For little girls….a healthy, dairy-free, and gluten-free pie!
- 1 to 2 cups of Dates
- 2 cups od dried Mulberries
- A dash of vanilla extract
Put all ingredients in a food processor. Put the mix at the base of the cake recipient.
First layer: raspberry layer
- 1 cup of raspberries
- 3 to 4 frozen bananas
Blend ingredients and pour over the crust. Add a layer of fresh raspberries on top.
Second layer: cream layer
- 2 cups of coconut water
- 1 cup of cashews
- a tbsp of cinnamon
- 1/2 banana
- a dash of vanilla extract
Blend all ingredients and put it on top of the raspberry layer.
- 2 cups of fresh raspberries
- 10 pitted dates
Blend ingredients and put on top of the cream layer. Decorate it with fresh raspberries on top. Put this on the freezer for about 4 to 6 hours until it is firm.
Raw Vegan Cheese Cake
- 2 ¼ C. granola or soaked and dehydrated nuts of choice
- 1-3 Tbsp. Cold-Pressed Coconut Oil (just enough for crust to stick together)
- ¼ tsp. Himalayan salt or Transformational salt
- Optional: 2 tsp. cinnamon
In a food processor, pulse all crust ingredients together until crumbly. Press into bottom of springform pan and put in fridge while you make the cake filling.
- 3 ½ C. of Raw Cashews
- 1 C. filtered water
- 1 C. Cold-Pressed Coconut Oil
- ½ C. Smart Sweet (available online)
- 16 Drops Vanilla Stevia
- Pinch of Himalayan Salt or Transformational salt
In a food processor combine all cake filling ingredients and process until smooth. Pour cake filling into crust and refrigerate for 6-8 hours or until set. Decorate with fresh berries (phase 1.5 option).
For lower Fat Filling:
- 1 C. Agar Agar Paste
- 2 1/2 C. Raw Cashews, if not available then use peeled almonds
Following the rest of the ingredient and preparation instructions as outlined above
- ⅓ Cup Lime Juice
- 1 Cup Carob Powder (phase 1.5)
- 1 Tablespoon Pumpkin Spice
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Cardamom
- ¼ Cup Ginger Juice
- Mock Coffee, Tea, or Coffee
How to Prepare Agar Agar Paste
- 8 cups water
- ½ cups Agar Agar Flakes
Place agar agar flakes in cold water and whisk. Pour in a saucepan and bring to a boil while stirring for 4-6 minutes or until flakes are dissolved. Let agar agar gel cool, then refrigerate. It should be solidified like a thick gelatin. Store in refrigerator and use as a thickener for desserts and salad dressings.
- 20 dates / 170 g / 6 oz pitted and soaked in boiling water
- a few pinches of fine salt
- heaped 1 cup / 140 g almonds
- 1½ tbsp raw cacao powder(optional)
- 1 cup / 150 g raw cashews (soaked overnight)
- 600 g / 21 oz RIPE strawberries, de-stemmed (weigh after de-stemming)
- 5-6 tbsp / 75-90 ml maple syrup, adjust to taste
- 7½ level tsp agar agar flakes*
- ½ cup coconut cream, chilled (from a tin)
- ½ cup reduced aquafaba*
- chocolate shavings
- fresh strawberries
- Line the bottom of your spring form tin (mine was 16 cm / 6 ” across and 6.5 cm / 2.5 ” tall) with a circle of baking paper and cut out a long rectangle to line the sides with.
- Grind your almonds in a food processor until you get a coarse crumb. Take them out of the food processor and set aside.
- Drain your dates and chop them roughly. Put into a food processor and process into a paste. Add cacao powder and a bit of salt to taste and process some more.
- In a bowl, mix date paste with enough ground almonds to obtain a dough that isn’t too sticky yet still holds together well. I prefer doing it by hand to get a feel for exactly how many almonds I should be adding.
- Line the sides of the baking tin and then mould the base mixture to the bottom of your spring form tin. Press the mixture down well with your fingers so that there are no gaps / air-bubbles. Put a bit if baking paper on top of the base and weigh it down with something heavy (I used a round container of similar size, filled with sugar). Put into the fridge while you make your cheesecake mixture.
- Just before you are ready to start blending the cheesecake, put agar flakes, ½ cup of reduced aquafaba (or water if you don’t want to use aquafaba) and ½ cup of coconut cream into a small pot. Let the mixture come to the boil and simmer on low-medium heat, stirring frequently, until flakes almost dissolve and the mixture thickens (about 15 mins). From that point onwards, you’ll need to work fast as agar sets as soon as it cools down.
- Chuck maple syrup, de-stemmed strawberries and cashews (in this order) into the blender. Blend until smooth. Once smooth add activated agar mixture into a blender. Blend, scraping the sides of the blender from time to time if needed. Adjust the sweetness to taste. Blend until completely smooth.
- As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture on top of the set base. Make sure you do it very quickly to get a smooth finish as, like I mentioned before, agar sets very quickly. Gently hit the filled spring form tin against your work surface a few times to get rid of air pockets/bubbles.
- You don’t need to put this cheesecake into the freezer as it will set beautifully at room temperature or in the fridge. Once set, decorate at will.
- 3 C. mixed nuts (dehydrated) crumbled
- 3 C. mixed nuts (dehydrated) made into a butter
- 2 C. cacao Paste or powder
- 2 Tbsp. chlorella
- 2 Tbsp. vanilla
- 2 full droppers of Vanilla Stevia
- ½ C. Smart Sweet (can be ordered online)
- ¼ C. coconut oil
Mix everything and place at bottom of a spring form pan.
- 2 C. cashews
- 1 C. coconut flour
- 2 Tbsp. cinnamon
- ½ to 3/4 C. nut milk
- 2 full droppers of Vanilla Stevia, C. zucchini, chopped
- ¼ cup Coconut Oil
Mix everything together into a paste and place on top of the soft, first layer. Sprinkle with cacao.