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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

 

 

 

Fluffy Vegan pancakes

Fluffy Vegan pancakes

Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com

I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)

Anyway these turned out so so fluffy and delicious.

Please have a go and try them you will not regret it.

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Fluffy Vegan pancakes
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. In a large bowl sieve in the flour, corn flour baking powder and baking soda. Mix well
  2. In a separate bowl combine the apple cider vinegar and oat milk, whisk and let stand for 5 minutes.
  3. Now pour in the the milk mixture along with the maple syrup and vanilla essence into the dry ingredients. Whisk well and let stand for another ten minutes or so.
  4. Stir again and fry pancakes on a high-ish temperature in a non stick pan.
  5. Serve with berries and cashew cream.
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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Sugarfree Pecan Hazelnut Biscuits

Sugarfree Pecan Hazelnut Biscuits

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.

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Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Pecan Tahini Fudge Bars

Pecan Tahini Fudge Bars

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.

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Pecan Tahini Fudge Slices
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
  2. Layer the 100g pecans on top and refigerate
  3. 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.
  4. 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.
  5. Spread on the nut mixture and refrigerate until set.
  6. Enjoy
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Chocolate Coffee Caramel Slice

Chocolate Coffee Caramel Slice

This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow. 

Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.

If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured

By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.

So heres the recipe.

 

 

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Chocolate Coffee Caramel Slice
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
  2. Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
  3. Now place all the ingredients except the cacao, coffee beans, chocolate and naturescharm caramel sauce in a food processor or blender and blend until very creamy. Scraping down the sides inbetween.
  4. Divide the mixture in two. To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
  5. First spread the chocolate mixture on the base and freeze for about 20 mintes. Then spread the coffee mixture on top. Freeze for about 2 hours.
  6. Remove the cake from the freezer and let sit for about 20 mintes. Take out the cake and slice into slices.
  7. Drizzle the melted chocolate and caramel sauce on top.
  8. Enjoy
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Vegan Blackberry Cheezecake

Vegan Blackberry Cheezecake

So were back in autumn again. Didnt that come around very quickly? It sure did. Summer just flwe by and I am not ready for autumn and winter yet. 

The only thing that cheers me up a bit are the new foods that are now coming into season.

Like blackberries. My little monkeys and their granny went out the other day and picked a huge amount of blackberries. granny wanted the kids to do what she used to do as a child. So off they went. So now there are heaps of blackberries in my freezer and I need to come up with things to use them in.

But isnt that the best thing about a raw vegan cheezecake? You can add any fruit and turns out delicious. The only thing I found is that the watercontent is abit tricky to work with and yoou need to add more coconut oil for the cake to set and not run away when not frozen.

But I think I got it right this time. Not like with my strawberry cheezecake that I made a while ago that just run away after I defrosted it. It was more a yoghurt texture than a cheesecake.

Anyway anyway. The recipe for this delicious cake is below and as always tag me on Instagram in your recreations and let me know what you think of the recipe.

Enjoy

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Raw Vegan Blackberry Cheezecake
Servings
2inch cakes
Ingredients
Servings
2inch cakes
Ingredients
Instructions
  1. For the base crush combine the crushed Oreos with 1 tbsp coconut oil and fill into the 6 cake rings. Freeze for about 20 minutes.
  2. For the cream cheeze filling blend all other ingredients a couple of times in the blender until very smooth. While still blending pour in the coconut oil and continue blending until combined and very smooth.
  3. Now divide the filling between the 6 bases and freeze for about 1 hour.
  4. Enjoy
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Tahini Caramel Sauce

Tahini Caramel Sauce

Sooo who doesn’t love caramel.

I have actually never met anyone who doesn’t love caramel. Its gooeyness and sweetness. But its always a cheat treat isn’t. Always associated with something unhealthy and bad for you. Weeeell not my Tahini caramel!

It is absolutely delicious and so yummy you can pour it on ice cream and cake or even use as a sweet spread on toast!

Yep you heard me! Its refined sugar free, dairy free and vegan!  

Matcha Caramel Pralines

And this is one more thing you can make with it. Matcha Caramel Pralines

I don’t have a recipe for the pralines but I sure do have the recipe for the sauce.

See below and let me know what you think.

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Tahini Caramel Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put all ingredients in a saucepan and cook on low heat until it thickens. Depending on the heat it might take a while. Keep stirring to avoid burning. Let it cool down and you've got your caramel sauce. Yumm
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Lemon Lime Orange and Goji Berry Tartlets

Lemon Lime Orange and Goji Berry Tartlets

I’m not sure How I came up with this idea, I just wanted something really fruity and not too heavy. Sometimes I find chocolate a bit too much. So I thought and thought and while I was putting my two monkey to bed this idea came into my mind. Citrus fruit is so refreshing, add some goji berries  and you have a treat full of nutrients, vitamins and antioxidants.

Did you know that fruit that goes brown once cut open (I’m thinking apples, bananas, pears) have very little antioxidants on their own and fruit that never changes colour when cut open has a lot, blueberries for example? I didn’t know that and only recently found out. So this is why we put lemon juice on apple when we cut them, to stop them oxidising by adding antioxidants. Makes sense right?

This along with the superfood goji and loads of nuts and seeds makes my delicious tartlets not only super yummy but also super healthy and do you know what also childproof. I made eight tartlets and five are already gone they’re so good.

But judge for yourself and as always let me know what you think.

You will need a high speed blender and 8 silicone muffin cases (approx. 5cm Ø). Actually a word of warning, these take a while to make or I was just very tired and experimenting didn’t help but I remember thinking, hopefully they are worth it and let me tell you they are.

 

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Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the base: Place the first three ingredients in a food processor and blend until combined. Divide by eight and press tightly into the muffin cases. Refrigerate.
  2. For the filling: Now place the next four ingredients into a blender and blend until very creamy. Slowly pour in 2 tbsp. of the 3 tbsp. coconut oil while still blending
  3. Remove two thirds of the mixture leaving one third in the blender.
  4. Now add the lemon and lime juice and peel along with 1/2tsp psyllium husk and 1/3 tbsp. coconut oil. Blend until well combined and creamy. Spoon one eighth into each muffin case and spread.
  5. Take one third of the remaining creamy mixture and place into the blender. Add orange juice and peel along with 1/2 tsp psyllium husk, 1/3 tbsp. coconut oil and 1/2 tbsp. goji berries. Blend until combined and creamy and spoon into the eight muffin cases. I didn't completely flatten this layer as I wanted uneven layers
  6. For the last layer place the remaining filling into the blender and add the remaining goji berries, the remaining 1/3 tbsp. melted coconut oil and 1/2 tsp psyllium husk and blend until combined and creamy. Spoon into the cases and flatten.
  7. Freeze overnight. defrost for at least an hour before serving
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