Raw Vegan Strawberry and Kiwi Cheesecake

Green and pink are the colours which form swirls of raw goodness. This cheesecake was so fun to make due to all the colours it involved and swirling the colours together was so much fun. The revealing of it is always so exciting, taking it out of the tin to reveal these amazing colours and layers which have all formed together to create heaven in a cake. And then to be able to decorate the top with all the goodness that is inside the cake is even more satisfying.

The only thing I would do differently next time would be putting the spinach in whilst the mixture is still in the blender so it blends it up smoothly and I don't get these bits of spinach in it but apart from that I would do everything the same. The original recipe which was from Fragrant Vanilla Cake I changed a bit by omitting the strawberry puree and making the mixtures separately and it worked out amazingly as you can see by the photos and it tastes like pure heaven.


Raw Strawberry Kiwi Cheesecake
Makes one 6 inch cake

Crust:
2/3 cup dried finely shredded coconut
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1 inch chunk raw red beet

Strawberry Filling
2 cups raw cashews, soaked
1/2 cup coconut water
1/3 cup raw coconut nectar
1 tbsp pure vanilla extract
3/4 cup raw coconut oil, warmed to liquid
1 cup fresh organic strawberries
1/2 cup fresh beetroot, chopped

Kiwi Filling
2 cups raw cashews, soaked
1/2 cup coconut water
1/3 cup raw coconut nectar
1 tbsp pure vanilla extract
3/4 cup raw coconut oil, warmed to liquid
1 cup fresh organic kiwi
handful of spinach

Fresh strawberries and kiwis for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax and coconut in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the strawberry filling, in a high speed blender place coconut water, coconut nectar, vanilla and coconut oil and blend until combined. Then add the soaked cashews one cup at a time blending after each add until completely smooth. Pour filling into the mini food processor and add strawberries and beetroot and process until smooth. Set aside.

To make the kiwi filling, in a high speed blender place coconut water, coconut nectar, vanilla, coconut oil, spinach and kiwi and blend until combined and smooth. Then add the soaked cashews one cup at a time blending after each add until completely smooth. 

There are two ways to assemble this cheesecake; layered or swirled.
For the layered look place all the kiwi mixture on top of the base and shake pan until spread over the base and then place the strawberry layer on top of the kiwi layer and repeat until completely covered.
For the swirled look, place tbsp of each mixture on top of the base and once the base is covered swirl with a knife. repeat this process until the mixture is finished or the pan is full. Tap the pan lightly on the bench to settle the mixture and prevent air bubbles.

Place in the freezer for four hours or until firm enough to unmold. Serve and enjoy! Place leftovers in the fridge.

The Ultimate Raw Carrot Cake

There is carrot cake and then there is CARROT CAKE!!! And this by far is the ULTIMATE raw carrot cake. I have made raw carrot cake before and yeh it tasted like carrot cake but it was not as exciting as this was to make and to eat. This is cheesecake and carrot cake combined into one.....in my opinion you cannot get any better than that.

So I will start from the bottom and go up from there. On the base you have raw carrot cake, then the layer on top of that is carrot cake flavoured raw cheesecake and then the layer on top of that is vanilla raw cheesecake and then frosted with raw vanilla frosting and topped with dates and cashews. Both my best friend at uni and my boyfriend's mum said and I quote;

"Absolute Perfection"

And that is coming from two people who eat meat and every other animal product available and only get raw food when I make it for them. 

The Ultimate Raw Carrot Cake

Carrot Cake Base:

1/2 cup raw almond meal

1 cup raw coconut flour

1 tsp pure vanilla extract

12 medjool dates

1/2 tsp ginger powder

2 tsp cinnamon

3/4 cup dried shredded unsweetened coconut

1 - 1 1/2 cups grated organic carrots

Vanilla Cheesecake Layer
2 cups raw cashews, soaked
1/3 cup raw coconut nectar, or agave nectar
1 tbsp pure vanilla extract
1/2 coconut water
1/2 cup raw coconut oil, warmed to liquid 

Carrot Cheesecake Layer

2 cups raw cashews, soaked

1/3 cup raw coconut nectar, or agave nectar

1/2 cup coconut water

1/2 cup raw coconut oil, warmed to liquid

1/2 cup grated organic carrots

1/2 tsp ginger powder

1 tsp cinnamon

Vanilla Frosting

1 cup raw cashews, soaked

1/4 cup coconut water

2 tbsp raw coconut nectar

1 tsp pure vanilla extract

3 tbsp raw coconut oil, warmed to liquid

For the carrot cake base, in a mini food processor place almond meal, coconut flour, dates, vanilla, ginger and cinnamon and process until the dates are incorporated and it is all well blended. Add the coconut and 1 cup of carrots and process until pretty smooth. If not coming together like a dough add another 1/2 cup of carrots and process until incorporated. Grease a 6 inch springform cake time with coconut oil and pour the base mixture into it. Pack it in the bottom of the tin to form the base of the cake and set aside.

For the vanilla cheesecake filling, place coconut nectar, vanilla, coconut water and coconut oil into a blender and blend until combined. Add the cashews to the blender one cup at a time, blending till smooth after adding each cup. Place in a bowl and set aside.

For the carrot cake cheesecake filling, place coconut nectar, coconut water, coconut oil, grated carrots, ginger and cinnamon is a blender and blend until smooth and combined. Add the cashews to the blender one cup at a time, blending until smooth after adding each cup. 

To assemble the cake, pour the carrot cake cheesecake filling on top of the base and shake the tin to spread the mixture over the base. Then on top of that layer pour the vanilla cheesecake filling and again shake the tin to spread that layer on top. Place in the freezer for 4 hours or until firm enough to unmold.

For the vanilla frosting, place coconut nectar, vanilla, coconut water and coconut oil in a blender and blend until combined then add the cashews and blend until smooth. Place in the fridge for about 15 to 30 minutes or till it becomes thick enough to pipe onto the cake. Place in a piping bag and pipe around the top and edges of the cake. Top with dates and cashews and serve!! Store extra cake in the fridge.

Raw Pomegranate Cheesecake

Vibrant and delicious, that is the two words that describe this cheesecake. Pink is my all time favourite colour, I know right I am such a girl! I had never used beetroot in anything before but now I love it. It makes things turn such a vibrant hot pink and it looks so amazing and tastes even more amazing.

Pomegranate seeds are the nicest touch to this cheesecake especially the layer of them in the middle of the cheesecake. When you take a spoon of the cheesecake its all soft and luscious and then you get this burst of juice from the pomegranate seeds, its an amazing surprise and sensation in your mouth.

I had the biggest raw vegan “cook up” today. There are so many recipes still to be put up but I am yet to take photos due to the fact some items are currently in the dehydrator. The feast includes:

• Raw Sushi
• Red Velvet Cupcakes (currently dehydrating)
• Raw “Spaghetti and Meatballs”
• Tropical Smoothie Bowl (for breakfast tomorrow)

And last but not least......POMEGRANATE CHEESECAKE!!!

Raw Pomegranate Cheesecake

Crust:

1 1/4 dried shredded coconut

1/4 ground flaxseed

1 cup soft soft medjool dates, pitted

Filling:

3 cups raw cashews, soaked

1 cup raw red beet, chopped

1/2 cup coconut water

1/2 cup raw coconut nectar

1/2 cup plus 3 tbsp coconut oil (warmed to liquid)

1 1/2 cups pomegranate seeds (divided)

Lightly coat a 6 inch spring form removable bottom pan with coconut oil.

To prepare the crust, place coconut, flaxseed and dates in a food processor and process till the mixture holds together when squeezed between your fingers. Firmly press the crust into the bottom of the prepared pan and set aside

To make the filling, in a blender combine beet, coconut water, coconut nectar, and coconut oil and blend until it is smooth and creamy. Add cashews one cup at a time, blending after adding each cup, making sure you blend each cup till the mixture is smooth and creamy before adding the next cup of cashews.

To assemble the cheesecake, pour half the filling over the crust, the sprinkle one cup of pomegranate seeds on top of that layer. Pour over the remaining filling then place the cheesecake in the freezer to firm up for about 4 hours or until set before unmolding. 

Garnish the top of the cake with pomegranate seeds and enjoy. Store cake in the fridge. 

Raw Pina Colada Cheesecake

To start off with I just have to say that this is one of the most amazing raw cheesecakes I have ever made. When I used to drink alcohol, pina colada was at the top of my 'to drink' list. After a year of not drinking to be honest I do miss it but why have alcohol when you can have the same flavour but in a healthy way.

This is not only raw vegan but it has the goodness of pineapple and coconut oil in it. Two foods that are amazing for your body.

Pineapple is an excellent source of manganese and vitamin C.

Coconut oil on the other hand is good for your whole body in general.
1. Controls weight
2. Eases digestion
3. Supports immunity
4. Boosts metabolism
5. Calms sugar cravings



Everything turned out perfectly with this cheesecake; the swirl, the consistency, the look.....absolutely everything.

Raw Pina Colada Cheesecake

Crust:
1/2 cup raw macadamia nuts
1 cup dried shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Filling:
4 cups raw cashews, soaked
1/3 cup coconut water
1/2 cup raw coconut nectar, raw agave nectar or raw honey
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1 cup fresh organic pineapple

Swirl:
2 medjool dates, pitted (soaked if not already soft)1/2 cup fresh organic pineapple

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a blender and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Set aside.

For the swirl, combine dates and pineapple in the food processor and process until smooth.
To assemble cheesecake, drop the two fillings over the crust by the Tbspful and the pineapple swirl by the tspful until they are all used up tap the bottom of the pan on the counter to level. Swirl with a knife, and place in the freezer for about 4 hours to firm up.