Raw Coconut Lemon Cheesecake (VGN & GF)

Happy January and Happy 2019! Hope you had a great start to the new year.

Who is (always) in for some yummy raw vegan cheesecake? *hand raised*

I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.

This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

Ingredients:

Crust:

  • 100g fresh pitted dates
  • 70g toasted almonds
  • 20g shredded coconut

Filling:

  • 200g cashews (soaked in cold water for at least 4 hours)*
  • 200g coconut yogurt
  • 100g agave syrup (or other natural sweetener of your choice)
  • 1 tbsp of lemon zest
  • 1tsp of melted coconut oil
  • 1tsp vanilla extract
  • 50ml lemon juice
  • A pinch of salt
Directions:
  1. Line the bottom of a round cake pan/baking tray with parchment paper.
  2. For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
  3. Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
  5. Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
  6. Pour the filling over the prepared crust and freeze it overnight. In  case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.

In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

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(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)

 

If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
Much Love,
Blissfully Grateful

 

Banana, coconut and cinnamon muffins (Vegan & Gluten Free)

A couple of weekends ago, when the weather was rather gloomy and rainy, I went to a friend’s place to play some board games. As it is already usual to get peckish whilst playing them, I decided to bake some banana coconut muffins to take with me. Since the muffins were gone in no time because people actually seemed to like them, I thought I would share the recipe with you! 🙂

I did not use any oils or sugars in the batter and, believe me, there is really no need to. The muffins turned out naturally sweet and with a perfect consistency.

Ingredients list: (serves about 8/9 muffins)

  • 1 small/medium ripe banana
  • 20-30 ml of unsweetened soya milk (or any other plant based milk of your choice)
  • 1 vegan egg (1 tbsp flaxseed meal + 3 tbsp water)
  • 20 grams of coconut flour
  • 35 grams oat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • Cinnamon to taste

Directions:

  1. Start by preheating the oven to 180°C/350°F and line a muffin pan with muffin liners.
  2. Combine all the ingredients in a blender or food processor and blend until smooth.
  3. Spoon batter evenly amongst muffin wrappers, filling each ¾ of the way up.
  4. Bake for about 15-20 minutes
  5. Transfer all the muffins to a rack and let them cool slightly before serving
  6. …and enjoy!

Let me know if you decided to give a try to this recipe. In case you did, I hope you enjoyed the muffins! 🙂

 

Much love,

Blissfully Grateful