Showing posts with label cheezcake. Show all posts
Showing posts with label cheezcake. Show all posts

Sunday, May 23, 2021

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!

Raw Royal Chocolate Cheezcake

This is as "healthy" as anything with chocolate is going to get (while still maintaining its high chocolate integrity)!  This chocolate chia-zz cake cake doesn't contain dairy, eggs, gluten, or processed sugars!  It has that rich dark chocolate flavour that sometimes gets masked in cheese cake by the dairy component, and sometimes in the raw vegan cheesecakes it gets side-tracked with whatever sweeteners are used (i.e., dates, agave, raw honey).  It is more like "high raw" in the way that I have made it because I had some left-over organic coconut milk in the fridge that called out to me just before I made my almond milk from scratch.  But you can be virtuously 100% raw with this recipe and it is still a smash hit!

Get out  a 6" or 9" springform pan (DON'T grease it).  I used both a Vitamix and a Food Processor, but I bet you can get away with just using the Vita-Mix for the whole thing-- I'm just kind of smitten with my nice Cuisinart processor, with how it loops and whirrs and turns everything homogeneous without a lot of noise or fuss.  However, like most raw recipes, the very least you want to have to do a great job is a blender (just do it in batches if it is too much for your regular blender).

And the ingredients are on the lux side, but it still costs less, I would estimate, than either making one with a bunch of eggs and cheese (and the triple bypass if you eat that whole puppy yourself).  I lived with an aristocratic Auntie the first year I went to College and she taught me to always use the best ingredients I could afford, and I have never found that to be bad advice.  In my case, everything below is organic or next to it.

Before deciding to make the cheezcake: 
(1)Buy your ingredients, 
(2)soak the nuts* and make the chia seed gel at least 12 hours before,  and, just before processing, 
(3)measure out the ingredients into separate small bowls (ramekins are super)-- this truly makes a huge difference in keeping things going when the going is good. 

*Any nuts or seeds should be thoroughly soaked to remove the toxic inhibitor layer (the plant's defence system against being overeaten) and make the seeds and nuts more digestible)

The Bottom Crust 
  • Place 1 C. Shredded Coconut in the Vitamix or the food processor and process until fluffy-powdery
  • Add in 1 C. Walnuts (soaked and dried)
  • pinch of Stevia
  • pinch of Celtic Sea Salt
  • pinch of Cayenne
Process until nicely combined and clumping a little.  Press into the spring pan.

The Cheezcake

  • 1 C. Nut Mylk (I used Coconut Milk but walnut or almond are great)
  • 2 C. Almonds (soaked and dried)
  • 2 T. Lemon Juice
  • 2 T. Chia seed Gel (1/4 C. chia seed in 1 C. Water, stirred well, and set in fridge 12+ hours)
  • 1 tsp. Vanilla
  • large pinch of Stevia
  • pinch of Celtic Sea Salt
  • 1/2 C. raw Fairtrade Cacao* (Watch this movie if you wonder "why Fairtrade?")
  • 1 C. Extra Virgin Coconut Oil (melted in a bowl in a container of hot water)
I personally chose to grind up the almonds to a fine powder in the Vita-mix and then added to the Food Processor, but all can be done in the Vita-Mix.  Combine all ingredients EXCEPT the Coconut Oil and spin until silky smooth.  Add the coconut oil and homogenize.  Spoon over the crust, smooth top, and put in the fridge if you are going to eat it tomorrow, or put it in the freezer if you want to eat it in an hour.  Enjoy!

To your living health!

See how Chia Gel is made Here

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!

Friday, May 21, 2021

Lemon-Almond Cheezcake

In my continued search for the perfect tasting & textured raw vegan “cheesecake” I put this one together last night. I drew on a couple of recipes, using some of my own fave ingredients (chia seed gel) and substituting a date-nectarine-coconut pudding I’d made a couple of nights before for the date paste that was called for in another recipe’s pie crust.

It is unlikely that you will have all the ingredients for this raw vegan creation on hand, but it is really worth making as a project for a potluck or dinner with your mother-in-law.  It is very “wow” and healthy.

INGREDIENTS
  • 5 C. raw organic/natural almonds, soaked for 5-8 hours, husked so they look like “blanched almonds”
  • 2-4 T. Chia seed gel (put 2-4 T. Chia seed in a jar with a cup or more of filtered water, stir, and let gel for about 15 minutes before using.  Store extra in fridge with lid on.)
  • 5 T. date paste or something like it made from soft, ripe medjool dates (pitted)
  • Pinch of Celtic Sea Salt
  • 1 C. organic Lemon Juice, fresh squeezed (took me about 8 juicy small lemons to get this amount. 2020: I now dispense with using lemons and use Simply Organic Lemon Flavoring-- follow directions on bottle for 1 cup of lemon water).
  • 3/4 C. raw honey (or other sweetener of your choice)
  • 1-2 C. Almond Breeze or other almond milk
  • 1/4 – 3/4 C. Extra Virgin Coconut Oil
CRUST
Combine 2 C. soaked, husked almonds in VitaMix and process at about level 4 until finely chopped.  Add the date paste and process quickly to add in, but do not process until the almonds turn into almond butter
Lightly grease pie plate/pan with some Extra Virgin Coconut Oil
Lightly press mixture into springform pan or pie dish or whatever other container you are going to use.
Put in freezer or refrigerator

CHIA-ZZ CAKE
Put other 3 C. husked almonds in VitaMix with Chia Gel,Lemon Juice or lemon water, Raw Honey, Celtic Sea Salt, and enough Almond Breeze to keep it going and processing smoothly to the consistency of very thick cream.

Place Extra Virgin Coconut Oil in a cup inside a bowl of hot water and when it has liquified, add it to the other cake mixture and spin in through.

Pour over chilled crust and put into the freezer for a couple of hours. Slice into wedges to serve. Top with fruit or as you desire.  Mwaa–

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!

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes