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!!
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
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
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.
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
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.
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
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.
I just really love chai flavors. It’s probably one of the reasons why Indian cuisine is one of my favorites. And you know what I love more than chai? Chocolate!!!! Combining the two was really a no brainer. So here you are friends, my latest chocolate creation, just in time for Valentines Day. Because if you love yourself or someone else, you surely want whats best, and what is better than home made refined sugar free chocolate? I rarely turn down chocolate, even the higher quality store bought one with sugar in it, but if given the choice, I will always go for a home made nutritionally beneficial option.
These little chocolates are so easy to make. I used silicone cupcake molds, but you could use actual chocolate molds, or even an ice cube tray. Just don’t fill that one up to the top unless you want a really thick chocolate!
If chai isn’t your thing, you can always play around with the flavors! Creativity is welcome here 🙂
100 g. of cacao butter
1/8 cup coconut butter
1/2 cup cacao powder
1/2 tsp cinnamon powder
1/4 tsp clove powder
1/4 tsp cardamom powder
1/4 tsp coriander powder
1 tsp orange zest
dash of himalayan sea salt
2 TBS agave
2-3 TSBP thinly chopped candied ginger (optional, for a pure refined sugar free option) I have made these chocolates with freshly grated ginger and that was tasty also!
put all ingredients except ginger in a double boiler, or a bowl over a hot pot of water
whisk together until all melted and well combined
pour in molds, add a few pieces of ginger per mold, and freeze until hard
depending on size of molds they can be done in a little as 30 minutes!!!
keep in fridge or freezer until ready to eat
For some of my other Valentines Inspired recipes click here:
Another persimmon pudding? Yes. I am shamelessly posting another persimmon pudding recipe. Mostly because I just made this today, faster than it took my boys to destroy the living room. That’s how quick this recipe is! And also because I love persimmons and my husbands client just gave us a huge bag of the Hachiya kind, which are the ones that need to be super ripe before eating, which means the best way to eat them in my opinion is prepared, not just as is, as they are so messy when they are ripe enough.
This isn’t even a recipe. It’s really just an inspiration for you guys 🙂
4 really ripe persimmons
1/4 cup liquid (I used coconut milk)
1 chunk of fresh ginger (optional, but with people getting sick everywhere I throw ginger in everywhere I can to boost our immune systems!)
wash and stem the persimmons
add everything to a blender
blend on high, serve and enjoy!
I enjoyed mine over some warm buckwheat porridge with a bunch of spices added to it (cardamom, cinnamon and fresh grated ginger). Had a cup of chai tea with it, the perfect warming rainy day fall breakfast 🙂
Thick, creamy, silky, rich and unctuous, this little pudding got our tastebuds dancing!! I made this for our in house date night treat. When we feel like it’s been too long since we’ve gone on a date, we satisfy our need for connection with a little in house intentional time. It always includes a home made treat 🙂
It’s persimmon central at my house. I just can’t seem to ever buy enough at the farmers market, and just like bananas, when they start becoming too ripe to eat as is, there are so many fun recipes to create with them!!
This pudding was so easy and quick to make. A few ingredients, a blast of the blender and some spoonfuls later you are on your way to gastronomy heaven. And then, to really bring this dessert over the top, I added a square of some divinely tasty and healing chocolate. A Purified Life makes beautiful artisanal chocolates infused with healing and medicinal mushrooms. If you need an extra reason to eat chocolate other than the fact that it’s amazing, has numerous health benefits and lots of nutrients (antioxidants, calcium, magnesium, to name a few), eat A Purified Life’s chocolates, because she brings it over the top with her masterfully blended ingredients in order to provide us with the most satisfying cacao experience while healing our bodies at the same time.
Delicious caramel free of refined sugars, butter and health concerning ingredients? Ummm yes please! Creamy and sweet, with a hint of saltiness paired with the subtle chai tea flavors make this caramel sauce a winner in my sweet indulgences lately. Not only that, but it is (almost) raw, vegan and super quick to make!
I’ve had this caramel in some almond milk for a sweet drink, on top of homemade ice cream, with strawberries dipped in it, but mostly just out of the jar with a spoon.
This sauce was an accident. I had set out to make some chocolate creation. After putting the dates, mesquite and coconut oil in the blender, I realized that I was out of cacao powder (gasp!!!) How did I let that happen?? AND I was out of almond milk. I was sipping on some chai while I was making this, so I figured I would use that to get the blender going. After tasting it I quickly recovered form my chocolateless upset. It was delicious. Salt came to mind very quickly and in a matter of seconds the blender was going again to create this beautiful concoction that I have made a few times already.
While I am proud of my creation, I must admit, it’s hard to screw up when using such wholesome and delicious ingredients.
1/4 cup Coconut oil
10 soft Medjool Dates (approx 1 cup)
1 tsp mesquite
1/4 tsp salt (more or less to taste)
1/4 cup chai tea (more or less depending on the consistency you like)
boil some water and pour over chai tea, let steep for 5 minutes and strain
add all ingredients to blender and blend on high until a nice and smooth texture is acheived
store in an airtight container int he fridge for at leaf a week (maybe more?)
Note: Depending on the ingredients and how things got mixed, the caramel may or may not harden while in the fridge. The first time I made it it got hard in the fridge but quickly soften when put in some warm water. The second time it kept it’s creamy texture but I needed to put it in some walt water to be able to pour it over ice cream. No matter the texture though, it will become liquid again when warm and it will always taste delicious 🙂
This pudding is light, sweet and simple. Just a few ingredients away from a nice treat. I just scored a huge box a deliciously fresh figs so I topped this pudding off with them and it was a perfect edition, but I think any fruit will do 🙂
put the milk and dates in a blender and blend on high until well incorporated
add chia seeds and lemon zest and blend on low just enough to mix the chia seeds but not too much as to break them down, you can also do this by hand
IMPORTANT: let sit for a few minutes and blend on low for a couple seconds, do this a few times. You’ll start seeing the chia seeds floating around in the milk and staying there, that’s what you want. If you skip this step you will end up with a pile of chia seeds at the bottom of your dish and the milk on top.
pour in desired cups or bowls and put in fridge to set for at least 2 hours, or overnight is great too
top it off with fruit and chocolate sauce if desired
The gentle nuttiness of the pistachio paired with the sweet tartness of the cherries are a perfect combination to the deep richness of the chocolate. The olive oil is a nice touch to add healthy fats without changing too much the previous flavors. While I generally use coconut oil in my grawnolas I wanted to switch it up as I truly do love the taste of a nice olive oil. And for this kind of recipe I really believe one should use high quality organic olive oil. This is my first time making this granola and I can say with confidence that it won’t be the last! Since all of these ingredients are not necessarily seasonal like my butternut granola or my orange cranberry one, I can make and enjoy this granola all year round! This is taking a high spot in my top favorites 🙂 Ingredients:
Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.
I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.
The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!
Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.
3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
1 cup oats
1 cup coconut slices
3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
1/4 cup + 2TBS coconut oil, melted
1/2 cup coconut sugar
1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
mix everything in a large bowl
lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….
No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.
Crunchier than my other rawcoroons, these peanut butter bliss balls hit home with the kids (and the adults too!!) The combination of honey and peanut butter really puts these rawcoroons in my top 3 flavors at the moment. These little balls are such a great thing to have around the house as they are packed with nutrients, healthy fats and carbs, to keep my kids full and satisfied when we are on the go. The perfect snack that packs easily or the quick breakfast when there is no time to be in the kitchen, or really just an awesome cookie when the craving hits.
I had made a peanut butter raw cookie like this before but this time I switched up the recipe because of what I had on hand, and they came out much tastier than I expected them to.
And I tested a few in the oven in order to relay good information to those of you who don’t have a dehydrator, and I am happy to say that the oven version was equally as delicious. While I am a huge advocate of raw as much as I can in order to preserve nutrients in the foods I consume, I understand it is not convenient for everyone, and eating a homemade baked cookie made with these ingredients is better than not eating a cookie at all. There, I said it. Eat a cookie. It makes life tasty.
1 cup almond meal or flour or finely ground raw almonds (For this particular recipe I used almond pulp left over from making milk, that I had then dehydrated to make flour)
1 cup oats, ground to a flour (I used my blender but a coffee grinder works too)
2 cups shredded coconut, ground finely but not to a flour consistency
1/2 cup natural peanut butter
1/4 cup coconut oil, melted
1/2 cup raw honey
1/8 cup water
combine everything in a large bowl and mix well
taste and make sure it is to your liking, add more honey or pb if the need be 🙂
scoop out into balls (I use an ice cream scooper)
put on a dehydrator mesh screen
dehydrate at 105*F for about 8 hours. Check them at 6 hours and see if the consistency is to your liking. The longer you leave them, the drier they get.
If using an oven:
preheat your oven to 200*F and bake them for 1.5 to 2 hours. Check them to make sure they are to your liking. If you don’t care in preserving too much of the nutrients, go ahead and bake them at a regular cookie temperature for much less time. I am sure it will work too, I just haven’t tried that yet.
Store in an airtight container for several days. In all honesty, I have no idea how long these last as they were gone in under 48 hours.
Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!
2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
1/2 cup freeze dried raspberry powder, ground in the blender
2 TBS lucuma powder
1/4 cup + 2 TBS coconut sugar
1/2 cup water
1/4 cup melted coconut oil
mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
scoop in ball shape and put on a dehydrator tray, on the mesh screen
dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
will save for at least a week on the shelf, even longer in the fridge