Raw Sweetheart Chocolate Cheezcake

Lots of hugs and kisses!

INGREDIENTS:

Crust:

2 cups shredded Coconut
1 1/2 cups Medjool Dates (or other pitted dates)
1/4 - 1/2 tsp Celtic Sea Salt

The Cheeseless Cheez Cake Filling:

3 cups Cashews, soaked (you can substitute other soaked nuts such as pine or macadamia nuts)
1 cup Cacao butter, melted
1 cup Water
1/2 cup Maple Syrup, Raw Honey or other sweetener of choice
1/2 cup Cacao powder OR Carob powder
1 tsp Vanilla
1 Tbsp Chia Gel
pinch of Celtic Sea Salt

Ganache Topping:

1/2 cup raw organic Cacao powder
1/2 cup Cacao Butter, melted
1/4 cup Maple Syrup, Raw Honey or other sweetener of choice
pinch of Celtic Sea Salt

Place your cacao butter in a bowl over hot water to start melting. In food processor, process coconut, dates and salt until it clumps uniformly. "Grease" a springform pan with some of the melted cacao butter. Remove the crust mix from the food processor and press it evenly in pan. Place in freezer to set while you make the rest of the cake.

**Alternatively, use a heart-shaped silicone Cake pan or cupcake pan. You will not need to "grease" it, but follow other directions.

Put all the filling ingredients into Vitamix or other high-speed blender. Patiently blend this with much tamping and repositioning of the mass with your spatula! Pour into the spring form pan with the crust and spread evenly. Place in freezer to set.

Put all ingredients for topping into Vitamix or other high-speed blender and blend thoroughly. When done, pour onto your firmed cheezcake. Put back in freezer for ganache topping to set. Slice and serve when fully set! This cake will hold its shape if transferred after it is set to the fridge (much easier to serve up than if frozen). Happy Valentine's Day!

To your living health!

Please note that I am an affiliate for many of the products and services offered on this site. That means that when you click and purchase these products or services I receive a small commission. I appreciate your support for maintaining the information on this site!

Comments

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Organic Granny

Search This Blog