Raspberry Matcha “Cheesecake” Bars (raw, gf, v)

Post by Alexandra Courts 

Matcha’s recent hype is well deserved! It detoxifies the body, boosts metabolism, calms the mind, lower blood sugar, prevent against diseases, lower cholesterol, and is rich in dietary fibre and antioxidants.

I whipped up a batch of raw treats with matcha cream, raspberry “cheesecake” filling and a chocolate cookie base. Keep reading for the recipe!
   Ingredients…

  • 3 cups raw cashews (soaked)
  • 2 cups dates, pitted and soaked overnight
  • 1 can of light coconut milk
  • 1 original K’s NRG bar
  • 1 cup raw almonds
  • 1 cup maple syrup
  • 3/4 cup frozen raspberries
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder
  • 1/4 cup matcha tea powder
  • Optional: additional frozen raspberries for garnish

Directions…

  1. Line the bottom and sides of an 8-inch square baking pan with long strips of parchment paper.
  2. For the base: blend the almonds, cacao powder, shredded coconut, and dates until the pieces are finely ground and everything is thoroughly combined.
  3. Press and flatten this mixture into the bottom of the pan. Set aside in freezer.
  4. For the raspberry “cheesecake” filling: blend half of the soaked cashews with half the can of coconut milk, half of the maple syrup, and the raspberries until smooth.
  5. Pour, then spread the cheesecake layer out evenly on top of the chocolate base. Place back in freezer to allow layer to set.
  6. For the matcha layer: blend the remainder of the cashews with the matcha powder, as well as the remaining coconut milk and maple syrup, until smooth.
  7. Pour and flatten mixture overtop of the set raspberry layer.
  8. Allow this to set in the freezer for 1-2 hours or even overnight before slicing. Thaw in fridge at least 1 hour before slicing.
  9. Cut NRG bar into small bite-size chunks. You can either use a rolling pin to flatten the bar then roll into balls (as seen in photo), or use as is. Top each cheesecake slice with a few NRG chunks and frozen raspberries.
  10. Enjoy!

Serve chilled. Makes approximately 10-12 slices.

Raw lemon cheesecake with fresh berry topping 

Post by Megan Stulberg

I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup medjool dates, pitted
  • 1 tsp pink mountain salt

For the frosting…

  • 2 cups raw cashews, soaked 1 hour
  • 1/4 cup organic maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp organic vanilla extract
  • Juice of 1 lemon
  • Dash of cold water, as needed

For the topping…

  • 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.

DIRECTIONS:

  1. Line the base and sides of a round cake or pie pan with plastic wrap.
  2. In a high-speed food processor or blender combine walnuts, dates and salt.
  3. Press mixture firmly down into bottom of pan with fork to form even crust.
  4. Set pan aside in freezer for now and allow for crust to set.
  5. Drain cashews.
  6. Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
  7. Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
  8. Place pan back in freezer and leave overnight.
  9. Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
  10. Add fresh fruit immediately before serving. Slice. Enjoy!

Makes approximately 6-8 servings.

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 Peaches and Cream Cheesecake 

Post by Alexandra Courts

You know that scene in Scott Pilgrim vs. the World when Scott tells Ramona that everything is “peaches and gravy”? That’s a pretty gross combination. Peaches and cream is totally the opposite, I promise.


INGREDIENTS:

For the base…

  • 1 cup raw walnuts
  • 1 cup pitted medjool dates, soaked overnight
  • 1/2 cup shredded unsweetened coconut
  • 1 tbsp hemp seeds (optional)
  • 1 tbsp ground flax (optional)

For the cake…

    • 3 medium peaches, skinned
    • 1 can light coconut milk
    • 2 1/2 cups raw cashews, soaked overnight
    • 1/2 cup raw agave/100% maple syrup

DIRECTIONS:

  1. Blend raw walnuts, shredded coconut, hemp seeds and ground flax together. Add soaked dates to mixture and continue to blend until all ingredients are combined.
  2. Press mixture into an 8-inch spring cake pan lined with plastic wrap or parchment paper. Set aside in freezer.
  3. Blend raw cashews, agave and coconut milk until smooth.
  4. Pour half of the cake mixture over crust in pan and freeze for 30 minutes to an hour.
  5. While waiting, add peaches to remaining mixture and blend until smooth.
  6. Pour peach layer over top of cashew coconut layer.
  7. Ensure cake is levelled before placing in freezer to set for 1-2 hours or overnight.
  8. Thaw cake in fridge 1 hour before serving.
  9. Top with shredded coconut and peach slices before serving, if desired.

Raw chocolate almond butter and banana cream cheesecake

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made this in an attempt to win a boy’s heart. It didn’t work, but at least I fell in love with this pie instead!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw walnuts

For the filling…

  • 1 medium banana
  • 2 cups raw cashews, soaked overnight
  • ¼ cup almond butter
  • ¼ cup organic almond milk
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract

For the topping…

  • 1 banana (sliced)
  • 2 tbsp raw cacao nibs

Directions:

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan or food storage container lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. Place all filling ingredients (except cacao powder) in blender and blend until creamy in consistency. Pour half of the filling directly onto crust and smooth out evenly with a spoon. Place in freezer to set.
  4. Add cacao powder and continue blending. Feel free to add more cacao by the tablespoon if you prefer a richer chocolate taste. Pour rest of filling on pie.
  5. Slice banana into thin slices and layer along edge to create a border for presentation. Sprinkle cacao nibs all over.
  6. Let pie sit in freezer overnight.
  7. Remove pie from freezer for 1 hour, then slice. Place slices in fridge and let thaw for an additional hour. Take out immediately before serving.

Makes approximately 8 servings. Serve chilled.