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.
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.
There is yet a person I have to meet (except my youngest monkey) who doesnt like the combination of chocolate and mint. Thats why I guess mint chocolate bars are such sellers, right?
Think after eight (I wish they were vegan) and me not liking chocolate by itself, minty chocolate is one chocolate Id always eat. Thats why I thought a minty chocolate cheesecake bar would be such a lovely idea.
Although I am not the biggest fan of shop bought treats oreos have always been my favourite biscuit since I went vegan. When I then discovered that the new minty oreo is also vegan I had to try it and what is a better way to try something than out it into a cheesecake?!!??.
So here it is all you chocolate mint cheesecake lovers! The Oreo Mint Cheesecake Slice. As always when you make it please tag me on Instagram, id love to see your creations.
Oreo Mint Cheesecake Slice
Crush the oreos in a plastic bag until you get fine crumbs.
Add coconut oil and combine
Press into a standard sized bread loaf tin lined with cling film and freeze while you make the cream cheese
Now place all the ingredients except the mint essence and spirulina into a food processor or blender and blend until very creamy.
Divide the cream mixture in two
Spread one half on top of the base. Freeze for about 15 minutes
Into the other half stir in the spirulina and mint essence. Stir until evenly green.
Spread this mixture on top of the first layer. Freeze for about 2 hours.
Take out of the freezer and let defrost for about 30 minutes. Slice into 6 slices.
Melt the dark chocolate and sprinkle over the top of the bars
I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.
Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…
But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.
I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.
Anyway, I wont bore you any longer so here it comes.
As always let me know what you think and tag me on Instagramm if you recreate it.
Vegan Tiramisu Cake
Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
Divide the mixture in two
Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
Freze for a least 2 hours to set.
Sprinkle with some cocoa powder and cacao nibs
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
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.
Raw Vegan Blackberry Cheezecake
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.
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.
Now divide the filling between the 6 bases and freeze for about 1 hour.
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.
Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
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.
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
Remove two thirds of the mixture leaving one third in the blender.
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.
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
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.
Freeze overnight. defrost for at least an hour before serving