Strawberry Chocolate Vegan Cheesecake. This vegan cake is everything but a traditional cheesecake.
Not only because it is dairy, egg and gluten-free, but because its amazing three layers won't leave you indifferent. Starting from the bottom, you'll find a sweet, soft, chocolate cookie crust. The next layer combines the creaminess from the cheese filling with the freshness of the strawberries. Finally, the hard dark chocolate layer, adds to the cake a distinctive flavor, texture, and personality. Strawberry Chocolate Vegan Cheesecake Ingredients Crust 1/2 cup walnuts1/4 cup almonds1/4 cup buckwheat flour1/4 cup raw cacao powder1/4 cup shredded unsweetened coconut4 medjool dates1 teaspoon vanilla extract Filling 2 cups cashews1/2 cup almond milk1 cup coconut milkJuice of 1 lemon2 medjool dates4 tablespoons coconut oil Chocolate 5 tablespoons coconut oil5 tablespoons cacao powder4 tablespoons agave syrup Preparation Blend all the ingredients for the crust. Carlota Cassou is a doctor in medicine, a Health Coach and a Raw Food Chef.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut. Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF)1 cup dates Cheesecake 2 or more bananas1/4 cup melted coconut oil2 cups cashews1 1/2 cups dates1/4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract)Water, as needed1/4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular – it’s up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
Hey! Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo! This decadent Blueberry Cheesecake is raw vegan, gluten-free, and even paleo!
It is made with a chewy date and pecan base that is topped with creamy vegan blueberry cashew cream cheese that tastes just like the real thing. It gets all of its sweetness from the dates, blueberries, and a pinch of stevia making it sugar-free and bursting with fiber and antioxidants. Blueberry Cheesecake is an excellent make-ahead dessert that can be left in the freezer in an air tight container for several months.
It is perfect to have on hand for unexpected company. If you are not planning on entertaining any time soon, you can make it into 12 tarts using a muffin tin. Blueberry Cheesecake –– Raw, Vegan, Gluten-Free, and Paleo! Ingredients For the filling 2 cups raw cashewsJuice of one lemon1/2 tsp stevia6 Tbsp coconut oil1/2 tsp vanilla1 1/2 cups wild blueberries For the base 1/2 cup dates, roughly 51 cup pecans1/2 cup unsweetened shredded coconut1/4 tsp stevia1/4 tsp salt2-4 tsp water *optional Preparation. Dairy Free Paleo Strawberry Cheesecake. Dairy Free Coconut Cheesecake. Method Place the cashew nuts in a bowl, cover with cold water, then set aside to soak for at least 4 hours, or preferably overnight.
Grease a 20cm springform cake tin with margarine, sprinkle in the desiccated coconut, then give the tin a good shake so that it's evenly distributed. Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened. Drain and add to a food processor, then blitz to a rough paste. Add the almonds and hazelnuts, then blitz to a chunky crumb consistency. Give the food processor bowl a quick rinse, then drain and add the cashew nuts along with lemon juice, honey and coconut oil. Carefully pour the cashew mixture on top of the crumb base, smoothing it out evenly. Meanwhile, make the strawberry drizzle. When you're ready to serve, remove the cheesecake from the freezer, then allow to thaw slightly for around 10 minutes. Find more dairy-free recipes Nutritional Information Amount per serving: Calories Carbs Sugar Fat Saturates.