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.
Vegan Blackberry Lime Cheesecake
Place the first five ingredients into a food processor and pulse until it all comes together.
Press this mixture ino the base of a bread tin and refrigerate.
Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
Pour on top of the lime mixture and freeze.
When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.
So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.
The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase here.
So if you love matcha and if you love white chocolate this is the cake for you.
If you try the recipe please let me know what you thought and tag me in your IG photo.
Raw Matcha Lemon White Chocolate Cheesecake
Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
Now press into the bottom of a 2.5" cake tin
Now place the next tfour ingredients into a blender and blend several times unt very smooth.
Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil.
Stir until incorporated.
Spoon the white chocolate mixture onto the base of the cake.
refrigerate until set.
Now spoon the Matcha mixture on top. Refrigerate until set
Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.
So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.
I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself.
But judge for youself and let me know what you think. Recipe is below
Blueberry Chocolate Mousse Mocca Tart
For the base:
Process the first six ingredients in a food processor until well combined.
Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20
For the filling:
Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
Continue blending on a low speed and pour the coconut oil and cacao butter and blend
until silky smooth.
Pour into the tin and refrigerate for at least 2 hours before serving.
Before serving decorate with blueberries and coffee beans
My little monkey Alex is turning 2 next week and I have promised him and his older brother a green monster cake for the party. So I really needed to create something green. You might say why not use food colouring? Nope not me…I refuse to use food colouring and I don’t want any refined sugar in it.
I’m not a health freak and when it come to myself, I often, I try not to, indulge in sugary treats..But for my monkeys I want to reduce their sugar intake as much as possible, because frankly they just go MAD on it.
So off I went trying to come up with nice recipes and I remembered I made a cake once using a recipe from the lovely Audrey www.unconventionalbaker.com, that consisted only of a couple of ingredients. Because I’m really bad at following recipes and because most of the time I don’t have the ingredients at hand and also want to try something once it pops into my head, I adapted it.
When I was finished I was left with these beautiful cakelets (is that even a word?). They were only a trial so I didn’t decorate them to be monsters but beautiful girly cakelets with dried roses.
Having decorated them I really wanted to see what the guys think. There is no point asking my lovely Alex because he eats everything but James is the fussbob, the one that represents all kids and their weird tastes.
So I got my little guy and said “Ive got a lovely treat for you babs, let me know what you think.” He ate some and said, “its lovely mama but I don’t like the bottom bit (which is the crust). Ill eat just the top bit if that’s ok and you can have the bottom”. Fine with me. Two seconds later…”actually mama I don’t like the top bit either its too cold and its avocado.
Whats wrong with avocado? He loves avocado and eats it all the time mixed with banana.
Anyway, so here we are if he doesn’t like it, none of the kids at the party will like it. I guess that means more recipe testing.
But if you want the recipe, here it comes: