Do you like mango?
I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.
This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.
Please dont be put off though, it is delicious and I really hope you like it.
For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.
As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it.
Until then enjoy!
Mango Chocolate Cheesecake
For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
Pour the last third into the blender, add the mango and coconut oil and blend again.
Now pour this on top of the vanilla layer. Freeze until set.
I am writing this on the Monday before Pancake Tuesday. I have promised my monkeys pancakes tomorrow and I am in no mood to make any. I have put them to bed, fell asleep and now its 830pm so I really dont feel like making pancakes.
But a promise is a promise, right so I better get to it.
I only tried this new recipe at the weekend and it turned out great, although a bit tricky when frying. You have to get the pan at the right temperature and be very careful turning the pancakes. Flipping is out of the question here.
This is because Oats have very little gluten so the pancakes dont stick as well and crumble easily.
But these are really yummy so I guess worth it.
Oatly oat pancakes
Sieve the dry ingredients into bowl. Combine wet ingredients and add to the dry ingredients mixing with a handheld mixet until well comboned.
Let stand for about 5 minutes.
Heat up your frying pan moderately hot. Now this could be tricky, if your pan isnt hot enough your pancakes will crumble as oat flour has a lot less gluten than wheat. If too hot it might get burned
Anyway now fry individual pancakes in the pan and enjoy
This, my friends, could possible be one of the best desserts I ever made!
I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.
The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.
Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it.
Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.
Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).
I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.
So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.
Vegan Blueberry Tiramisu
First you will need to make the sponge.
Preheat the oven to 175 degrees celcius.
Line a 13x10 inch baking tray with baking paper.
Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
Bake in the oven for about 20 minutes. Let cool.
To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
Repeat the layering until all the cream is gone and or your glasses are full.
Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.
So here is one that ive been thinking of making for a long time but never got to it.
The Rocher Cake (or tiny cakes in this case).
This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.
As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.
Combine the first 3 ingredients and press into the bottom of small cake tins.
Place the next 5 ingredients into a food processor and blend until very smooth.
Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
Freeze for about 30 minutes and do teh washing up in between 🙂
Now spoon the remaining mixture on top and freeze for another hour or so until set.
Decorate with homemade rochers.
Ok so Im on a sugardetox. Did you ever try that? Its not that tough at all. Maybe because I dont eat much refined sugar anyway but I was told Ill have a crash about 10 days into it…and I havent yet. Ive been doing it for about 12 days now so we will see right?
Anyway the toughest thing about it is that you cant have fruit and you cant have dried fruit. But because most my desserts have dates in them I thought it wasnt great, so I had to come up with a biscuit that has no dates in it and here it is.
It is absolutely delicious and totally sugarfree (except the naturally occuring sugars in nuts) and just the right thing for a midday snack.
I hope you like them and if you do make them please tag me on Instagram Id love to see your creations.
Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
While the cookie dough is firming up, blend the remaining ingredients in a food processor until very creamy. Also refrigerate. It has to be frm enough to pipe but not too firm.
Now roll the dough between two sheets of cling film, it will be hard to roll out and will crumble. Get a cookie cutter and cut an even amount of biscuits.
Remove the beetroot filling from the fridge and pipe onto half of the biscuits leaving a bit of an edge. Place the other half of the biscuits on top and press gently down.
Warning you will have some filling left but hey you can always spread it on toast and have pink toast right.
These will ot keep for long, maybe 4-5 days as the filling will go sour. So enjoy within that time.
I am so so late with this. christmas is over and i am only now posting a Gingerbread Cheesecake recipe. I am actually not sure you can get the ginger biscuits and German Lebkuchen anywhere this time of year, but maybe you can try and if not youll just have to wait until next year. Ah well sorry.
So what is different in this cheesecake from the one I posted a while ago.
Well first of all it is less healthy and loaded with sugar from the biscquit base and also the Lebkuchen pieces. The other difference is of course the addition of a biquit base and the Lebkuchen pieces inside. I though it just made such a lovely surprise when you take a bite and there are small lebkuchen pieces that you didnt expect.
Anyway guys if you make it as always let me know how it turned out and also if you were able to sort the christmassy ingredients.
Gingerbread Cheesecake with Lebkuchen Pieces
Get eight small cake tins ready. Crush the ginger bisquits and mix in the melted coconut oil. divide the mixture in eight and press into the bottom of the eight cake tins.
Blend all the ingredients except the Lebkuchen hearts in a food processor until very smooth
divide the mixture in two parts and mix the Lebkuchen hearts into one of the parts.
Now pour one eighth of each ix into each cake tin and shake slightly so it settles.
I have linked some in the gallery below in case you want to purchase some.
I havent posted a raw cake recipe for ages! so upon special request I am sharing this pistachio matcha cake with you. I finished the last piece today and tought why not let you try it too. This recipe will make two tiny cakes so be sure to share it with someone special as you wont have enought o share with anyone else.
So long story short here it is.
By the way make sure to buy ceremonial grade matcha as it has a much subtler and more refined taste.
I used this
Matcha Vanilla Pistachio Cake
Place the first 4 ingredients in a food processor until well combined. If too thick add a little water
Now press into the bottom of a two 2.5" cake tins. Refrigerate
Now place the next five ingredients into a blender and blend several times unt very smooth.
Divide the the mixture into two bowls. In one add the pistachios. In the other one add the matcha. Stir until incorporated.
Spoon the white chocolate mixture onto the base of the cakes. Refrigerate until set.
Now spoon the Matcha mixture on top. Refrigerate until set
Shop Similar items
So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?
I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.
SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.
I really hope you like them and if you remake them, please tag me on IG. I would looove that.
Pecan Tahini Fudge Slices
For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
Layer the 100g pecans on top and refigerate
Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
Spread on the nut mixture and refrigerate until set.
Shop similar items
So there are less than three weeks to Christmas and I have eaten a lot of gingerbread and gingerbread men. This cheesecake is still sitting in my freezer and I think its just too yummy and pretty to eat, Does that make sense to anyone. I just fear that when its gone I wont have the time or occasion to make it again.
If you know me (which you probably don’t) then you know I love cheesecake, but what I haven’t shared with you is my looooove for spiced teas. I love Chai and I love adding pepper to my tea lattes to give them that little bit of a kick. So what is more Christmassy than gingerbread? And what better combination is there, than a gingerbread cookie flavoured tea and cheesecake?
I recently tried the Santa’s babe Pepperkake Rooibos tea by Tea and the Gang and totally fell in love with it. It is so so flavoursome and that bit of spicy that I just cant stop drinking it.
So I decided to put it in my cake. It came out so delicious (if I may say so myself) that I couldn’t believe it. So here it is. The Raw Vegan Gingerbread Cheesecake:
Raw Vegan Gingerbread Cheesecake
For the base place the oats in a medium sized bowl and add the peanutbutter caramel sauce and cinammon. Stir until well combined.
Now press this mixture into the bottom of a 20cm cake tin with removable bottom (very important, otherwise you wont get the cake out)
Refrigerate while you make the cheese filling.
For the filling place all remaining ingredients except the coconut oil into a food processor and blend until very smooth, scraping down the sides in-between, this might take a while depending on how powerful your foodprocessor is.
When nice and creamy – start streaming in the coconut oil while still blending.
When lovely and smooth, pour all into the cake tin and freeze for about two hours. Defrost for about 1 hour before serving. If totally frozen, which would take longer than two hours, defrost for longer.
Shop similar items
Ok so Im going to make this short.
I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.
This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.
Dark and White Chocolate Cheesecake
Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
Spread on top of the dark filling and refridgerate.
After the cake has set (about 4 hours) decoarte with different vegan chocolates.
So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!