Tag: vegan cheesecake

Raw Chocolate Cheesecake

I feel like I’m writing a similar post to one I wrote about this time last year. It goes along the lines of, I’m in training for the marathon…I’m knackered…work is busy….life is hectic…time is flying by. And there doesn’t seem to be any sign of the craziness letting up soon. I’ve taken the week off work to try and gain a little perspective. I’ve been resting, enjoying dog walks, catching up with friends, shopping, having my hair cut – you know fun things.

Training means I spend A LOT of the time eating and A LOT of the time tired. I try to make sure that I’m eating the right sort of foods that will ensure my body can endure what I’m putting it through (oh god why am I putting it through this again?!). You know, the usual stuff, slow releasing carbs (pasta party anyone?), and refuelling on protein (usually homemade beans on toast). After my long weekend run I’m literally hunting the cupboards to see what I can find. And I can’t wait to make another batch of these tasty treats that will get me through the post running slump.

These little beauties are made using avocado. If you’re like me and absolutely love them, it may feel a waste of a good avocado to make it into something completely different (even if it is chocolate based) after all there does seem to be too many occasions where I’ve opened one up to be greeted by gross brown inedible flesh (mega first world problems). Why not hold back you bad avocados for this recipe?! Problem solved.

Raw Cheesecake

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake
Makes 5 mini cheesecakes 

125g Almonds
100g Medjool dates (or soak dried dates)
40g Coconut oil (melted)

3 small Avocados
2-3 tbsp Raw cacao powder 
1 tbsp Coconut oil (melted)
2 tbsp Agave syrup (or maple syrup)
1 tsp vanilla extract

Optional for decoration:
1 tbsp toasted Hazelnuts (chopped)
1 tbsp cacao nibs

  • In a food processor blitz the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
  • Spoon the mixture into mini tart cases or ramekin dishes and refrigerate whilst you make the chocolate mixture.
  • Wash up your food processor (unless you have two)
  • Scoop out the avocados and blend until creamy.
  • Add the cacao powder, coconut oil and agave syrup and blend until smooth and thoroughly combined.
  • Remove the almond bases from the fridge and evenly distribute your avocado chocolate mixture. Place in the fridge to set the filling.

These are definitely ones to try.
Enjoy!

Veronica x

Vegan Rhubarb & Ginger Cheesecake

Tis the season for rhubarb. Yes, rhubarb is starting to sprout it’s beautiful pink stalks from the ground and we can now enjoy, what I believe, is one of our most underestimated fruits. Let’s celebrate all things rhubarb!

It’s only in recent years that I have come to appreciate this delicious fruit, it was one of those things that I turned my nose up at all my childhood and avoided at all costs. That is until I actually tried it.

We had to move our rhubarb plant when we got our chickens, it now resides in our front garden and has taken a couple of years to reestablish itself, but this year it looks like we may have a bumper crop. I love the sharpness of rhubarb, and the contrast it brings to a sweet dessert.

I don’t know if you’ve seen Amy’s delicious Elderflower cheesecake? I didn’t get a chance to taste her creation, but I have adapted it and it is easily versatile to whatever works seasonally. So here is my rhubarb version and what goes perfectly with rhubarb? Ginger – obvs!

Rhubarb-&-Ginger-Cheesecake

Rhubarb-Vegan-Cheesecake

Rhubarb-Ginger-Cheesecake

Rhubarb & Ginger Cheesecake

For the crust:
50g almonds (soaked for 30 mins)
150g hazelnuts
150g dates
2 tspn ground ginger

For the filling:
350g cashews (soaked overnight, or for at least 4 hours)
85 ml coconut oil
2 tbsp maple syrup
1 tspn vanilla extract
Juice of half a lemon

For the topping:
5 stalks of rhubarb
A thumb sized piece of ginger (grated)
2 tbsp xylitol
3 tbsp water

  • Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
  • Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
  • Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and ginger. The mixture should start to come together in firm, sticky clumps.
  • Press the base mixture firmly down into a non-stick 20cm springform cake tin.
  • Set in the fridge whilst you prepare the topping.
  • Melt the coconut oil in a pan. Rinse the cashews and put in a high-speed blender along with the coconut oil and remaining ingredients and blend until smooth.
  • Spoon the mixture onto the base and spread out evenly.
  • Set in the fridge for a few hours or overnight.
  • Gently release the springform pan and ease the cheesecake away from the base.
  • Rinse the rhubarb stalks and chop into pieces, add to a pan along with the xylitol, water and grated ginger. Cook on a medium heat for 15-20 minutes until very soft. Stir thoroughly and leave to cool. Once cooled spread evenly over the cheesecake.

Enjoy!

Veronica x

Elderflower Cheesecake (Vegan Sambocade)

I was already having a great day. The sun was shining, the sky was a deep shade of blue. It was one of those late spring days that gives us a hint of summer and everyone in London transforms into a radiant smiling being.

I went out to stroll around the park that backs onto my flat, to soak up the sunshine on my lunch break. Breathing in those late spring-time scents, the smell drifted over me like pure happiness. Elderflowers.

One thought went through my mind. In the midst of the incessant hustle and bustle of East London, I can’t believe I have this amazing Elder tree practically on my doorstep! Then a second. What shall I make first?

elderflowers

I knew I was by no means the first person to want to infuse the quintessential smell of English summer into their food. But, I wanted to capture that unmistakable fragrant flavour without using refined sugar and fats.

Cue the Medieval recipe, Sambocade, a cream cheese tart and 21st century healthy, vegan know-how.

I turned to my favourite vegan, raw foods recipe guru, Emily von Euw (This Rawsome Vegan Life) for healthy, vegan cheesecake inspiration and used her Lavender & Lemon Cheesecake as a basis for my Vegan Samocade.

First things first, the recipe calls for dried elderflowers. So get yourself outside, follow your nose and forage for elderflowers. The best time to pick them is in the heat of the day and remember that the pollen holds the flavour so gather flower heads with the most pollen on them and don’t wash them. I always avoid foraging from roadsides, so try a local park or common for elderflowers sans pollution.

dried elderflowers

Dried Elderflowers

  • Tie the stems of around 5 flower heads tightly together .
  • Hang the flower heads upside down within a paper bag in a warm dry place for a few days.

samocade

elderflower recipe

cheesecake made with elderflower

Elderflower Cheesecake (Vegan Sambocade)

If waiting for your Elderflowers to dry wasn’t enough, you also need to soak the cashews and almonds for this recipe. Soak them in water for least at 4 hours, I tend to soak them overnight, ready to use the next day. It is worth the effort though, this cheesecake is delicious!

The base:
150g hazelnuts
50g almonds, soaked
150g dates (if not using medjool, soak for around 30mins to soften)
Pinch of himalayan salt

The topping:
350g raw cashews, soaked
150ml coconut oil, melted
Juice of 1 lemon
2tbsp dried elderflower
2tbsp rose water
2tbsp pure maple syrup
Pinch of himalayan salt

  • Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
  • Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
  • Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and salt. The mixture should start to come together in firm, sticky clumps.
  • Press the base mixture firmly down into a non-stick 20cm springform cake tin (preferably a PFOA, PTFE and BPA chemical free non-stick pan).
  • Set in the fridge whilst you prepare the topping.
  • Rinse the cashews and put in a high-speed blender along with the remaining ingredients and blend until smooth.
  • Spoon the mixture onto the base and spread out evenly.
  • Set in the fridge for a few hours or overnight.
  • Gently release the springform pan and ease the cheesecake away from the base.
  • Carefully place the cheesecake onto your prettiest vintage plate, garnish with more freshly picked elderflowers, invite your friends over and serve.

Amy x

FYI: The botanical name for the Elder tree is Sambucus Nigra.