Vegan Raw Desserts

cashews

Lemon Cheesecake

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Happy April!

Spring is here in San Diego and I am loving it! Why?!? Because I love the warmer weather, the longer days and the fresh produce.  The best part is that I am going to be sharing this with family from the east coast. My Mom, Dad, Grammy and Grampa are all coming to visit…oh and have I mentioned… my best friend in the whole wide world is coming too?! It is going to be busy but so fun! I only get to see my family twice a year so it is the highlight of my year!

In other news I will also be shooting more videos for my YouTube Channel this week!!!!!  Meaning there will be a new Naturally Healthy Dessert recipe every Monday until July 3rd! (Breaking into dance now!) I am making a berry crumble, popsicles, peanut butter fudge, nice cream sandwiches and more…

Anyways, here is this weeks yummy recipe; Raw Lemon Cheesecake. I created this recipe for a friends baby shower who loves anything Lemon! She absolutely loved it and so didn’t her soon to be little guy! It’s perfectly tart, sweet and smooth! Hope you enjoy!


Lemon Cheesecake
Print Recipe
This Lemon Cheesecake is lightly sweet, tart and perfect smooth! Best part is there is no refined sugar, dairy, gluten or soy!
Servings Prep Time
12 servings 20 minutes
Passive Time
4 hours freeze time
Servings Prep Time
12 servings 20 minutes
Passive Time
4 hours freeze time
Lemon Cheesecake
Print Recipe
This Lemon Cheesecake is lightly sweet, tart and perfect smooth! Best part is there is no refined sugar, dairy, gluten or soy!
Servings Prep Time
12 servings 20 minutes
Passive Time
4 hours freeze time
Servings Prep Time
12 servings 20 minutes
Passive Time
4 hours freeze time
Ingredients
Crust
Lemon Filling
Servings: servings
Instructions
Crust
  1. Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust into 2 small springform pans or 12 mini silicone molds. Set aside.
Lemon Filling
  1. Blend all ingredients in blender until a smooth even consistency. Evenly spread filling into base. Set aside in freezer for 4 hours.
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Vegan Chocolate Milk

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healthy-chocolate-milk-vegan

Is there a single kid out there who didn’t want to upgrade their traditional school milk for chocolate milk?  If you weren’t deemed lactose intolerant, milk was probably a staple in your childhood diet. For most of us, it was milk in our breakfast cereal, a carton with our school lunch and finally, a big glass of milk with dinner. Unfortunately for me, I have been lactose intolerant for as long as I can remember. And I am not the only one. About 1/3 of Americans are as well.  In addition, milk has been in the hot seat the past few years with questions about how healthy it really is. So what is a health-conscious girl like me supposed to do? Create something that tastes even better of course, with no gray areas! That’s right — Chocolate Milk is getting a Naturally Healthy makeover!

healthy-vegan-chocolate-milk

Now, I created this chocolate milk recipe for my little 3 year old nephew. My twin sister and brother-in-law are trying very hard to ensure that he eats healthy, but in a world where every restaurant wants to serve your kid juice or chocolate milk, it can be hard. They win some battles and lose others, but now, he can have “chocolate milk” whenever he comes to visit Auntie Laura!  Plus, I added a little touch of yacon syrup to the recipe. So, not only is he getting something delicious with no refined sugar or fake ingredients, but he is also getting some prebiotics which are great for his tummy and mine, too!

*This recipe was originally featured on Blendtec 4/20/16. http://www.blendtec.com/recipes/vegan-chocolate-milk

Vegan Chocolate Milk
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Vegan Chocolate Milk
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients (excluding yacon syrup) in a blender and blend for 2 minutes. Add yacon and pulse 2-4 times until well blended. Serve and enjoy immediately of seal in an airtight mason jar in the refrigerator for up to 7 days.
Recipe Notes

Helpful Hint: If you don't accidentally drink all of the chocolate milk as soon as you finish it, note that it is completely normal for the milk to separate slightly. Simply shake before serving. 

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Strawberry Cheesecake

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If you are looking for crowd-pleasing Valentines’s Day dessert then look no further! This vegan strawberry cheesecake is all you will need! It is fresh, light and creamy!

strawberry-cheesecake

Strawberry Cheesecake
Print Recipe
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Strawberry Cheesecake
Print Recipe
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Servings Prep Time
12 mini cheesecakes 15 minute prep time
Passive Time
4 hour freeze time
Ingredients
CRUST
CHEESECAKE FILLING
Servings: mini cheesecakes
Instructions
CRUST DIRECTIONS
  1. Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust mixture into the base of 2 small springform or 12 mini molds. Set aside.
CHEESECAKE FILLING DIRECTIONS
  1. Process all ingredients except for strawberries and cherries until even blended. Add remaining fruit until smooth, even consistency in the food processor. Evenly spread filling onto base. Set aside in freezer.
Recipe Notes

Helpful Hint: If you are unable to use fresh fruit, be sure to fully thaw your strawberries before adding them into the filling; otherwise the coconut oil will harden up and create a chunky looking texture.

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Sweet Cashew Milk

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Sweet Cashew MilkI was inspired to make this delicious glass of yumminess after being introduced to it through a juice cleanse! It was my favorite juice of the cleanse, and I wanted to recreate it! (I personally think mine is better… No bias though.) I knew that it’d taste fantastic in coffee, and it’d be the perfect “milk” to my raw chocolate chip cookies (recipe coming soon). Not only that, I knew that it’d be the perfect replica for any recipe calling for milk. And because I can’t have diary, I needed that replica! Give it a go and let me know how you enjoy your cashew milk!

Sweet Cashew Milk

soak time: 2 hours

prep time: 10 min

INGREDIENTS

1/2 cup raw cashews (soaked 2 hours & drained)

5 medjool dates

½ teaspoon vanilla extract

1 vanilla bean pod, scraped  (optional)

2 cups water (3 cups for a more “traditional” milk consistency.)

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

dash of saltHealthy vegan milk and cookies
DIRECTIONS

Place all ingredients in a blender and blend for 2 minutes. Serve and enjoy, or seal in airtight mason jars in the refrigerator for up to 7 days.

Helpful Hint: A little nutmeg and cinnamon go a long way, so use sparingly.