Friday, February 26, 2016

RAW Lemon and Blackberry Slice

I am loving creating so many different ideas for raw things, in particular desserts it's unlimited the many different fruits available to create thing with.

Ingredients Base
1 cup Raw Almonds (soak overnight if you don't have a great blender)
1 cup shredded Coconut
9-11 Medool Dates (pitted)
2 Tbsp Cacao Powder
1/4 tsp Himalayan Pink Salt 

Ingredients Fillings
3 cups Raw Cashews (soak if needed)
3/4 cup Coconut Cream
1/2 cup Organic Rice Malt Syrup
1/4 tsp Himalayan Pink Salt
1 Tbsp + 2 tsp Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon 
125 grams Fresh Blackberries
remainder of the Lemon juiced extra
4 tsp Coconut Oil

For the chocolate drizzle: mix cacao powder, maple syrup or agave nectar and coconut oil in equal parts... melt if needed and stir, taste and adjust to your own liking.

1. In a processor add all the ingredients for the base except dates and pulse till all incorporated well add the dates and process again, test to see if pinching a small amount in your fingers holds together, if not add another date at a time till it does.
2. In a square slice tin, with baking paper liner press the mixture into it evenly covering the whole base (you might have a small amount left over that you can freeze), you can use a class to roll the base while it's in the tin so it's one thickness. Pop in to the freezer till the filling is made. 
3. In a blender add the nuts, coconut cream, rice syrup,1 Tbsp + 2 tsp lemon juice, vanilla, and salt and blend till smooth, It should have a thick gloopy consistency and that's fine.
4. Scoop out about half into a bowl and leave the other half in the blender,  add the blackberries to the half in the blender and blend till all mixed in, pour into a clean bowl.
5. To the plain mixture add the remainder of the lemon juice and all the zest and mix and add 2 tsp of coconut oil and stir.
6. To the blackberry mixture add 2 tsp coconut oil and mix well.
7. Grab the base from the freezer and add the lemon mixture to it spreading it evenly, pop it back into the freezer for 10mins.
8. Now add the blackberry mixture to the top of the lemon mixture and put it back in the freezer till it's firm, This holds it's shape well in the fridge and doesn't need to be kept's up to you.
9. Once it's firm slice it up anyway you like and drizzle with the melted raw chocolate if you like.
Enjoy!  =) 



Sunday, February 21, 2016

Blue Heaven Swirl Vegan No-Churn Ice Cream

Just another flavor to add to the few on the blog already, I love this flavor it's really simple and easy, This isn't my own idea as I'm sure it's been done may times :)

2 cans Coconut Cream (liquid removed)
1 can Coconut Condensed Milk
Blue Heaven Topping Areoplane brand

Vanilla Extract

1. Beat the coconut cream till it's starts to go fluffy and add the condensed milk and bring it back to the same constancy.
2. Add the vanilla beat it in.
3. Add a small amount of ice cream mixture to the container you will use to store it, and add a squirt of blue heaven then add more ice cream mixture and a squirt of the syrup till all the ice cream is used up, get a knife and gently make a swirling pattern trying not to mix the colors to well. Freeze and Enjoy!  =) 

Wednesday, February 17, 2016

Blueberry Muffin Vegan After Workout Smoothie

This is my after workout smoothie I have most day's, I change it up sometimes and add some fruit juice or chia seeds as well, but basically this has what you need prior to a workout to help repair the muscles.
An easy recipe when you have limited ingredients in the fridge!

2 cups Soy Milk
1 cup Water or Fruit Juice
1/2 cup Rolled Oats (not quick oats)
2-3 Medool Dates or Maple Syrup to taste
1 cup Blueberries (frozen or fresh)

Add all the ingredients to a good blender on high for 30-40 secs  Enjoy!  =) 

Monday, February 15, 2016

Vegan Tiramisu Torte With Chocolate Brownie Crust

I was missing Tiramisu so much and thinking how nice it would be come come up with some kind of new interesting version of it... in a cheesecake kind of style, As with most of my plans they never turn out the way I think it or dream it...but this one has turned out way better then I ever dreamed possible, and you wont believe how delicious it tastes... let alone that fact it's vegan!

3 tubs Tofutti Cream Cheese (room Temp)
4 tsp Kahlua or a coffee liqueur substitute
4 tsp Iced Coffee Syrup
1+1/2 cups Coconut Cream
3 cups Coconut Cream (extra for topping) Refrigerate overnight or 3-4 hrs
1 packet Chocolate Ripple Biscuits (any plain sweet vegan cookie will do)
1/2 cup Brown Sugar
1/4 cup Raw Sugar
6-7 tsp Instant Coffee Granules
1/4 tsp Xanthan Gum 
1/2 cup Kahlua (extra)
1/2 cup Coffee Syrup (extra)

Brownie Crust can be found Here!
You can use any crust you like.

1. Make the brownie batter and only use enough to cover the bottom of a large spring form pan, pressing it in evenly and a very thin layer as it will rise slightly, and bake it 10-15 mins it shouldn't be hard but soft but have some give in it...set aside to cool.

2. In a stand mixer with balloon whisk attachment, Add the cream cheese, coconut cream and mix well till all the lumps are gone.

3. In a small bowl add the 4 tsp coffee liqueur, 4 tsp coffee syrup and 6-7 tsp coffee granules and heat in a microwave for just under a minute to melt the granules (watch it it will bubble over)

4. Add the sugar to the cream mixture and beat for 1 min and add the coffee mixture now slowly and taste as you go, add more or less by own taste.

5. In a ramekin add the extra coffee syrup and Kahlua and stir it, grab the crust and leave it in the spring form pan and using a pastry brush brush evenly all over the crust on the top side 
(don't soak it!)  

6. If the cream cheese mixture is still quite liquid-like very slowly sprinkle the xanthan gum in while the mixer is still running on high *(It's important to sprinkle it very slowly in as it will start to suddenly thicken) it should be a pudding like thickness.

7. Pour a layer on to the crust saving half and smooth it evenly out.

8. Dip one biscuit in to the coffee syrup let sit for 5-10 sec not too long as you want the biscuit to still be slightly crunchy, and lay each biscuit on to the mixture as a layer, just cover with soaked biscuits.

9. Pour the last of the mixture over the biscuits smooth out evenly and add another layer of soaked biscuits, sit in the fridge till the final layer of cream

10. Add the cream to a chilled mixing bowl and beat till peaks form you can add a Tbsp of powdered sugar to it for sweetness (optional)

11. Add it to the final layer and sprinkle with coco powder and grated chocolate or any way you like!
Enjoy!  =)


Thursday, February 11, 2016

Raw Layered Vegan Cheesecake Mango,Kiwi and Strawberry

The first of many Raw Cheesecakes I want to create! I planned this out way differently then how it turned out, but I am really happy with the results.
*Raw cheesecakes will be part of my catering business that I hope to have up and running very soon.


1+1/2 cups Shredded Coconut
2 cups Walnuts
7-8 Medool Dates
1/4 tsp Himalayan Pink Salt
2 tsp Vanilla Bean Extract
(optional) 2 tsp Coconut Oil

3-4 cups Cashews
1/2 cup Maple Syrup or Agave Nectar
1+1/2-2 cups Cashew Milk or Almond Milk 
1 small Lemon Juiced
1/4 tsp Himalayan Pink Salt
7 Medool Dates
2 tsp Vanilla Bean Extract
3/4 cup Coconut Oil
6 Kiwis (blended to pulp without skin) 
3 large ripe Mangoes (peeled and deseeded and blended to pulp)
1 handful of ripe Strawberries (blended to pulp)

1. Make the crust first, In a food processor add the dates, walnuts, coconut, Vanilla and salt process till it starts to ball up or when you pinch a small amount it stays together (the oil can help here or add more dates)
2. In a large spring form pan, Tip the mixture in to it and spread evenly over entire base of pan pressing down to make sure it's firmly packed and pop in to the freezer to chill.
3. If you have a good processor otherwise using a blender, add the cashews, dates, maple syrup, salt, lemon juice, vanilla and oil and mix, if the ingredients are still too dry add some of the milk a bit at a time (it should be a thick pancake batter constancy) 
4. Once all the mixture is done, separate the mixture in to 3 bowls as evenly as you like I only used a small amount of mixture for the strawberry top. Then add the kiwi to one bowl, the mango to another bowl and the strawberry to the final bowl and mix well to incorporate.
5. Grab the crust from the freezer and add one layer and put back into the freezer for 30mins or so just to firm up slightly and do the same for each layer. Set overnight or at least 4hrs and can store in the fridge or freezer, Will hold it's shape in fridge. Enjoy!  =)  


Saturday, February 6, 2016

Vegan Savory Popcorn

You can't watch a movie without popcorn, well not in our house anyway. I've been making this flavor for the longest time and it's very nice, Savory snacks are my thing even though I don't mind a sweet thing now and then.

1/4 cup Popping Corn
2-3 tsp Onion Powder
2 Tbsp Nutritional Yeast
3 tsp Dairy Free Butter
1 tsp Salt
1 Tbsp Oil

1. In a heavy based sauce pot add the oil on medium/high heat add the popping corn and cover
2. Once it start to sizzle give the pot a little shake to coat all the corn in the oil.
3. Once it's all popped take it off the heat and add the butter and stir well to coat all the corn.
4. Add the onion powder, nutritional yeast and salt and mix well. serve however you like!  Enjoy!  =)