Vegan Chocolate Cheesecake

I'm back from the dead and come bearing cheesecake! 

Decadent, rich, vegan cheesecake!

This recipe actually comes from taste.com.au and I was amazed with how well it turned out. Even the two non-vegans I served it to loved it and commented on how smooth and creamy it was, ironic for something with no cream whatsoever. 

As a side note, the fact that recipes like this are now featured on mainstream websites like Taste.com just goes to show how popular plant-based eating has become in recent years and it continues to blow my mind!

If you're after a simple recipe that even the most discerning dessert fans will love, give this one a shot!

For the Base:

1/2 cup rolled oats

1/4 cup coconut sugar

3/4 cup almond or hazelnut meal

1/2 tsp ground cinnamon

Pinch of sea salt

1/3 cup coconut oil, melted

For the Filling:

600g silken tofu

2 tsp vanilla extract

3/4 cup coconut sugar

2 tbsp cacao

250g dark chocolate (dairy free)

Fresh berries to serve.

Method:

Preheat the oven to 180C/160C fan forced. Release the base of a 20cm (base measurement) springform pan and invert. Spray with oil. Line the base with baking paper, allowing a 4cm overhang. Secure the base, paper side up, back in the pan. Grease the side of the pan and line with baking paper. 

For the base, process oats and sugar until finely chopped. Add the hazelnut meal, cinnamon and salt. Pulse to combine. Add oil and process until mixture comes together. Press mixture into base of prepared pan. Bake for 20 minutes or until golden. Set aside to cool. 

Reduce oven to 170C/150C fan forced. Place tofu and vanilla in the bowl of a food processor and process until smooth. Add sugar and cacao. Process until smooth. Add all the melted chocolate and process, scraping down side with a spatula, until combined. Spoon over prepared base. Smooth surface. Bake for 40 minutes or until just firm (mixture will still be soft in centre). Turn off oven and leave to cool in oven with door ajar. Cover and place in the fridge for 4 hours or overnight to chill. Dust with extra cacao. Serve with raspberries.

Grilled Peaches with Honey and Coconut Cream

 Quick and easy dessert (or breakfast?) option for when you need to hit that sweet craving without going over the top!

Ingredients: 

• 1 x Peach, halved and pit removed
• Vegan butter substitute
• Honey (or maple syrup)
• Coconut cream, chilled
• Blueberries 
• Chopped peanuts

Directions: 

1. Melt the butter in a grill pan and add the peaches, cut side facing down. 
2. Cook the peaches for approx. 5 mimutes or until the cut side is caramalised and browned. 
3. Top the peaches with a drizzle of honey (or maple syrup), a generous dollup of the chilled coconut cream and sprinkle with the blueberries and nuts - or whichever other toppings you prefer.
4. Enjoy!

ABC(LG) Juice

I have never been on a juice 'cleanse'/detox.

I have no current plans to undertake a juice cleanse/detox in the near future.

But if I did, this sweet bad boy would most definitely be on the menu!

I don't own a juicer (and quite frankly I don't see the point in wasting precious and nutritious fruit and veggie pulp) so I just blitzed everything up in my little blender with some water and it was good to go. Its both earthy and sweet and full of all those good things that will leave you feeling satisfied and refreshed, plus its a great way to boost your fruit and veg intake!

ABC(LG) Juice

Apple
Beetroot
Carrot
Lemon (the juice of)
Ginger (~2 cm chunk, peeled)


Roughly chop up everything and blend it all together with enough chilled water to make it smooth and enjoy!

Hot Cross Buns (v)

 

Easter is just around the corner and what better reason do you need to stuff your face with hot cross buns?

Delicious and warm from the oven, stuffed with spices and fruits and coated in a sticky glaze... ohhh yeahhh! 

But what about those of us who want to skimp on the eggs, milk and butter? Are we not worthy of these festive fancies? Must we be deprived of their toasty awesomeness?

They may take our lives, but they will never take our freedom!

Or something like that... 

  

I came across this recipe from veganlifemag.com for a vegan version of Hot Cross Buns and I am ever so glad I did. 

These buns are light and fluffy and choc full of those familiar flavours you know and love!  I mixed things up a little in terms of the glaze and cross mixture but stuck to the original bread recipe because why improve on perfection?

Best of all, they are also animal free!

Enjoy my vegan friends and keep an eye out for any rabbits who come creeping across your lawn... they are probably after your leftover buns!

Hot Cross Buns (Vegan!)

350g strong bread flour
1 ½ tsp ground mixed spice
1 ½ tsp ground cinnamon
1 sachet (2 tsp) easy–blend yeast
25g caster sugar
100g currants
50g mixed peel
75g vegan margarine, melted
175ml non-dairy milk, warmed, plus a little extra to glaze

 For the Crosses
 1/4 cup plain flour
1/3 cup water 

To Glaze
 Jam of your choice (I used my Nana's homemade fig jam but apricot works well too!) 



Mix the yeast and sugar together in a small bowl and then gradually add the warm soy/nut milk. Leave for approximately 5 minutes.

Sift the flour, mixed spice and cinnamon into a large bowl and make a well in the centre. Add the yeast mixture into the well and stir until combined. Then add the currants, mixed peel and margarine and mix together well until a dough forms.

Take the dough out onto a lightly floured surface and knead for approximately 10 minutes.
Place the dough back into the large bowl and cover with a tea towel or some cling film. Place this in a warm place for approximately 2 – 2½ hours or until the dough has doubled in size.

Take the dough back out of the bowl onto a lightly floured surface and knead again for approximately 5 minutes.

Split the dough into 12 equal pieces in the required shape, place onto a baking sheet and cover with a tea towel or cling film again. Put in a warm place for approximately 45 minutes to an hour.

To make the crosses, whisk together the flour and water until you have a smooth paste. Pour into a piping bag and pipe crosses on top of each bun 

Once the buns have risen, heat the oven to 180°C and lightly brush the surface of each bun with some extra soy/nut milk (try and go around the crosses so as not to smear them). Bake for 20 minutes.

Brush the buns with your jam while they are still warm and serve.