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.
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.
WARNING! This is not a healthy cake! Its full of sugar and white flour.
But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.
Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.
Vegan Lemon Meringue Pie
To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
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.
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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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