Coconut, Lime and Pistachio Cheesecakes (v) (gf) (df)

 

Pistachios?  Love them!

Coconut? Can't get enough.

Lime?  Zest it to me baby! 

The combination of all three into a delicious, creamy cheesecake mixture that is both vegan and gluten/dairy free? 

SHUT UP AND TAKE MY MONEY!

I saw this recipe at Life of Goodness and thought it looked fantastic, but decided to make a couple of small adjustments when trying it for myself in the hopes of giving the pistachio flavour a bit of a boost. Not being an overly strong flavour it easily becomes lost when competing with powerhouses like coconut and lime, hence why I added a pistachio paste to the filling mixture. Even with the paste the pistachio flavour is only subtle, but I think it just gives it that little bit of somethin' somethin'. Plus you get to eat- I mean 'sample'- the pistachios as they are toasting which is never a bad thing!

I also wanted to try using vegan gelatine as a means of setting the cheesecake rather than relying on the solidifying of coconut oil or cacao butter which so many vegan cheesecake recipes do. I have to say I was quite impressed with how it worked and from taste and texture alone I don't think I would have been able to tell the difference between the gelatine and full fat version!

Oh, did I mention these are vegan, gluten free and dairy free? I did? Well I'm telling you again. Embrace it.

 

Coconut, Lime and Pistachio Cheesecakes

 

For the Base

1 cup dates
1/2 cup desicated coconut
1 cup raw mixed nuts
1 tbsp chia seeds
3 tbsp coconut oil 

For the Filling

85g raw pistachios
30ml coconut oil
1 tin coconut cream
1 sachet powdered vegan gelatine
2 cups raw cashews, soaked overnight
2 tsp vanilla extract
Juice and zest of 2 limes
1/4 cup maple syrup


For the base simply throw all of the ingredients into a food processor and blitz until well chopped and you're left with a sticky mix without any large chunks. Press into the base of a lined tart tin or several individual sized tins and refrigerate to firm up while you make the filling. 

For the filling, start by making your pistachio paste. Dry roast the pistachios in a low/med oven or in a frypan until toasted (but not burnt!) and set aside to cool. Blitz in a small food processor until well ground then slowly add in the oil and blitz until you have a paste. 

In a small saucepan add the coconut cream and gelatine powder and heat, stirring frequently, until it comes to the boil.  Remove from the heat and allow to cool slightly.

Place the paste, coconut milk mix and  and remaining filling ingredients into your food processor and blend until the mixture is totally smooth. Spoon over the top of the chilled bases and refrigerate until totally set. 

Top with extra lime zest, shredded coconut, pistachios and dried rose petals.  

Tropical Chia Pudding with Mango Sorbet

Super easy and refreshing and perfect for breakfast, a snack any time of the day or even for a light dessert!

I topped mine with passionfruit pulp, coconut flakes and blueberries but you could use whatever you have on hand (some granola might be nice... just saying).

 

 

 

Tropical Chia Pudding with Mango Sorbet

For the Mango sorbet:
1 banana, thinly sliced and frozen
flesh of half a mango, frozen
1/4 cup coconut milk

For the Chia Pudding:
1/4 cup chia seeds
1/2 cup coconut milk
1 tbsp maple syrup (or other sweetener)

Optional Toppings:
passionfruit pulp/juice
coconut flakes
blueberries


To make the mango sorbet, simply blend the mango, banana and coconut milk in a food processor until smooth. Spoon into a container and place in the freezer to stop it melting.

For the chia pudding, mix all ingredients in a glass and refrigerate until the liquid has been totally absorbed (about 1 hour). 

Spoon the sorbet over the top of the chilled chia pudding and spoon/sprinkle over your desired toppings.  

Raw Chocolate and Orange Jaffa Cheesecake

 

In this new age of Instagram obsession, #foodporn and an increasing fascination with healthy eating its hard to believe there are still people out there who haven't drooled over a picture of some sort of raw or vegan food, even if they didn't know it was raw/vegan/healthy. 

Yet there are still those who turn their noses up at the suggestion of a chia pudding or a raw vegan cheesecake ("Its not even a cheesecake if it doesn't have cheese in it!") - well to them I say sit your butts down and cram some of this Choc Orange Cheesecake in your facehole! See how pessimistic and gastronomically naive you are when your mind is being blown by the creamy textures and rich flavours of this mother chucker. 

Still complaining about the lack of 'real cheese' over there are you Gary? Didn't think so... (and if you are then there is no helping you and I pity you).

In all seriousness this cheesecake is the bee's knees. The cat's pyjamas. Some other nonsensical saying which translated to 'The Bomb!'. 

It's creamy, decadent, raw, vegan, gluten and dairy free and basically all the good things you want in a healthy dessert. Give it a go and show that poor, clueless Gary in your life what he's missing!   

Vegan Coconut Curry

THEY SAY VARIETY IS THE SPICE OF LIFE...

Well they are wrong. 

Spices. Spices are the spice of life.

I mean come on, its in the name dude! 

Spices are literally (or figuratively...depending on which side of the Bible belt you sit) God's gift to vegans and anyone who wants to keep their bodily temples in tip top shape! 

They come from all corners of the world in a variety of forms and have been known for centuries to carry numerous medicinal qualities: from turmeric's anti-inflammatory and arthritis-fighting properties to the digestive benefits of cumin. Pretty cool right? Whenever you hear people say food can be the greatest medicine or the worst poison you'd better believe it! 

But what's even cooler is the fact while many cooks will load up a dish with extra fats and oils (often animal derived) due to the flavours they provide, simply adding ground or whole spices to your meals can provide that flavour hit you're after without the added calories and other nasties. Look up the definition of a win-win situation and you will find a picture of a cinnamon stick giving you the thumbs up and smiling wisely. Possibly with a rosemary stem doing some chin-ups in the background.  Awesome. 

*Enter the seamless segue* 

Spices are good. Curries use lots of spices. Here is a spicy coconut curry recipe.

Nailed it.

Vegan Coconut Curry

1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tbsp ground garam marsala
2 tbsp curry powder
Pinch of salt

Olive oil (or coconut or whatever cooking oil you prefer)
1 brown onion, thinly sliced
2cm piece ginger, peeled and grated
2 cloves of garlic, minced
1/2 long red chilli (more or less depending on the level of heat you like!)
2 small carrots, chopped
1 zucchini, chopped
1 medium sweet potato, chopped
500ml coconut milk
500ml vegetable stock
Large handful of long green beans, halved or left whole
Small head of broccoli.cut into florets
300g tempeh, thinly sliced cut into bite sized pieces (*optional*)



In a small fry pan dry roast the cumin, coriander and garam marsala until lightly toasted and aromatic. Allow to cool  and blend in a spice grinder until powdered and set aside.

In a large saucepan heat a drizzle/spray of oil and saute the onion, garlic and ginger until the onion is soft and translucent. Add in 2 teaspoons of the the ground spice mix (or more if you like more of a flavour kick!), salt and curry powder and stir to coat the onions. Add in the chopped carrots, zucchini and sweet potato and cook for around 5-10 minutes so that the vegetables begin to soften slightly. Add the coconut milk and stock to the pan, bring to the boil and simmer for around 20 to 30 minutes with the lid off until the vegetables are fully softened and the sauce has reduced and thickened. Add in the tempeh (if using), beans and broccoli and cook until the broccoli and beans are tender. 

Serve as is or accompanied with rice, quinoa or rice noodles and topped with fresh coriander, crispy shallots and extra sliced chili.  

The Raw Kitchen Kale Chips

For those of you from Western Australia, you will understand me when I say I am "more of a Freo person". 


Though I cannot stand their football team (EAAAAGGGLLLEESSS!), everything else about the port town I love! Casual and relaxed, largely aged and rundown yet sprinkled with modern and super-urban eateries and tiny gourmet food stores. Plus its cafes generally have a variety of vegan options available so thumbs up for that!

My sister and I have a weekend tradition where we head on in to Kakula Sisters and stock up with bags full of nuts (cinnamon almonds, you complete me!), dried fruit, various flours, spices and whatever else we can carry to the front till (check out the store's website here  - seriously, if they say Disneyland is the happiest place on earth this shop is like Mickey Mouse on crack, riding a unicorn and farting rainbows! FYI I need a painting of this scene in my life...).

However, before we make that delightful visit, we always make stop for lunch and order far to much of everything at The Raw Kitchen. I could go on and on for hours about the incredible (largely raw) vegan menu, the charmingly urban design, the fantastic attached shop stocking a range of eco-friendly ceramics, lotions and candles, the visible focus on sustainability and even the yoga studio where they hold regular classes! *Sigh*... Hippie heaven!

Bearing all this in mind, imagine my delight when I came across this post by Urban Walkabout where they purported to have uncovered The Raw Kitchen's recipe for their famous kale chips! *INSERT SCREAMING FACE EMOJI!*
 

 

Better than Christmas. 
Better than a room full of husky puppies smelling like bubblegum. 

Possibly better than a mother's love...


As part of our sisterly tradition, a lunch at The Raw Kitchen is simply not complete without a side dish of these crunch kale chips are, sceptical as I was, this recipe is indeed just like those served up in the restaurant! Rich, nutty and crunchy, if you can stop at just a handful of these bad boys you're a better person than me... or at least a less kale-stuffed one.


NOTE: The thickness of the coconut cream batter means that they will take longer to cook, though if you don't have a dehydrator or the patience you can cook them in an oven set to low.

The Raw Kitchen's Coconut Cream Kale Chips 

Courtesy of Urban Walkabout

 

INGREDIENTS:

1kg kale
1 young coconut (makes roughly 500ml coconut cream)
2 clove fresh garlic
30ml olive oil
75g nutritional yeast
1 lemon, zest & juice
60g sesame seeds
1 tsp salt
Pinch smoked paprika

METHOD:

Strip the kale off of the stalk and submerge in water for several minutes and transfer kale into colander or lettuce spinner to drain.

Tear the leaves into smaller pieces (remember, will shrink significantly) and transfer to a mixing bowl.

Remove the tops of the coconuts and transfer the coconut water into a jug / glass

Spoon out the coconut meat and transfer to a bowl. Ensure clean and free of any husk

Blend the coconut meat and water in a high speed blender, adding a little water at a time until desired consistency has been reached. We prefer a thicker cream for this recipe

Add & blend garlic, olive oil, yeast, salt, lemon and juice

Pour the mix over the bowl of kale and massage together until well coated

Stir the sesame seeds through

Spread the coated kale leaves evenly over a Teflex-lined dehydrator tray

Sprinkle generously with smoked paprika

Dehydrate overnight for roughly 8-10 hours

Remove when crisp (almost wafer-like) and store in an air tight container for up to 2 months

 

 

Vanilla and Coconut Chia Pudding

What do you get when you combine four simple ingredients and a rainy, lazy Sunday afternoon? 

This badass, vegan, diary and gluten free, fibre and omega-3 packed bowl of pudding deliciousness is what!  

Any part-time Instagramer will know the popularity of chia puddings amongst the health and fitness community. Chocolate flavoured, fruit topped or served in a freshly halved coconut... there's a range of flavours and ways to get your chia fix. 

Variety is always a good things, but sometimes you just want to keep it classic and simple and it doesn't get more simple than this recipe. Throw your ingredients together, let it sit in the fridge for a couple of hours (if you can wait that long) and you're ready to go. 

Need even more reason to get your chia on? As an added benefit for us 9-5'ers you can mix everything in a jar in the morning, stick it in your bag and when lunchtime rolls around you have a perfectly set lunch to keep you going for the rest of the day. 

Yay for work productivity and a healthy dose of daily fibre!     

 

Vanilla & Coconut Chia Pudding

Ingredients

1/4 cup Chia Seeds
1 cup Coconut Milk (or other non-dairy milk)
1 tbsp Honey
1 tsp Vanilla Extract


Mix everything in a jar or glass and refrigerate for 2 hours or overnight until the seeds have absorbed the milk and the mix is thick and 'pudding-y'. 

Eat as is or top with berries, fruit, shaved coconut or whatever else your chia power brain can conjure up! 

Chocolate, Mint and Coconut Bliss Balls

Whether you want to hit that afternoon sweet craving  or need a quick energy boost pre-workout, these little balls have got you covered!

Like previous Bliss Ball recipes I have posted (see here, here and here... yes I'm apparently a fan!) these bad boys are packed with healthy fats and protein but are also quite calorie dense, so try not to eat the whole batch in one sitting! Everyone can use a willpower workout every now and then right?!

Any who, I whipped these up in a bit of a hurry today (hence why the photos were taken on my new phone...my bad) and they were balled up and chilling in the fridge in 5 minutes flat. It doesn't get much quicker than that folks. Plus they are gluten and dairy free so even those with delicate stomachs can have at it.       

 Enjoy!

 

Chocolate, Mint and Coconut Bliss Balls 

Ingredients:

1 cup pitted dated
1 cup raw nuts (I used a mix of cashews and walnuts)
1/4 cup dried coconut
1/4 cup cacao
1/4 cup oats
1/4 cup fresh mint leaves (loosely packed)
1 Tbsp water
1 tsp vanilla extract (optional)

Makes about 15 balls depending on the size



Throw everything in a food processor and blitz until well chopped. Roll into individual sized balls and eat as they are or refrigerate to firm up. 

That's it! So freakin simple! 

Raw Vegan Cherry Ripe Tarts

 

I have to say this recipe has my Grandad written all over it!

For as long as I can remember he has been a cherry ripe fiend. It's almost a guarantee that you will find one slipped into every birthday, Christmas and fathers day present! Yet, somehow, we all still think we are being original sentimental...

This choc-coconut lust has been tempered in the last few years however with his development of type-2 diabetes, though god knows these fatty sugar bars probably won't be providing a whole heap of nutritional value to even the healthiest of individuals! A single 52g bar will give you almost 20% of your recommended daily fat intake and 30% of your recommended sugar intake! Not really surprising when their first ingredient listed is sugar (but clearly this doesn't make them sweet enough as it is soon followed by sweetened condensed milk and wheat glucose syrup... you get the picture).

Now don't get me wrong. I'm not on some fat-shaming, self-righteous mission to denounce those who indulge in such snacks. I'm more of a "you can eat whatever the hell you want with no judgement, just don't expect me to want to eat it too!" kind of person. I think if people are educated about what they are eating who am I to tell them what they can and cannot put in their bodies?!

Now in terms of what goes into MY body, well then I'm a little more pedantic. I don't enjoy most traditional 'treats'. Just going to put it out there. I hate the gross sugary feeling they leave in my mouth. I hate the sickly feeling they give my stomach. I just plain don't enjoy them. Give me a crunchy kale chip seasoned with fresh spices or a filling, protein packed raw bliss ball over a mars bar any day! God, I really am one of 'those' people aren't I?...

But if you have read my earlier posts (and I know you have HAVEN'T YOU?!) you will know that I enjoy taking inspiration from the folks at Cadbury and Mars and creating desserts which won't leave me rolling on the floor in a sugar coma. I've made individual raw 'Bounty Bar' bites and recently I remade my raw Snickers Slice for my coworkers who are notorious chocolate addicts but raved about my healthier interpretation. So, coming full circle, this time I decided to try my hand at Granddad's favourite Cherry Ripe, the result being individual tarts which are crammed with chocolaty, coconutty, cherry...y(?) deliciousness!

Oh, did I mention they are raw, vegan, gluten and dairy free? They are. You're welcome. 

Raw Vegan Cherry Ripe Tarts

For the Crust:

 4 Tbsp Coconut Butter
1/3 cup Cacao
1/2 cup Coconut Flour
20 Pitted Dates
1 cup Walnuts 

3 tbsp Coconut Oil

 For the Cherry Filling:

 1 cup Cashews, soaked overnight
1/2 cup Coconut Butter
1/2 cup Maple Syrup
1 tsp Vanilla

2 cups pitted Cherries

1/4 cup shredded Coconut (optional)

Extra water or non-dairy milk (optional)

  For the Chocolate Ganache:

3/4 cup Cashews, soaked overnight
1/3 cup Cacao
1/3 cup Maple Syrup
1 tsp Vanilla
1/3 cup Coconut Oil, melted  

 

To make the base simply throw everything in a food processor and blitz until you have a fine, wet crumb mixture. Press into the base of about 12 individual non-stick tart tins  (or you could make one large tart or slice) and freeze while you make the filling. 

For the cherry coconut filling, again, just stick everything in your food processor and blitz until the mixture is smooth and creamy. If you feel the mix is to thick and dry try adding some extra water or milk of your choice a little at a time until you have to consistency you want. If you want a more 'coconutty' taste you can add a little shredded coconut and stir it through the smooth mixture (this will also add a little extra texture if your that way inclined!).

Spoon the filling into your chilled tart bases, leaving a little room at the top for when you add your ganache, and stick back into the freezer for about 1/2 an hour or well chilled.

To make the ganache blitz the cashews in your food processor until fully chopped and fairly smooth. Add the remaining ingredients and process until the whole mix is totally smooth. 

Spoon the ganache onto the tarts and refrigerate until chilled and fully set.

Top with some extra chopped cherries, coconut or whatever else you want and enjoy! 
          

Raw Snickers Slice *Updated*

*Update: I have made a couple of adjustments to this recipe and added some new (somewhat more asthetically pleasing) photos!*


First of all, sorry about the terrible photos! It was about 7pm when I took them and I suffer from a serious lack of good lighting in my house! That and I was running out the door to share these babies with my work friends...

However, one mouthful of this delicious, nutty slice and I'm sure all poor image quality will be forgiven...Its a freaking Snickers Slice which is actually good for you for Pete sake!

I actually came across this recipe from LiveLoveEatRaw on Instagram and knew there was no way I could resist trying it. I dare you to try! On second thought, no I don't. You really should try it. Right now.


I did make a couple of changes to the original recipe but you can follow whichever suits the ingredients you have on hand. Winner winner chicken dinner! 

**Just note, technically maple syrup isn't raw so if you are following a strict raw diet I would use rice malt syrup as a substitute as in the original recipe**

Raw Snickers Slice

You Will Need

For the Base:

1 cup almond meal
1 cup coconut flour
3 tbsp maple syrup
1/4 cup melted coconut oil
3 tbsp 100% natural peanut butter
1 tsp vanilla bean or extract
Pinch of salt 

For the Peanut Caramel Filling

3 cups pitted dates
1/3 cup coconut oil, melted
4 tbsp 100% natural peanut butter
1 tsp salt

Chocolate Topping

1/4 cup cacao powder
1/4 cup maple syrup
1/3 cup coconut oil
1.2 tsp vanilla extract
1/3 cup crushed peanuts 


Start by chucking all of the base ingredients into a food processor and blending until totally combined then spoon into a 20cm square baking tin lined with non-stick paper and press firmly so it is totally flat. Pop the tin in the freezer.

To make the caramel filling roughly chop the dates and then place in your food processor with the remaining filling ingredients and process until combined. At first it will look like it's not coming together but just be patient and keep on blitzing! When it's ready spoon over top of the chilled base and flatten down. Stick it back in the freezer while you make the topping.

In a mixing bowl whisk all of the topping ingredients except for the crushed nuts until they come together to form a delicious chocolate ganache. Pour over top of the chilled filling and gently shake the tin to make sure it is fully spread out and smooth. Sprinkle with the chopped nuts and stick back in the freezer or the fridge until set and firm.


 VOILA! Enjoy each mouth full of salty, sweet goodness! xo

 

To all those reading this recipe and thinking "oh, that sounds like a nice, healthy snack/meal" BE WARNED! 

Oh yes, this granola may be a mix of nutritious oats, nuts, oils, seeds and full of healthy fats, carbs and proteins but don't be fooled! It will create in you the most unhealthy of obsessions! 

Think you can have one spoon and walk away? Think again!

Surely one bowl will be enough? Wrong!

Well surely after eating the whole batch I will be so satisfied I won't want to touch the stuff again for at least a few hours? Oh you poor, simple fool!

Seriously, I am not exaggerating when I say only chopping my hands of Jamie Lannister style will stop me devouring buckets of this stuff... and even then I may just dive in head first.

As of late I have been taking the vegan/clean/natural lifestyle for a test drive, to admittedly amazing results! I feel full of energy, I eat when I want without any feelings of guilt and just feel generally happier and healthier! This weekend alone I played two full games of football (AFL, not that other rubbish) without any breaks, hit the gym for a pretty intense cardio session and still felt amazing and ready to keep running! Any who, as part of my new eating plans I have been scouring the web for inspiration when I stumbled across this recipe from My New Roots. I actually had a bag of buckwheat seeds that I was wanting to make into a breakfast granola, so you can imagine my delight at adding chocolate into the equation!

I did stick the recipe in a general, using-what-I-have-on-hand sort of way and what eventuated was a deliciously sweet (but also kind of savoury...) mixture of rainbows and puppy dog smiles!Really you can just throw in whatever ingredients you have on hand and add more and less of those things you love or just like.

If you do manage to resist eating the whole thing hot from the oven (I applaud you and your restraint!) there are 101 ways you can enjoy this granola! Serve it as a breakfast cereal with the dairy/nut/soy/whatever milk of your choice. Layer it with frozen banana 'nice cream' (see my earlier recipe here). Sprinkle it on freshly sliced fruit... 

Excuse me. I have to go... not make another batch... right now!

Chocolate Buckwheat Granola

You will Need

1 1/2 cups rolled oats

1 cups raw buckwheat, soaked in water for an hour and then drained
1 ½ cups / 65g coconut flakes
2 cups raw nuts, roughly chopped (I used a mix of walnuts, cashews and brazil nuts)
3/4 cup chia seeds
½ tsp fine grain sea salt
¼ cup coconut sugar
1/3 cup maple syrup
1/3 cup coconut oil
1 tsp. vanilla extract
½ cup cacao powder

 

Preheat your oven to  175°C and line a large baking tray with baking paper. 

In a large bowl combine the oats, drained buckwheat, coconut, chia seeds, sugar and chopped nuts.

Mmmmmm... soaked buckwheat!

In a small saucepan combine the coconut oil, maple syrup, vanilla and salt and heat over a low flame until the coconut oil is melted. Remove from the heat and whisk in the cacao powder.

Trying not to eat this chocolate pool of magic as it is, pour it into your bowl with the oat mixture and stir well to make sure every nut, oat and coconut flake gets some chocolate loving. 

 

 

Dump the whole mixture onto your lined baking tray and stick in the over for about 15-20 minutes. When the time is up, grab a spatula and flip the mixture over to expose the bottom and stick it back in the oven for another 10 minutes or so, stirring and mixing around frequently to make sure the entire mix gets nice and toasted. You should be able to smell when it's ready, the nuts will be giving off a delicious toasty smell so if you see some drool pouring down your chin... its probably done! 

 

And that's about it! If you have the strength, let your granola cool in the tray before hoeing in... or just go for it. I promise not to judge.