Raw blueberry swirl cheesecake

Post by Megan Stulberg

Another (delicious) raw cheesecake recipe from Vegan Girlfriend? Shocker! If it ain’t broke, don’t fix it.

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Ingredients…

  • 1 lemon, juiced
  • 2 cups raw cashews, soaked overnight
  • 1 cup medjool dates, pitted and soaked 1 hour
  • 1 cup raw walnuts, soaked 1 hour
  • 1 cup frozen blueberries
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup organic coconut oil
  • 1/4 cup 100% maple syrup
  • Dash of almond milk, as desired
  • Water, as needed
  1. Make crust by using food processor to chop walnuts and dates until thoroughly combined.
  2. Press mixture evenly (and tightly packed) into deep cake pan lined with plastic wrap. Set aside in freezer.
  3. Combine cashews, lemon juice, coconut, oil, syrup and almond milk in food processor until creamy in consistency. Pour 3/4 of mixture on top of crust and leave 1/4 in food processor. Set pan back in freezer for 30 minutes.
  4. Add blueberries and water to food processor. Continue blending until a thick liquid is formed.
  5. Pour blueberry garnish directly onto cheesecake. Use chopstick or fork to shift mixture to create a swirl pattern.
  6. Leave in freezer overnight to set. Place in refrigerator at least 3 hours before serving to thaw.

Serve chilled. Makes 1 cheesecake (approximately 6-8 slices).

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Raw Chocolate Raspberry Mousse Cake

Post By: Alexandra Courts  

Chocolate and fruit go together like peanut butter and jam! I’m not sure why, but that flavour combination will always have a special place in my heart.   

Required materials:

  • 1 standard loaf/bread pan

Ingredients:

For the crust…

  • 2 cups dates, pitted and soaked 1 hour
  • 1 cup raw walnuts
  • 1/2 cup raw cacao powder

For the chocolate mousse…

  • 1 1/2 cups raw cashews, soaked overnight (if possible, or at least 2 hours)
  • 3/4 cup light coconut milk
  • 1/2 cup raw cacao powder
  • 1/2 cup raw blue agave or 100% maple syrup
  • 1/4 cup dates, pitted and soaked 1 hour

For the chocolate-covered raspberries…

  • 1/4 cup frozen raspberries
  • 1/4 cup melted coconut oil
  • 4 tbsp raw blue agave or 100% maple syrup
  • 2 tbsp raw cacao powder

Optional…

  • Shredded coconut, for garnish

Directions…

  1. Blend all “crust” ingredients together until thoroughly combined. Press mixture into loaf pan lined with wide strips of parchment paper. Ensure this layer is thick, tightly packed and evenly spread.
  2. Blend the “mousse” ingredients until smooth and creamy. Pour mixture into pan on top of crust layer. Level the mousse with the back of a spoon.
  3. Place pan in freezer to set for at least 1 hour.
  4. Start preparing the chocolate sauce to dip raspberries in by melting coconut oil  (if not already liquid at room temperature), then whisking together with agave and cacao powder.
  5. Allow the chocolate to cool and thicken for 5-10 minutes.
  6. Dip each raspberry in chocolate sauce, place on a sheet of parchment paper, then place in freezer to cool for about 5 minutes.
  7. Place frozen chocolate-dipped raspberries on cake and garnish with shredded coconut if desired.
  8. Let mousse cake set in freezer for 2 hours, then thaw at least 1 hour at room temperature before slicing and serving.

Enjoy! Makes approximately 8 slices.

Raw Pasta Bolognese (with walnut meat, pine nut parmesan, basil pesto)

By Megan Stulberg

(Posted in advance on our Instagram here)

I grew up eating wheat pasta 2-3 nights each week, on average. My mum would regularly whip up spaghetti with ground beef, tomato sauce and mozzerella cheese…and a loaf of buttery garlic bread, of course. I haven’t had it in years but remember it vividly. When I think of comfort food, that is what instantly comes to mind.

Here’s a similar (but clean!) pasta alternative that’s cruelty-free to both animals and your stomach:

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GROUND WALNUT “MEAT” WITH SAUCE:

Ingredients…

  • 1 cup raw sunflower seeds, shelled
  • 1/2 cup raw walnuts
  • 1/2 cup raw almonds
  • 1/2 cup fresh tomato, chopped
  • 1/2 cup sun-dried tomatoes, soaked overnight
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp dried thyme
  • 1 tsp onion powder
  • 1 tsp pink crystal Himalayan salt
  • Dash of water, if needed

Directions…

  1. Combine walnuts, seeds, almonds, fresh tomato and sun-dried tomatoes in a food processor or high-speed blender until loosely incorporated.
  2. Add remaining ingredients and incorporate by hand. Be careful not to over-blend.

PINE NUT “PARMESAN”: 

Ingredients…

  • 2 cups pine nuts
  • 1/2 cup nutritional yeast
  • 2 tbsp pink crystal Himalayan salt

Directions…

  1. Pulse food processor to coarsely chop pine nuts. Transfer to large bowl.
  2. Add nutritional yeast and salt. Use fork to combine. Set aside.

BASIL PESTO: 

Ingredients…

  • 2 lemons, juiced
  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 1/4 cup nutritional yeast
  • 1/4 cup raw sunflower seeds, shelled
  • 2 tbsp dried dill
  • 1 tbsp garlic powder
  • 1 tsp pink crystal Himalayan salt

Directions…

  1. Process all ingredients until smooth and creamy in consistency.

FINAL STEPS:

  1. Use a spiralizer (click here for a useful guide) to turn 4 medium zucchinis into a big bowl of zucchini noodles. If you don’t have access to a spiralizer, a similar effect can be reached by slowly slicing each zucchini lengthwise into VERY thin strips.
  2. In large bowl, toss zucchini noodles in with half the walnut meat and half the basil pesto. Note: there will be extra, so use sparingly and store unmixed leftovers in the fridge.
  3. Plate zucchini noodles. Top with pine nut parmesan and additional basil leaves for garnish.

Makes 4 entree-sized servings.

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Raspberry Chia Jam Bars

By contributor Alexandra Courts 

Ch-ch-ch-chia! Chia seeds are packed with fibre and healthy omega-3 fats.

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Ingredients:

For the base…

  • 1.5 cups medjool dates
  • 1 cup raw almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup flax meal
  • 1/4 cup raw cacao powder

For the chia jam…

  • 1.5 cups frozen raspberries
  • 1/2 cup water
  • 1/4 cup pure maple syrup
  • 3 tbsp white chia seeds

For the topping…

  • 2 cups raw cashews, soaked
  • 1 can coconut milk
  • 1/4 cup maple syrup

Directions:

  1. Line a 9-inch square cake pan (bottom and sides) with plastic wrap.
  2. For the base: blend raw almonds, shredded coconut, cacao powder and flax meal. Add dates and blend until combined.
  3. Pack and level base mixture with fork tightly into bottom of pan.
  4. For the chia jam: blend raspberries, maple syrup, and water. Pour mixture into small bowl and mix with white chia seeds. Set jam aside in fridge for 30 minutes to 1 hour until mixture obtains a gel consistency.
  5. For the topping: process ingredients listed above in high-speed blender until smooth.
  6. Remove jam from fridge and spread evenly across panned crust.
  7. Add topping layer. Top with frozen raspberry chunks. Let pan sit in freezer for 1 hour.
  8. Remove dessert from pan. Let sit at room temperature at least 30 minutes before slicing. Serve and enjoy! Leftovers can be frozen.

Lemon Coconut Cake with Cashew Cream Icing (GF, vegan, raw, no-bake, sugar-free)

By contributor Megan Stulberg

I brought groceries home the other night intending to make raw Nanaimo bars, only to realize right before starting that I’d forgotten to buy cacao powder! I improvised and came up with this super refreshing and clean dessert instead.

But seriously, expect Nanaimo bars soon.

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Ingredients:

For the base…

  • 1 cup dates, soaked 1 hour
  • 1 cup almonds (raw + organic), soaked 1 hour
  • 2 tbsp cacao nibs (raw + organic)
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp agave nectar (raw + organic)

For the icing…

  • 2 cups cashews (raw + organic), soaked 1 hour
  • 1 lemon, juiced
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp coconut oil (raw + organic)
  • 1 tbsp agave nectar (raw + organic)

Directions:

  1. In a high-speed blender/food processor combine dates, almonds, nibs, flakes and agave until thoroughly combined.
  2. Line a standard 6-inch cake pan with two sheets of plastic wrap. Pour mixture into pan and spread evenly with a fork. Let set in fridge for 30 minutes.
  3. Rinse blender clean then combine cashews, lemon juice, flakes, oil and agave until creamy and icing-like in consistency.
  4. Spread icing evenly on top of cake, leaving a bit of crust around the edge so the icing doesn’t flow over. Top with additional coconut flakes or alternative desired garnish.
  5. Let cake set in freezer for 6 hours, then leave in refrigerator for up to 5 days.

Serve chilled. Makes 1 standard 6-inch cake (6 servings).

Chocolate Caramel Pecan Pie (GF, vegan, no-bake, raw)

By contributor Alexandra Courts

So I did something silly — I made this last spring and completely forgot to write up a recipe for it! This was one of the first raw desserts I ever made, so it deserves to be blamed for my obsession.

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Ingredients:

For the pie…

  • 1 cup medjool dates
  • 3/4 cup raw pecans, soaked overnight
  • 1/4 cup raw almonds, soaked overnight
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder

For the topping….

  • 3/4-1 cup medjool dates
  • 1 tbsp vanilla extract
  • 2-3 tbsp melted coconut oil
  • Water (add by spoonful until desired consistency)

Directions:

  1. In a high-speed blender, pulse the raw pecans, almonds, shredded coconut and cacao powder. Add in the medjool dates and blend until combined.
  2. Press the pie mixture into an 8-inch round cake pan lined with plastic wrap. The pie should be about 1 inch thick and slightly higher on the edges to form a crust that the caramel topping won’t overflow over.
  3. Combine all topping ingredients in a high-speed blender until smooth.
  4. Pour the topping into the centre of the pie and spread until it reaches the edges. Trim with pecans or topping of your choice, if desired.
  5. Set the pie in the freezer for about one hour before serving or until the topping has set.
  6. Thaw the pie for about 20-30 minutes at room temperature before serving.
  7. Enjoy!

Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg