ADVOCATE FROM YOUR PLATE (Vegan Recipe) — This Berrylicious Raw Vegan Cheesecake looks and tastes beautiful and we think it would be a wonderful treat for Mother’s Day. Yep, Mother’s Day is this Sunday, May 14. You still have time to shop for those special items to make this special treat.
It’s raw so no baking. And vegan for those of you eating this way for Meat Out for Mustangs this May. Or anyone who really loves delicious food no matter what it’s made out of. You do not have to be vegan to love vegan food. It is terrific. Promise!
FOR THE BASE:
Heaping 1/2 cup Medjool dates
Scant 3/4 cup almonds
1/2 cup gluten-free rolled oats
FOR THE FILLING:
Scant 3/4 cup cashew nuts, soaked in water for 4 hours
1/2 cup, plus 2 tablespoons full-fat coconut milk
Juice of 1 lemon
3.5 ounces fresh or frozen mixed berries
2 tablespoons coconut oil, melted
6 tablespoons maple syrup
1 teaspoon vanilla extract
Any fresh fruit
Melted dark or vegan white chocolate
(1) First, make the base. Place the dates, almonds, and oats into a high-speed blender and use the pulse setting to grind down. This will take a few goes – be patient!
(2) You should end up with a dough that comes together. Tip this into an 8-inch loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.
(3) Drain the soaked cashew nuts and place back in the clean blender jug along with the coconut milk, lemon juice, berries (make sure there are no stems or stalks!), melted coconut oil, maple syrup, and vanilla. Blend until smooth.
(4) Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.
(5) When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate then drizzle over.
(6) Slice up, serve, and enjoy. Keep any remaining slices in the freezer for up to 2 weeks.
“These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!”
Chop the dark chocolate. Heat coconut milk. Pour over chocolate to melt it. Stir until creamy smooth. That’s the only thing that takes a bit of elbow grease. Or maybe I am simply out of shape. Chill. Scoop into balls. “It’s as easy as that”, adds Dana. And it is.
You can roll them in all sorts of fun and tasty delights like coconut, finely chopped nuts, cacao powder (pictured) or icing sugar. Then chill.
I found some gold sprinkles. I checked and was delighted to see they are Vegan.
I was also excited because I picked up some small brown gifts bags for $1 each at Target that have glittery hearts on them. Perfect.
And I have some glittery tissue paper in white and red left over from Christmas. How sweet. Sigh. It’s all so romantic.
Here’s the formal list of ingredients.
9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher)
7 Tbsp (90 ml) light (or full fat) coconut milk, well shaken
optional: 1/2 tsp vanilla extract
optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)
Dana has a great tip about working with coconut oil in the comments section. Gently warm it in a microwave. I warm it 20 seconds at a time on medium until I get it at the consistency I want without getting it too hot.
I have never tasted chocolate cake as good as this one.
Here’s the links we promised for more sweet treat Vegan recipes for Valentine’s Day and more.
These are our favorite picks for Valentine’s Day this year.
Wait. What about the horses?
Horses love treats. My oh my do they love them. Here’s something for them. Have any peppermint sticks or candy canes left over from Christmas? Crunch them up and put them in this easy and fun recipe. Talk about love!
a ground up peppermint or candy cane can be a nice addition
Preheat oven to 350 degrees.
Grease a cookie sheet (or heart-shaped cupcake tin) well.
In a large bowl, mix carrot, apple, corn oil, and molasses together.
Fold in salt, oats, and flour until well mixed.
Scrape the mixture onto the cookie sheet. It will be sticky.Use a sheet of wax paper between the “dough” and a rolling pin and roll out the mixture until it’s between a 1/8 and ¼ thick.Score dough with a knife to make it easier to break apart into squares after baking.
Or, roll dough out in the same manner on the cookie sheet and use a heart-shaped cookie cutter to create Valentine’s-Day-appropriate shapes.
Keep the bits between the cutouts of the shapes.
Bake for 20 minutes or until brown.
Let cool and then using a spatula and table knife break apart square or shapes. The extra “bits” make good treats, too!
My taste is pretty purist. I prefer to cook with ingredients I would ordinarily have in the house. So some on this list don’t appeal to me automatically but may to you so please check them out.
CAULIFLOWER BEAN BURGER
My neighbor Lisa B. who is studying to be a vegan chef made the cauliflower bean burger (but not the slaw; we’re saving that for another time) and it is one of the best veggie burgers I have had in a long while. And I am pretty darn fussy.
We put this burger on some toasted buns and dressed it with traditional condiments. That’s it in the featured image up top. Oh. My. Yes! I believe this just may become a staple recipe for me.
Rachel, you should be awarded a medal or something. Vegans — be ready to rock your taste buds!
FOR THE BAKED CAULIFLOWER:
1 head cauliflower
1/2 cup flour
1/2 cup water
1 tablespoon vegetable oil
FOR THE CHIPOTLE SAUCE:
1/2 cup water
1/4 cup tomato paste
1/4 cup agave nectar
1/2 teaspoon apple cider vinegar
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon corn starch
Preheat oven to 450º F.
1. Cut up cauliflower into bite-sized pieces then blanch them. Do this by adding them to a pot of cold water. Over high heat bring the water up to a boil and then immediately drain the cauliflower and run them under very cold water. If your tap water doesn’t get painfully cold, place the hot cauliflower into a large bowl of ice water. Once cooled, place your cauliflower onto an absorbent paper towel or dish towel to dry.
2. In a medium-sized bowl, mix together flour, water, and oil and then toss the cauliflower into the bowl until all of the pieces are coated. Place the cauliflower onto a parchment-lined baking sheet and bake at 450º F for 18-20 minutes, or until the batter begins to turn golden brown.
3. While the cauliflower is baking, combine all of the sticky chipotle sauce ingredients, except for the apple cider vinegar, together in a saucepan. Bring the sauce to a simmer over medium-high heat and then simmer for 1 minute while stirring frequently. Then remove from the heat and mix in the apple cider vinegar. Set aside until the cauliflower is done baking.
4. Once the cauliflower is done, keep it on the parchment-lined cookie sheet, coat it in the sticky chipotle sauce, and then place it back into the oven and bake for another 2-3 minutes until the sauce is hot, bubbling, and sticky. Serve immediately.
We are shopping for mangoes and Medjool dates and making these this weekend. Don’t know about the Himalayan salt (smile). This recipe is raw too. Wow. Find more scrumptious treats by Hana Mendes at http://nirvanacakery.com/.