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.
What did I want to create with this?
I am not sure, maybe a rich chocolaty fudgy bar that’s is full of good stuff and satisfies those chocolate cravings… Maybe.
If that’s what it was, then I got it right.
I actually wasn’t a fan when I first tried the bars, I am not sure why, but all my colleagues loved them, so I thought Id share them.
If you do make them and if you do like them. Please share a photo and tag me on Instagram, Id loooove to see your creations.
Chocolate Fudge Nut Bars
Place the first four ingredients into a food processor and process until well combined. Press half of the mixture into the bottom of a loaf tin lined with parchment paper.
Place hazelnuts on top, pushing them in a bit. Refrigerate
Now make the caramel by placing the tahini peanut butter and maple syrup into a pan and keep heating on a medium temperature and stirring until it starts thickening and getting crumbly.
Take half of the caramel and mix with the other half of the nut and date mix. Spread on top of the hazelnut layer. Refrigerate
Now stir the cacao into the other half of the caramel and spread again on top of the last layer. Refrigerate
Pour the melted chocolate on top and freeze until set.
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.
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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!
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.
Chocolate Coffee Caramel Slice
For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
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.
Divide the mixture in two.
To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
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.
Remove the cake from the freezer and let sit for about 20 mintes.
Take out the cake and slice into slices.
Drizzle the melted chocolate and caramel sauce on top.
I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?
Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.
Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.
Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.
Learned something new? I did.
Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.
So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.
The review I got today when I brought this cake into work were great, everyone loved it.
But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.
For now enjoy and as always let me know what you think.
Raw Vegan Blueberry Cheesecake
Place the first 4 ingredients into a food processor and blend several times until very smooth.
While the filling is blending, mix the crushed biscuits with the melted coconut oil and fill the bottom of a 3 inch cake ring with the base
Now pour the filling on top and smooth out. You will have a bit of the filling mixture left but you can use it to top the cake later
when ready to eat defrost for about two hours but not any longer because it will start to lose its shape
Top with leftover filling (maybe in swirls) and Enjoy