Monday, March 17, 2014

RAW VEGAN CHEESECAKE, Anyone!?

This is by far one of my best Volume 2 recipes. I am actually not a huge fan of cheesecake yet this is one of my FAVORITE desserts. The brownie like crust on this non-dairy cheese cake is scrumptious! Even those who are not dairy free will be coming back for seconds! I love this no-bake, raw recipe and you will too! 
Because this recipe is so delicious I make a big batch :) 
ENJOY~

RAW (VEGAN) MINI CHEESECAKES WITH BROWNIE CRUST and ICE CREAM:




Soak 3 Cups of Raw Cashews for at least 4 hours.
Prepare 16 mini cupcake holder with liners and bowl(s) for Ice Cream

CRUST:
¼ tsp Salt
1 Cup Digestive Wellness Almond Flour
1 Cup Cacoa Powder
6 TBSP Raw Honey (or Maple Syrup if Vegan)
Mix well.



Add about 1 tsp to Mini Muffin Liners and press down with thumb. Place left overs in a glass Pyrex Bowl.  Left overs can be used for Ice Cream Recipe! OR continue making more cheesecakes.

FILLING:
Add to high speed blender:
3 cups of soaked Cashews
Juice of 3 lemons (about ¼ cup)
¾ Cup of Grade B Maple Syrup
¾ Cup of Coconut Oil
1 TBSP of Vanilla
1/8 tsp Celtic Sea Salt
Blend until super creamy.

Top crust (mini muffin liners) with filling.
Place in freezer for one hour then transfer to fridge (OR leave in Freezer as this tastes amazing too!)

OPTIONAL: Add Chocolate Chips or Fruit like Raspberries to the top.

  
RAW VEGAN MINI CHEESECAKES WITH BROWNIE CRUST and ICE CREAM continued:

With left over Crust and Filling Make Ice Cream!

Add the rest of filling to small Pyrex containers (or one large).
Roll the rest of crust into tiny balls.
Slowly gently mix into filling as to not break apart the balls.
Freeze as “ice cream”.

To eat: Run hot water into a plugged sink (about 1 “) Place glass Pyrex bowl in hot water to “thaw” just a bit (about 1-2 minutes)





If you like this recipe, you will LOVE my Volume 1 Recipes! 

Wishing you peace, health and happiness...

Jeni Clark~

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