This recipe is a raw version of cheesecake, no cooking needed! There is no sugar, no dairy, and no eggs. It retains its richness with the use of nuts as the base, but because the cheesecake is served in “mini” cups, you can keep your portion control in check while still getting the definitive, dense dessert that cheesecake is all about.
I’ve always resisted making nut-based raw desserts, because I firmly believe they defeat the purpose of eating healthy, since nuts are extremely heavy and it takes a lot to make just one slice of cake. Just because something has a raw or vegan label does not mean it’s going to do your body good. I mean, sugar is vegan and uncooked meat is raw. In fact, you’re probably better off eating the real deal rather than a supposed “healthier” alternative if it’s really just a massive bag of nuts, albeit presented quite nicely, you’ll have consumed. So, yes, it’s important to pick and choose under the umbrella of a raw or vegan diet, and it helps to look at things in terms of density rather than labels. The denser the food is, the more difficult it will be to digest.
However, raw nut-based desserts are absolutely rich and yummy, and if few bites are all you’re having, then you can rest assured it’s a wholesome option – much like snacking on a handful of almonds (rather than pouring an entire bag of cashews into your mouth in one sitting). Instead of making a traditional-sized cheesecake, I’ve made mini cakes that keep the portion guessing at bay.
Mini Raw Cheesecakes
Keywords: no-cook no-bake vegan raw cashew walnuts raisins cheesecake
Ingredients (Makes 1 pie)
For the Crust
- 1.5 cups walnuts
- 1 ½ cups raisins
- Dash of sea salt
For the Filling
- 2 cups cashews, soaked overnight, drained and rinsed
- Juice of half a lemon
- 1.5 tsp vanilla extract
- 1/4 cup honey (or maple syrup or agave nectar)
- Dash of sea salt
For the crust, food process the raisins and walnuts until the mixture resembles chunky crumbs.
Press the crust against the bottom and sides of small glass ramekins (or any size base you desire).
For the filling, use cashews that have soaked overnight in room temperature water. Rinse before use.
This is an important step. Soaking helps to remove the enzyme inhibitors that the cashew carries around to prevent it from sprouting in nature. Birds are too small to deal with the effects of live enzymes in their tiny bellies, so the inhibitors are ideal for them, but not so much for humans. Getting rid of the enzyme inhibitors through soaking helps us to more easily digest nuts! All nuts have to be soaked to get rid of these enzyme inhibitors, save for pistachios and walnuts.
Combine all ingredients in a food processor and mix until smooth. This may take a few minutes. Be patient – it’ll come together.
Fill each walnut crusted ramekin with a generous tablespoon.
Set in the refrigerator to help firm. Or, eat them right away. Garnish with strawberries before serving.
Enjoy! I sure did…
Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.
Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.
Vegan Carrot Cupcake with Fig Cream Frosting
Cook Time: 15 minutes
Ingredients (12 cupcakes)
For the Cupcake
- 2 cups whole-wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1.5 cups shredded carrot
- 1/2 cup raisins
- 1/2 cup chopped dried figs
- 1.5 tsp cinnamon
- 1 cup water
- 1/3 cup orange juice
- 1/2 cup apple sauce
- 1/2 cup water
For the Frosting
- 5 figs, soaked and drained
- 2 tbsp molasses or carob syrup
- 1/2 can (7 oz) of coconut milk (the thickest part)
For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.
In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.
Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.
Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.
Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).
For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).
Blend until smooth.
Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.
Top the muffins with the cream.
Garnish with leftover shredded carrot and raisins.
So moist, rich, creamy…
You will beyond love these!
Nothing beats a bitter cold Winter day like the comfort of baked squash and the scent of caramelized maple syrup. The result is warm, satisfying, and absolutely healthy. Kabocha is a lighter, less starchy squash than butternut, but it cooks and complements very much the same way in recipes. I think it’s best eaten as simple as possible – baked with butter – but when channeling Winter comfort, nothing hits the spot like the addition of maple syrup.
Its color glows, but so too will you!
Kabocha Squash: is low in calories and carbohydrates, is a great source of beta-carotene, which can be converted to vitamin A in the body, promotes healthy white blood cells for good immunity and night vision, provides 70% of the recommended daily allowance of vitamin A in one cup, contributes to healthy hair and skin, is anti-inflammatory, and is packed with fiber.
Ingredients (2 servings)
- 1 kabocha squash
- 1/4 cup maple syrup
- 2 tbsp extra-virgin olive oil
- Dash of salt
- Raisins for garnish
Slice kabocha into even sized pieces, about 1-inch thick and several inches long. Place on a baking sheet and coat all the pieces evenly on both sides with olive oil and maple syrup. Dash with salt.
After baking in the oven at 400 degrees Fahrenheit for approximately 25 minutes, the kabocha is ready! The scent of caramelized maple syrup is out of this world.
Serve with a garnish of raisins.
Enjoy! Tender, warm, and hits the spot on a cold Winter’s day.
I’m always looking for a little sweet, dessert-like snack to have on hand, something that doesn’t leave me guessing, “Is this too much?” Well, by creating portion-sized pieces, my problem has been solved.
Snow Top Balls
– 1 cup walnuts
– 1/4 cup raisins
– 1/3 cup almonds
– 4 pitted dates
– 1 tsp almond butter
– 1/4 cup dried coconut
– 3 tsp maple syrup
– 1/8 tsp salt
– 1 bar dark chocolate, melted
– dried coconut for dipping
This recipe couldn’t be easier. Simply food process all the the ingredients, save for the last two.
Pulse until it clumps up and forms a bar. This tells you its ready to be shaped.
Shape the mixture into 1 1/2 inch balls and set on a cookie sheet.
Take your favorite dark chocolate bar and melt on a double broiler.
Dip one end of each ball into the chocolate mixture and while still wet, dab in dried coconut.
VOILA! Let them set on the sheet to allow the chocolate to harden. You can freeze or refrigerate them to hasten this process.
With the remaining chocolate, I created a chocolate cookie. Simply pour the melted chocolate on a cookie sheet, drop any nuts or dried fruit you have on the chocolate to dry into the cookie.
Not sure which one to eat first…