Raw Vegan Lime Cheesecake

This little beauty is perfect to make for a Valentine’s Day bash. Who has valentine’s day bashes you ask? Well, all the single peeps of course!!! This is a decadent and healthy treat to share with all your friends…and family as well! Even the kids will love it!

Making desserts with cashews is one of my favorite things to do. They are so sweet and creamy that you won’t even miss the cream cheese, which is the normal and fatty ingredient in all regular cheesecakes.

Recipe & photo created by one of my very talented cleansers!

 

INGREDIENTS (CRUST)

• 2 c. raw pecans or macadamias
• 1/2 c. dried coconut
• ¼ c. agave nectar
• dash sea salt

In food processor, pulse pecans or macadamias, agave and coconut together until sticky. Press into a 9-inch spring form pan. If it’s too sticky you can wet your fingers and press into the pan.

 

INGREDIENTS (FILLING)

• 3 c. cashews, soaked for 4 hours
• 1 c. dates, pitted and chopped, soaked for 2 hours (save soaking water)
• 6 TBS. coconut oil, melted
• ½ c. lime juice
• ½ c. agave nectar
• 6 TBS date soak water
• 2 tsp vanilla or one vanilla bean

In a strong blender, blend cashews, coconut oil, lime juice, agave, date soak water, vanilla & dates until smooth. Pour into crust and freeze for 1-2 hours until firm. Remove from freezer and let sit for 15 minutes. Slice and serve immediately. Serve with berry sauce or fresh berries.

Anise Scented Coconut Almond Cookies

These crunchy yummy cookies, are pretty simple to make once you grind the almonds and oats. I think you will enjoy the licorice scented flavor from the anise, but if you are not a fan of anise, just use almond extract for an extra nutty flavor!

 

INGREDIENTS

• 1 c. Spelt Flour or Oat Flour (use gluten free oat flour for gluten free cookies)
• 3/4 c. Oats, coarsely ground (use a blender to grind oats)
• 1/2 c. ground almonds (use a food processor or coffee grinder)
• 1/4 c. shredded coconut
• ½ c. Agave Nectar
• 1 tsp. Anise extract (use almond if anise is not available)
• 1 tsp. cinnamon
• ½ c. Coconut Oil (melted) or avocado oil
• ¾ tsp. baking soda
• 1/2 tsp sea salt
• Garnish: Pinenuts (optional)

Preheat oven to 350. Combine all ingredients together into a bowl and mix well. Drop by the teaspoonful onto a cookies sheet lined with parchment paper. Place a pine nut in the center of the cookie (optional). Bake for 10-12 minutes or until golden. Cool on a wire rack. Great to store in the freezer and eat chilled!

In Love with Chocolate Truffles – Raw & Vegan, of course!

Karmic Raw Apple Pie

CRUST

• 2 c. Almonds, Walnuts or Pecans
• 1 c. Dates, pitted & chopped
• splash Coconut Water
• 1 tsp. Cinnamon

 

FILLING

• 5 Apples, Cored & Chopped with skins on into ¼ inch slices (I use a mix of apples, make sure to include 1 or 2 granny smith to give a tartness to the mixture)
• 1 cup Golden Raisins, soaked in 1 C. water for 4-8 hours (save soaking water)
• 1 cup Raw Cashews, soaked 4 hours
• 2 TBL. Agave Nectar or Maple Syrup or to taste
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• ½ tsp. Allspice
• 1 tsp. Vanilla
• dash Cardamom
• 1 Tbl. Lemon Juice

Place cut up apples in a bowl with water to prevent them from turning brown.

Meanwhile, combine crust ingredients into the bowl of a food processor and process until combined into a sticky ball. If too thick add a little OJ or coconut water. Press into glass pie dish.

Place cashews in blender with 1/4 raisin soak water, vanilla, spices and agave.  Blend until creamy. If too thick, add more raisin water. Pour into a bowl. Add raisins and stir by hand. Drain apples and pour cashew mixture over the apples and stir to mix. Once evenly coated, pour into pie crust and chill for 2 hours or until firm.

Garnish with fresh berries, cinnamon, grated coconut or sliced almonds!

Pumpkin Cake w /Maple Coconut Cream

INGREDIENTS

• 2 flax eggs (2 TBL ground flax blended in a blender with 4-6 TBL water until gelatinous)
• 1/3 c. applesauce
• 1-1/2 cups palm sugar
• 1/2 c. coconut oil or avocado oil
• 1 15-oz can cooked pumpkin
• 2 teaspoons vanilla extract
• 2 cups gluten-free flour mix
• 1 tsp xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease a 9×13 glass baking dish. In a medium bowl, whisk flax eggs, applesauce, coconut oil, sugar, vanilla & pumpkin together until emulsified. In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and stir until well combined, about two minutes. Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack while you make the coconut maple cream

 

COCONUT MAPLE CREAM

• 1 c. cashews, soaked 2 hours
• Meat from one young thai coconut
• 1 tsp maple extract
• 1 tsp vanilla extract
• 2-3 TBS agave nectar or coconut nectar
• ½ cup coconut creamer (unsweetened)

Blend all ingredients together in a blender until thick and creamy

Raw Vegan Chocolate “Pudding”

INGREDIENTS

• Meat from 2 young thai coconuts
• Water from one young thai coconut
• 1 cup raw cashews, soaked for 2 hours & drained
• 1/4 c. raw cacao powder
  (you can add more if you like it more chocolaty)
• 2 tsp vanilla extract or seeds from a vanilla bean
• 1/4 c. agave nectar or maple syrup

Open coconuts (carefully) with a cleaver or sharp serrated knife and scrape out meat. Place all ingredients in a blender except coconut water. Add coconut water just to barely cover ingredients, you can always add more later if too thick.  Blend until creamy smooth. If pudding is too thin, add more cashews. Enjoy with fresh berries!!

Tony Horton’s Fave Vegan Chocolate Chip Cookies

This recipe is a favorite of many of my clients, including Tony Horton. I include Cardamom in these which is is a sexy scented spice that aids in digestion and speeding up the metabolism! If you don’t like it, leave it out! But I guarantee you will!

 

INGREDIENTS

• 2 c. Spelt or Oat Flour
• 3/4 c. Rolled Oats
• 1/2 c. chopped Walnuts (optional)
• 1 c. Grain Sweetened Chocolate Chips
• 1/2 tsp. Sea Salt
• 3/4 tsp. Baking soda
• 1/8 tsp Cinnamon
• ¼ tsp Cardamom
• 2/3 c. Agave Nectar
• 2/3 c. Coconut Oil, melted
• 2 TBL Almond Milk
• 1 tsp. Vanilla Extract

Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir together with a wooden spoon until combined. Refrigerate for 10 minutes.

Place by the tablespoon on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.

Apricot Tea Muffins – Gluten Free

WHISK TOGETHER THE DRY INGREDIENTS:

• 1-1/2 cups Bob’s Red Mill Gluten Free all purpose baking flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

 

MAKE A WELL IN THE CENTER AND ADD IN:

• 1/3 cup melted coconut oil
• 1/2 cup only fruit apricot fruit spread
• 1/3 cup Agave Nectar
• 2 teaspoons vanilla extract
• 1/2 cup almond milk
• Ener-G Egg Replacer for 2 eggs (whisked with warm water)
• 1/2 c. dried apricots, chopped

 

Preheat the oven to 350 degrees F. Line a 12-muffin tin.

Beat with a wooden spoon to incorporate (or use a mixer). When the batter is smooth and slightly sticky add in the chopped apricots and stir to combine. Place the batter into the muffin cups. Smooth tops.

Bake in the center of a preheated oven till firm- about 18 to 20 minutes (test with a wooden pick). Place the muffin pan on a rack to cool slightly. Remove the muffins and continue cooling on a wire rack to avoid sogginess.

Wheat Free Vegan Chocolate Chip Cookies

These delectable cookies are Wheat Free & Vegan!!!(if you aren’t allergic to wheat, opt for the Spelt Flour)

 

INGREDIENTS

• 2 c. Oat or Spelt Flour
• 3/4 c. Rolled Oats
• 1/2 c. chopped Walnuts (optional)
• 1 c. Grain Sweetened Chocolate Chips
• 1/2 tsp. Sea Salt
• 3/4 tsp. Baking soda
• 1/8 tsp Cinnamon
• 2/3 c. Agave Nectar
• 2/3 c. Grapeseed Oil
• 2 TBL Water or Almond Milk
• 1 tsp. Vanilla or Almond Extract Extract

Preheat Oven to 350 degrees.

Place dry ingredients in a large mixing bowl and stir to combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir well with a wooden spoon. Refrigerate for 15 minutes.

Place by the tablespoon on a baking sheet lined with Parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.