vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

METHOD
1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)

 

2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.

Vegan chocolate

I may be anti-Valentine’s Day due to if having become a money making exercise BUT I am all for an excuse to make chocolate…..

1/4 cup coconut oil
1/4 cup hulled tahini (I’ve used Naked Foods brand for this one)
1/4 cup cacao (also Naked Foods)
1 tablespoon Rice Malt Syrup (you guessed it, from Naked Foods)
Optional: a sprinkle of vanilla powder – I’m currently using Heilala, which you can pick up at About Life
Raspberries, for decoration

METHOD

If you’re currently in Australia, your coconut oil will well & truly be in liquid form already….
1. Melt together coconut oil, tahini & cacao on a low heat. If you’re adding vanilla, throw it in now. Once combined, the mixture should look quite thick & ‘creamy’.
2. Remove from heat & stir in rice malt syrup well.
3. If you’re adding raspberries, place one in each mould before pouring in chocolate.
4. Pour chocolate into moulds, throw in the freezer. Lick spoon / bowl / any over utensils covered in chocolate
5. Attempt to wait a full hour until they are ready to devour.

*If it’s summer where you are, they won’t last long out of the fridge before they become a big chocolate puddle. Keep in the fridge or freezer 

  

Home made low-fructose vegan chocolate 

There’s something very dangerous I need to tell you: how to make your own vegan chocolate. At home. In 5 minutes.

Keeping in line with my name, it also contains 6 ingredients only.

INGREDIENTS

150g (3/4 cup) cacao butter. I use Naked Foods this time.
40g (1/2 cup) cacao
35g (3 tbspns) chia seeds
100g tahini. This time I used the Woolworths Macro organic brand.
75g (1/4 cup) Pureharvest Rice Malt Syrup
Optional: 1 tspn vanilla powder (I use Heilala) &/or 3 tbspns desiccated coconut

METHOD

note: I never bring this recipe to boil, it remains on a heat just high enough to melt cacao butter

1. Melt the cacao butter on a low heat.
2. Once melted, add in the tahini, cacao & chia seeds. Add the vanilla powder here if you are using it.
3. Remove from heat & stir in the rice malt syrup. Taste to see if you feel it needs to be sweeter.
4. Pour into moulds – I used a silicone cake loaf ‘tin’ & some individual silicone muffins holders. Place straight into the freezer & leave for a minimum 40 minutes.


Vanilla ice pops w choc swirl | GF VEG RSF

I will taste these ice pops a little later to see if anything needs refining but for now, here’s the ingredients without quantities:

Greek yoghurt
Cinnamon
Organic Vanilla bean
Rice malt syrup

CHOCOLATE
Organic cacao butter (I like Loving Earth brand)
Organic cacao
Organic coconut oil
Organic rice malt syrup (I use ‘Pure Harvest’)

METHOD
1. Melt together cacao butter, coconut oil & rice malt syrup. Stir well then add cacao. Stir well again. Keep warm so it doesn’t set!
2. Put Greek yoghurt in a bowl, then stir through vanilla bean & cinnamon. Gently fold through the rice malt syrup so you can see the swirls.
3. Pour into ice pop holders, freeze overnight.

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Raw vegan chilli chia chocolate

INGREDIENTS
1/4 cup cacao
1/4 cup coconut oil (in liquid form)
1 tbspn rice malt syrup – or more if you like your chocolate sweet. Alternatively you can use maple syrup to sweeten
1 tbspn chia seeds
1/4 tspn chilli – powder form is best so it can’t be distributed evenly through the mix (*not essential – omit if you don’t like chilli)

METHOD
1. Line a small container (that is ok to go in the freezer) with baking paper
2. Mix together coconut oil, cacao, chia seeds & chilli then slowly add rice malt syrup, tasting as you go to ensure you get you desired sweetness.
3. Pour quickly into the container & pop in the freezer for 1 hour.

raw vegan chocolate made with coconut oil is very rich so take it slow!

The chocolate can be stored in the freezer or fridge but don’t leave out as it will melt quickly!

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