Lemon Sweet Cream with Winter Fruit (source here) Ingredients:  Lemon Sweet Cream: 1 1/2 c Cashews, soaked for 2 hours and rinsed 1/3 c Lemon juice 1/4 c + 1 tbls Agave Nectar 1/2 c + 1 tbls Filtered Water 2 tbls Coconut Oil, melted 1 tbls Lemon zest  Winter Fruit topping: 1 Grapefruit, peeled and skin removed 1/3 c Pomegranate Arils Directions:  Lemon Sweet Cream: 1) Blend all the ingredients until completely smooth. 2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour. Winter Fruit topping: 1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

Lemon Sweet Cream with Winter Fruit

(source here)

Ingredients: 

Lemon Sweet Cream:

  • 1 1/2 c Cashews, soaked for 2 hours and rinsed
  • 1/3 c Lemon juice
  • 1/4 c + 1 tbls Agave Nectar
  • 1/2 c + 1 tbls Filtered Water
  • 2 tbls Coconut Oil, melted
  • 1 tbls Lemon zest

 Winter Fruit topping:

  • 1 Grapefruit, peeled and skin removed
  • 1/3 c Pomegranate Arils

Directions: 

Lemon Sweet Cream:

1) Blend all the ingredients until completely smooth.

2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:

1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

4 months ago  25 notes View high resolution

I made this recipe, except with almond pulp for my crust. I was reading the original recipe and the author remarked that this may possibly be better than real cheesecake… and as a pre-raw cheesecake lover… I went back for a second piece. I never go back for seconds on dessert.  For my crust: I combined almond pulp, honey & a pinch of salt. 

I made this recipe, except with almond pulp for my crust. I was reading the original recipe and the author remarked that this may possibly be better than real cheesecake… and as a pre-raw cheesecake lover… I went back for a second piece. I never go back for seconds on dessert. 

For my crust:

I combined almond pulp, honey & a pinch of salt. 

1 year ago  15 notes

Raw Cheesecake Recipe  (source here) Crust ingredients: 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1 pinch sea salt White cheesecake filling ingredients: 3 cups cashews 3/4 cup lemon juice 3/4 cup agave or honey 3/4 cup coconut oil 1 tablespoon vanilla Up to a 1/4 cup of water, if necessary to facilitate blending Fruit topping ingredients: 2 cups frozen strawberries 1/2 cup dates Directions: How to make this raw cheesecake recipe… 1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy. 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust. 3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) 4. Place the above in freezer for an hour or so (so that it will firm up). 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency! 6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Raw Cheesecake Recipe 

(source here)

  • Crust ingredients:
  • 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
  • 1/2 cup dates 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt

White cheesecake filling ingredients:

  • 3 cups cashews
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

  1. 2 cups frozen strawberries
  2. 1/2 cup dates

Directions:

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.)

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

1 year ago  28 notes View high resolution

Spearmint and Chocolate Cheesecake
(For an 8 inch spring form)

Crust

  • 1 3/4 cups raw almonds
  • 1/2 cup raw cacao nibs
  • 1-2 tablespoons raw cocoa powder
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract


In a food processor, combine all the ingredients until crumbly and sticky. Then evenly press the dough into the bottom of an 8 inch spring form.

Filling

  • Spearmint layers (1st and 3rd each)
  • 2 cups raw cashews - soaked overnight
  • 1/4 cup mint syrup (1 cup agave syrup, 2 cups fresh mint leaves blended together)
  • handful of fresh mint leaves
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup Artisana coconut butter


In a food processor, combine all the ingredients, except coconut butter, until smooth. Add the coconut butter and mix well. Pour into an 8-inch spring form, pressing with wet fingers, if needed to achieve an even layer. Repeat with the same amount for the third layer.

Second layer
Same as first, just leave mint and mint syrup out and add 3/4 cup raw cacao powder instead.

After assembling all the layers, refrigerate the cheesecake overnight. Then remove the spring form.

Icing

  • 1 cup macadamia nuts
  • 1/2 cup cashews
  • 3/4 cup meat of young Thai coconut
  • 2 tablespoons each light agave syrup
  • 2 tablespoons raw honey
  • 3/4 cup coconut oil


In a high speed blender, combine all ingredients until very smooth. Refrigerate until thickened.

Assembly
Spread the icing evenly on the top and sides of the cheesecake. Decorate with fresh mint leaves and fruits of your choice. Keep refrigerated and enjoy.

(via yummyrawfood)

1 year ago  86 notes

Apple Cranberry “Cheesecake” (source here) Crust: 1 C Almonds 4 Dates, soaked until soft with pit removed Topping: 3 Apples, peeled and sliced thinly 1/4 C Agave 1/2 t. Cinnamon 1/3 C Dried Cranberries 2 T Coconut Butter 1/3 C Crust Filling: 2 C Cashews, soaked for at least 2 hours 1 t. Lemon juice 1/2 C Coconut Butter (softened in dehydrator) 1/4 C Agave 1 t. Vanilla 1 t. Cinnamon 1/4 t cloves 1/4 t nutmeg Read Through This Recipe Before Beginning 2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

Apple Cranberry “Cheesecake”

(source here)

Crust:

  • 1 C Almonds
  • 4 Dates, soaked until soft with pit removed

Topping:

  • 3 Apples, peeled and sliced thinly
  • 1/4 C Agave
  • 1/2 t. Cinnamon
  • 1/3 C Dried Cranberries
  • 2 T Coconut Butter
  • 1/3 C Crust

Filling:

  • 2 C Cashews, soaked for at least 2 hours
  • 1 t. Lemon juice
  • 1/2 C Coconut Butter (softened in dehydrator)
  • 1/4 C Agave
  • 1 t. Vanilla
  • 1 t. Cinnamon
  • 1/4 t cloves
  • 1/4 t nutmeg

Read Through This Recipe Before Beginning

2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

1 year ago  21 notes View high resolution

Lemon Sweet Cream with Winter Fruit (source here) Ingredients:  Lemon Sweet Cream: 1 1/2 c Cashews, soaked for 2 hours and rinsed 1/3 c Lemon juice 1/4 c + 1 tbls Agave Nectar 1/2 c + 1 tbls Filtered Water 2 tbls Coconut Oil, melted 1 tbls Lemon zest  Winter Fruit topping: 1 Grapefruit, peeled and skin removed 1/3 c Pomegranate Arils Directions:  Lemon Sweet Cream: 1) Blend all the ingredients until completely smooth. 2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour. Winter Fruit topping: 1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

Lemon Sweet Cream with Winter Fruit

(source here)

Ingredients: 

Lemon Sweet Cream:

  • 1 1/2 c Cashews, soaked for 2 hours and rinsed
  • 1/3 c Lemon juice
  • 1/4 c + 1 tbls Agave Nectar
  • 1/2 c + 1 tbls Filtered Water
  • 2 tbls Coconut Oil, melted
  • 1 tbls Lemon zest

 Winter Fruit topping:

  • 1 Grapefruit, peeled and skin removed
  • 1/3 c Pomegranate Arils

Directions: 

Lemon Sweet Cream:

1) Blend all the ingredients until completely smooth.

2) Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:

1) Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

I made this recipe, except with almond pulp for my crust. I was reading the original recipe and the author remarked that this may possibly be better than real cheesecake… and as a pre-raw cheesecake lover… I went back for a second piece. I never go back for seconds on dessert.  For my crust: I combined almond pulp, honey & a pinch of salt. 

I made this recipe, except with almond pulp for my crust. I was reading the original recipe and the author remarked that this may possibly be better than real cheesecake… and as a pre-raw cheesecake lover… I went back for a second piece. I never go back for seconds on dessert. 

For my crust:

I combined almond pulp, honey & a pinch of salt. 

Raw Cheesecake Recipe  (source here) Crust ingredients: 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1 pinch sea salt White cheesecake filling ingredients: 3 cups cashews 3/4 cup lemon juice 3/4 cup agave or honey 3/4 cup coconut oil 1 tablespoon vanilla Up to a 1/4 cup of water, if necessary to facilitate blending Fruit topping ingredients: 2 cups frozen strawberries 1/2 cup dates Directions: How to make this raw cheesecake recipe… 1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy. 2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust. 3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) 4. Place the above in freezer for an hour or so (so that it will firm up). 5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency! 6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Raw Cheesecake Recipe 

(source here)

  • Crust ingredients:
  • 1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
  • 1/2 cup dates 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt

White cheesecake filling ingredients:

  • 3 cups cashews
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

  1. 2 cups frozen strawberries
  2. 1/2 cup dates

Directions:

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all creamcheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.)

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Spearmint and Chocolate Cheesecake
(For an 8 inch spring form)

Crust

  • 1 3/4 cups raw almonds
  • 1/2 cup raw cacao nibs
  • 1-2 tablespoons raw cocoa powder
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract


In a food processor, combine all the ingredients until crumbly and sticky. Then evenly press the dough into the bottom of an 8 inch spring form.

Filling

  • Spearmint layers (1st and 3rd each)
  • 2 cups raw cashews - soaked overnight
  • 1/4 cup mint syrup (1 cup agave syrup, 2 cups fresh mint leaves blended together)
  • handful of fresh mint leaves
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup Artisana coconut butter


In a food processor, combine all the ingredients, except coconut butter, until smooth. Add the coconut butter and mix well. Pour into an 8-inch spring form, pressing with wet fingers, if needed to achieve an even layer. Repeat with the same amount for the third layer.

Second layer
Same as first, just leave mint and mint syrup out and add 3/4 cup raw cacao powder instead.

After assembling all the layers, refrigerate the cheesecake overnight. Then remove the spring form.

Icing

  • 1 cup macadamia nuts
  • 1/2 cup cashews
  • 3/4 cup meat of young Thai coconut
  • 2 tablespoons each light agave syrup
  • 2 tablespoons raw honey
  • 3/4 cup coconut oil


In a high speed blender, combine all ingredients until very smooth. Refrigerate until thickened.

Assembly
Spread the icing evenly on the top and sides of the cheesecake. Decorate with fresh mint leaves and fruits of your choice. Keep refrigerated and enjoy.

(via yummyrawfood)

Apple Cranberry “Cheesecake” (source here) Crust: 1 C Almonds 4 Dates, soaked until soft with pit removed Topping: 3 Apples, peeled and sliced thinly 1/4 C Agave 1/2 t. Cinnamon 1/3 C Dried Cranberries 2 T Coconut Butter 1/3 C Crust Filling: 2 C Cashews, soaked for at least 2 hours 1 t. Lemon juice 1/2 C Coconut Butter (softened in dehydrator) 1/4 C Agave 1 t. Vanilla 1 t. Cinnamon 1/4 t cloves 1/4 t nutmeg Read Through This Recipe Before Beginning 2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

Apple Cranberry “Cheesecake”

(source here)

Crust:

  • 1 C Almonds
  • 4 Dates, soaked until soft with pit removed

Topping:

  • 3 Apples, peeled and sliced thinly
  • 1/4 C Agave
  • 1/2 t. Cinnamon
  • 1/3 C Dried Cranberries
  • 2 T Coconut Butter
  • 1/3 C Crust

Filling:

  • 2 C Cashews, soaked for at least 2 hours
  • 1 t. Lemon juice
  • 1/2 C Coconut Butter (softened in dehydrator)
  • 1/4 C Agave
  • 1 t. Vanilla
  • 1 t. Cinnamon
  • 1/4 t cloves
  • 1/4 t nutmeg

Read Through This Recipe Before Beginning

2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

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Raw vegan recipes to inspire my current addiction!