

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Ingredients for strawberry filling:

  • 3 cups coconut cream from a can
  • 6 dates
  • 4 TBS coconut milk
  • 1 package of freeze dried strawberries, or 1.2 oz. powdered in a blender
  • 1/2 cup coconut butter, melted
  • 1 cup chopped fresh strawberries (added ONLY right before assembling the cake)

Steps:

  • put everything in a large bowl and mix well. You can also do that in a blender
  • pour in a container and set in the fridge for several hours

Ingredients for banana frosting:

  • 1 ripe banana
  • 2 TBS coconut oil
  • 6 dates
  • 2 cups coconut cream from a can

Steps:

  • put everything in blender and blend until smooth
  • pour in a dish and set in fridge for several hours

To assemble the cake, take one cake out of the pan and put in on a plate. Mix in strawberries to the filling and spread a nice thick layer all over the cake.

Gently put the other cake on top and spread frosting evenly all over and around the cake. Decorate as wished.

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IMPORTANT NOTE: Because the filling and frosting are raw and made from coconut oil and cream, they will soften when out of the fridge. Keep in fridge or cooler until ready to serve, and keep in fridge or cooler until ready to eat. It will still taste divine f you leave it out, but the cake might start falling on itself a bit as the star berry filling softens.

Banana Cream Pie with Chocolate Meringue

Need I say more? Creamy, meringue-y, bananas and chocolate. My husband said this was his favorite of all my pies, which says a lot because I have made countless pies over the years!

It was my son’s 1st birthday on the 20th. I almost made another cake that I have been wanting to perfect the recipe, but when thinking about Jolan, and what he really loves, there was no doubt that it needed to involve bananas. So I put my creation hat on and came up with this delicious creamy goodness.

This pie is raw, vegan, refined sugar free, flour free, but definitely not flavor free!! To my knowledge, and under my supervision, my son hasn’t had sugar yet. And barely any dairy. And to celebrate his 1st year on this wonderful planet, I did not want to introduce him to the white addictive substance. I generally choose to celebrate life, with, well life. And that is what raw food is.

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Ingredients for crust:

  • 2 cups raw walnuts
  • 1 cup raw almonds
  • 1 cup dates
  • 1/8 cup coconut oil
  • dash of salt

Steps:

  • put all ingredients in food processor and blend until well combined, but not too much or it will get too sticky and oily. You want it to stick together when pressed down but have the look of clumpy soil when done processing.
  • press in the bottom of pie dish, or a 10inch springform pan.
  • set in the fridge while making the filling

This recipe makes a lot of filling. Too much for just one 9 inch pie. I made a pie AND 6 “cupcakes”.However,  it is perfect for a 10 inch springform pan.

Ingredients for banana filling:

  • 3 cups soaked cashews
  • 3/4 cup young coconut meat
  • 2 large ripe bananas
  • 2 cups almond milk
  • 2tsp vanilla extract
  • 1/3 cup irish moss paste
  • 3/4 cups raw agave
  • 1 TBS soy lecithin
  • 1/2 cup melted coconut oil

Steps:

  • blend 1st 7 ingredients in a high speed blender until smooth
  • add the lecithin and coconut oil and blend until well incorporated
  • pour into pan or pie dish.
  • Set in freezer for a couple hours. If you make it in advance, keep in freezer and pull it out at least an hour before serving. Top with Chocolate meringue before serving and any additional treats. I added caramelized bananas 🙂
  • NOTE: this is too much for just one 9 inch pie dish. I made 1 pie and 6 “cupcakes” with all this filling. It is perfect for a 10 inch springform pan.

Ingredients for chocolate meringue:

  • 1/4 cup young coconut meat
  • 1 cup coconut milk
  • 1/4 cup irish moss paste
  • 1/4 cup soaked cashews
  • 3 TBS agave
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1-2 TBS raw cacao powder
  • dash of salt
  • 1 tsp soy lecithin
  • 1/4 cup coconut oil

Steps:

  • blend first 9 ingredients until creamy
  • add last 2 and blend well
  • store in the fridge until ready to use. Typically let set in the fridge for several hours before using.