Raw Mango Cheesecake

Hello All,

Its been a while since I posted a raw dessert recipe and today I’m gonna share one of my favourite cheesecake recipes of all time!

raw mango cheesecakeMost homemade raw cheesecakes use pretty much the same ingredients – cashew nuts, sweeteners, lemon/lime and some fruit. But a while ago, while surfing through the AMAZING Detoxina’s blog, I realised she used zuchinnis in her cheesecakes! So I decided to give it a shot and the result was a texture and taste more similiar to the normal cheesecake than my previous recipes. No kidding !! I’ve since used zuchinnis in many of my cheesecakes recipes whilst playing around with the measurements and quantity…..and today’s recipe is by far the one I’m most satisfied with and its super easy! Sorry no step by step pictures for this post because I forgot to charge my camera battery :X

raw mango cheesecake

RAW MANGO CHEESECAKE

INGREDIENTS

Base
½ cup raw almonds
½ cup raw pecans
2 TBS agave nectar
1 TBS coconut oil
1/2 TSP vanilla extract
1/4 TSP sea salt

Middle
2 cup raw cashews
1 cup zucchini, peeled and chopped
5 TBS lemon juice
2 TBS coconut oil
1/3 cup agave
1TSP vanilla extract
1/2 teaspoon sea salt

Top
1 heaping cup mango, chopped (use ripe mangoes)
1/4 tsp turmeric powder

raw mango cheesecake

HERE’S HOW
Base
1. Pre- soak the almonds and pecans for around 4 – 6 hours
2. Process the almonds and pecans until the nuts are broken down into very small bits and crumbly.
3. Add in the agave, coconut oil, sea salt and vanilla and continue processing.
4. Transfer the mixture into your cake tin and press the down the base firmly. Try to make it as even as possible.
5. Leave the cake tin the freezer.

Middle
1. Blend all ingredients using a high speed blender till smooth.
2. Pour slightly more than ½ of the mixture into the cake tin and let it set back in the freezer for another 45 min – 1 hr.
Top
1. Add mangoes and turmeric to the remaining mixture in your blender’s container. Blend till smooth. Don’t worry you won’t taste the turmeric (won’t that be weird!) , it’s basically a natural yellow food colouring.
2. Pour the mango layer into the cake tin and let the cake set in the freezer for at least 5 hours.

raw mango cheesecake

Thaw for 15 min before you cut and serve. Garnish with cube mangoes and mint!
I really hope you enjoy this recipe and do share with me what you think after you’ve tried it!

Raw Thriple Decker Brownie

Hello all,

I’m really excited about today’s post! Been wanting to post this for some time now and yay I finally have time today.

Raw thriple decker brownie

Raw brownies are one of the simplest raw deserts to create. Its one of those uncomplicated deserts that can be made using few and simple ingredients and yet taste pretty darn amazing. Not surprising that its a dessert that most new raw foodists (including myself) always attempt first.

I recall my first time attempting the raw brownie two years back.. I was armed with my new food processor and was so eager to start that I cut my finger on the sharp blade. Hahaa but it turned out pretty good and I was eagerly offering all my (apprehensive) family members a slice (or two , as i would insist!!). Fast forward two years later, and a little wiser, I decided to shake things up abit  and make a thriple layer raw brownie for my best friend’s birthday potluck.

I’m soooooo pleased with the way this brownie has turned out. It tasted really delicious and everyone at the potluck couldn’t believe this was raw…or healthy. The only downside was that my layers weren’t that even…but I’m sure you can do a better job =)

Okay, enough rambling, here’s the Raw Thriple Decker Peanut Butter Chocolate Frosted Brownie, or

RAW THRIPLE DECKER BROWNIE (in short!)raw thriple decker brownie

WHAT YOU’LL NEED

BASE layer (the brownie)
2 cups walnuts (pre soaked, preferably dehydrated)
1 cup dates
1/4 tsp salt
1/4 tsp vanilla essence
4 1/2 tbs cacao powder
1/2 tsp coconut oil

MIDDLE layer (the peanut butter crunch)
1 1/4 cup raw rolled oats
1/2 cup raw peanut butter (or normal PB if you don’t mind it not-raw)
1/4 tsp salt
1/4 cup agave
*Add more agave if your peanut butter has no sweetener.

TOP layer (the chocolate frosting)
2 ripe avocados
1/4 cup cacao powder
1/4 cup agave + another 1 tbs
1 tbs coconut palm sugar
1/4 tsp salt
1/4 tsp vanilla essence

OPTIONAL
Coloured sugar rice (Yes this is not raw but i wanted to make it more cheerful since its a birthday cake! Omit this if you want it completely raw and add healthier options like chopped nuts)

HERE’S HOW

BOTTOM Layer
1) Line your pan with parchment paper.
2) Process the walnuts first. Many recipes say to stop processing once it becomes crumbly but personally I find that processing it longer till it becomes more like a paste (before it turns to butter) makes it way more fudgy.

brownie  layer
3) Add in the rest of the ingredients except the coconut oil and continue to process. Add the coconut oil last. Your base should have a consistency like the picture below. Don’t worry if its not that sweet because you’ll have your middle and top layer to balance out the flavours.

brownie layer
4) Press it into the pan, making sure that you press it down tight and the sides are all filled.
5) Leave it in the freezer.

MIDDLE Layer
1) Process the rolled oats till it becomes a little more flaky.
2) Add in the rest of the ingredients and continue to process.
3) Spread crumbs evenly on top of the base layer and press down evenly.

DSCN9116

DSCN9117
4) Put it back into the freezer.

TOP Layer
1) Simply throw everything in the food processor and process till you get a beautiful, smooth ganache. YUMMM

DSCN9119
2) Spread it on the top layer of the brownnie and back in the freezer it goes.

DSCN9121
DSCN91243) Let this stay in the freezer for around 4 – 6 hours. Sprinkle on toppings (optional) before you serve.

.

.

.

Raw thriple decker brownie DSCN9130

raw thriple decker brownie

Do drop me a comment or email if you’ve tried this recipe because I would love to know what you all think! Hope you all enjoy this as much as my friends and I did =)

Raw Chocolate Ganache Tart – BEST RAW CAKE EVER

Heelllo all, Happy Sunday! Its been a crazy busy week for me and I’m in serious need of a good night’s rest….hopefully your week has been less tiring.

Anyway, today’s recipe post is gonna BLOW YOUR MIND! Im sure of it cos it blew mine right outta the window!

Presenting, the Raw Chocolate Ganache Tart     IMG_20130517_191923

HOLY SHIT, this is the best raw chocolate cake I’ve made and one of the best I’ve tasted….!! Please forgive my crude language and excited exclamation marks, its a natural response once you’ve had a bite of this rawsome goodness.

IMG_20130517_192356

Got recommended this recipe by one of the instagrammers I follow (@cheryleatsveg). I never fail to get motivated and inspired by the raw/vegan community on instagram.  So I modified the recipe a little because I’m using a smaller springform pan and luckily for me, it turned out really well too. If you are using a larger pan, you can try the original recipe here.

RAW CHOCOLATE GANACHE TART by Laura Coexter

IMG_20130517_212230

INGREDIENTS (7,28″ pan)

THE BASE
– 1 cup almonds or hazelnuts (I used almonds)
– 70 g dates, pitted
– 1/2 tsp salt

THE FILLING
– 1 1/2 big ripe avocados ( I used 3 small ones because its quite hard to get the real large ones in SG. I might probably add another 1/2 in future)
– 70 g cacao powder
– 1/3 cup coconut oil
– 100 g raw coconut sugar
– 1/2 tsp vanilla essences
– Pinch of salt

HERE’S HOW
1) In a food processor, blend the almonds. Add dates and salt and blend till the mixture turns dough like. Add in 1 tsp of coconut oil and mix it in with your hands.

2) Press the dough into the pan to form the base. Leave in the freezer to harden overnight.

IMG_20130517_171141

3) Place all the filling ingredients in a food processor and process till smooth. Taste as you go along, I had to add more salt to bring out the chocolately flavour. Pour the ganache over the base and send it back to the freezer for around 2 – 3 hours.

IMG_20130517_171059

And tadahhhhhh! Enjoy a slice of heaven =)

IMG_20130517_212432

Raw Sunflower Pate

IMG_20130508_191013

Other than raw desserts, my other all time fav dish to make is…DIPS!

OKay, so its not really a “dish” per say but I simply loveee making it. One reason is because dips are so versatile! They can be used as a sauce, a spread, a paste or simply as in tasty dip to dunk your plain vege sticks in (in my case, I sometimes eat it out of a bowl, like rice. disgusting right hahaha)

I have to share this really delicious and EASY raw pate (spreadable paste) that I just made. So pleased with the way it turned out! Brought it to work to let the chefs and colleagues try and they loved it too!

RAW SUNFLOWER PATE
RAW , VEGAN, GF

INGREDIENTS

1 1/4 cup raw sunflower seeds
13 pcs of sundried tomatoes (mine were pretty small pieces)
2 tbs olive oil
Zest of 1 lemon + lemon juice
1 clove garlic
1/2 cup fresh basil leaves
1/2 tsp agave
1 tsp tamari
Generous pinch of salt
Pinch of pepper

HERE’S HOW

1) Soak sunflower seeds for at least 4 – 6 hours or overnight.
2) Soak sundried tomatoes in olive oil overnight (if so, use only 1 Tbs of olive oil later on) or in hot water for 5 – 10 min to allow it to soften
3) Process all ingredients together till it becomes a pastey texture. Taste as you go along and stop when you find the consistency you like best. I personally like mine a thick and not that smooth.

Too dry? Add a little water or olive oil.

IMG_20130509_142919

Used it a a spread for a mini tapas lunch I made for myself – with homemade raw almond bread , tomatoes, avocado and alfafa sprounts. Sadly the bread wasn’t fantastic, but I’ll get a post up once I perfect the recipe

IMG_20130509_142830

Such a satisfying meal. Hope you enjoy it as much as I do!

Ps/ second batch of sunflower seeds soaking while I’m typing this post.

Lucuma Powder & Raw Chocolate Nut Butter Cups

I’m on a roll.

Two blog posts in one day! *pats myself on the back*
But honestly, Its really because I’m jet lagged and am forcing myself to get back to normal sleeping hours.. so I’ve decided to add a new entry haha. I actually have a long back log of recipes and content that I’ve been meaning to blog about but have always pushed it to “tomorrow”. But today I made Raw Chocolate Nut Butter Cups and I won’t let it backlog!

Used this recipe from My New Roots , one of my FAVOURITE blogs. Please check out Sarah’s blog if you haven’t already done so. Her recipes are not overly complicated and i love her style of writing. I substituted the Raw honey for Agave; and used raw cashew nut butter i got from Whole Foods. I also placed it in the freezer instead of the fridge. Only took around 10 min to harden! Took me less than 1/2 hour to make these.

DSCN0493DSCN0494

Anyway, been meaning to find a recipe to use the Lucuma Powder i got from Whole foods and Sarah answered my prayers. She does a great job explaining what Lucuma Powder is and its superfood like benefits. I’ve did some more research and here’s a summary of Lucuma Powder in easy peasy point form.lucuma fruit

(Above : Lucuma fruit. Looks a little like persimonns)

DSCN0471

Luccuma powder…
– Comes from the Lucuma fruit, a native fruit of Peru
– Is basically a flavouring. Tastes a little like maple. Other forms of Lucuma include pulp or dried slices.
– Is natrually sweet and low in GI. Suitable for people cutting down on sugar consumption.
– Is gluten-free.
– Is a superfood. High in beta-carotene, iron, fibre, zinc, vitamin B3, calcium and protein.
– Helps to thicken the food slightly
– Commonly added to beverages, smoothies, yogurt, granola, pudding , pastries and ICE CREAM. In fact, in many places, the lucuma ice cream flavour is more popular that chocolate or vanilla!
– Can be found in organic food shops like Four Seasons Organic, The Living Cafe, Eat Organic and the Real Food Grocer. (this is for Singapore only). Or you can purchase it on iherb.com

So do check out her blog and follow the recipe…i gaurantee you won’t regret it!!

In fact, I’m going to have one nut butter cup right now! WEEEE

// update: Check out another lucuma recipe here

Raw foods day 19 & Raw banana oat sqaures recipe

Its been 19 days  and I’ll be coming to the end of my raw detox soon. Been CRAVING for ice cream so I decided to make Choco-cherry “ice-cream” soft serve for dessert yesterday to accompany my Homeland marathon  (frozen bananas + frozen cherries + cacao powder + cacao nibs + agave nectar — all food processed). But alas, i forgot to put my bananas in the freezer, and had a mini panic attack (no ice cream?!?!) . So I caved and went to buy my favourite vegan coconut ice cream =X

Yummy yum yum

IMG_20130119_211635

Anyway, today i made the most DELICIOUS raw banana oat squares and i couldn’t wait to share!

IMG_20130120_154841

Got the recipe from The Sweet Life, one of my favourite blogs! I used the same ingredients but created my own proportions. You can do the same too, because the ingredients go so well you’re bound to get something delicious anyway.

Raw banana oat squares

Ingredients

  • 2 bananas ,sliced and dehydrated over night ( I use the Ezidri dehydrator, and set it at low). Make sure the bananas are still a little stick and foldable
  • 1/3 cup pecans + 1/4 cup pecans
  • 2 large medjool dates
  • pinch of salt
  • 1/2 cup raw rolled oats

Here’s how

  • Dehydrate bananas overnight
  • Process bananas + 1/3 cup pecans + 2 large dates + salt
  • Add 1/4 cup pecans and 1/2 cup rolled oats
  • The texure becomes dough-like..flatten it into a little square on a parchment paper. Freeze it for a bout 1 hour so that it becomes easier to cut into squares.
  • ENJOY!