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.

11426486_10155730278615133_1295006479_n

11650564_10155730276515133_130635652_n

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).

11657365_10155730278630133_55051593_n 11667167_10155730276420133_119011335_n

Advertisements

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.