Vegan cheesecake

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)

Ingredients:Base1 cup ground almonds1 cup coconut flour2 teaspoons date syrup or 4 pitted dates1/2 cup coconut oil2 teaspoons coconut sugar1 teaspoon cinnamonVanilla layer1 cups soaked cashews1/2 cup + 2 tablespoons Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupStrawberry layer1 cups soaked cashews1 cup Strawberry & Acai Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupRaspberry powder for colorTopping1x Bottle of CHIA blackcurrant or blueberry drink2 teaspoons lemon juice1 teaspoon coconut sugarMethod:Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary. Press this dense biscuit layer into the base of the tin and freeze for approximately 20 minutes.Whilst waiting, blend the soaked cashews – a [...]

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)2020-04-15T16:22:40+12:00

Raw lemon cheesecake (v, gf, df, rsf)

Ingredients: 2 teaspoons vanilla 3/4 cup coconut oil 1/3 cup maple syrup 3 Lemons 3 cups cashews (soaked for at least 3 hours or overnight) 1/3 cup New Zealand Raglan Coconut Yoghurt 1 drop dōTERRA lemon (optional) 2 cups walnuts 4-5 pitted medjool dates Method: Blend together the walnuts and dates in a food processor until combined. Place into a cake tin or pan and smooth out into a crust. Then in the food processor, blend the cashews (drained), melted coconut oil, yoghurt, vanilla, maple syrup and the juice and zest of the lemons. Blend until creamy and smooth and pour into the pre-prepared crust. Place in a freezer for a minimum of 3 hours or preferably overnight. Take [...]

Raw lemon cheesecake (v, gf, df, rsf)2020-06-09T14:03:46+12:00

Raw Passionfruit Cheesecake

Quick! Get in the kitchen to make this delicious raw cheesecake before passionfruit season ends. We wouldn’t want you to have to wait another year to try it! Ingredients: Base Ingredients 1 cup raw almonds 1 cup pitted dates (packed) 1/3 cup LSA mix 1 Tbsp coconut oil (melted) Filling ingredients 1 cup raw cashews (soaked overnight) 1 cup Raglan Coconut Yoghurt 1/2 cup coconut oil (melted) 1 tsp vanilla essence 1/3 cup maple syrup 3/4 cup passionfruit pulp (approx 4 fruits) juice of 1 lemon Topping: Pulp of 1 passionfruit Method: Add all the base ingredients to a food processor and pulse until it resembles a rough crumble Remove and set firmly into a baking paper lined springform [...]

Raw Passionfruit Cheesecake2020-04-16T14:39:07+12:00

Cranberry & Coconut Yoghurt Fairy Cake

This fun pink concoction is quite tart n’ tangy, thanks to its tahini base and cranberry topping. Decorate with chia seeds and coconut for a healthy twist on fairy sprinkles!Ingredients:Base1/3 jar Ceres Organics Unhulled TahiniHalf cup of ground almondsTablespoon of coconutTablespoon of raw organic honeyTablespoon of Pure Coco coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.ToppingCup of cranberries1 ripe bananaHalf cup of soaked cashews700ml jar of Raglan Coconut Yoghurt5 tablespoons of coconut oilTsp of honeyTsp of vanilla essencePinch of saltMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with sprinkled chia seeds and pixie dust (or coconut if no pixie dust is available!) then leave [...]

Cranberry & Coconut Yoghurt Fairy Cake2020-04-16T16:21:24+12:00