MINI NO BAKE VEGAN LEMON & BLUEBERRY "CHEESECAKE"

God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.

Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.

INGREDIENTS:

2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt

Crust:

1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon

HOW:

"Cheesecake Filling":

• Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
• Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
• Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!

Crust:

• Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

• Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
• Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
• Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
• Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
• Repeat this X 6
• Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.

NUTRITIONAL INFO:

Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7

CRUSTLESS STICKY-DATE RAW VEGAN CHEESECAKE:

Yep I'm back on the bullet desert vibes! This was also a end of the week what's left in my cupboard dessert too. You can definitely make it with a crust, take the ingredients and steps from my Turkish delight cheese cake post. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

7 dates (3 to be soaked with the cashews)

1 tbs coco oil

1/2  cup apple sauce

1/2 tsp cinnamon

1 tbs lacuma powder

1 tbs mesquite

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

TOPPING:

- Chop the remaining 4 dates lengthways

- Place them a saucepan over a low heat with 3 tbs of water

- Allow them to simmer away, as the water disappears add a tbs more until a syrupy delicious sticky date esque topping is formed.

- Take off heat, set aside.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Spoon half of the cheesecake mix into a ramekin or glass

- Top this bad boy with 1/2 the date mix, dust with cinnamon, Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and HOLY YUM!

CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

RAW VEGAN TURKISH DELIGHT "CHEESECAKE"

Yes back on those cheesecake vibes yet again. Am obsessed. As in sure you've noticed, I love low fuss blender based meals haha and this is one of them. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

6 cherries

15 raspberries

1 tbs lacuma powder

2 tbs rose water

CRUST:

5 medjool dates

1 cup of walnuts

Pinch of cinnamon

Pinch of Himalayan pink sea salt

1 tbs coco oil

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

CRUST- once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Take a ramekin or a glass and press half of the crust mix into the bottom for your base.

- Spoon half of the cheesecake mix on top.

- Top this bad boy with anything you like! I didn't have rose petals (but that would look sahhhhh super cute) so instead I mixed up 2 tbs of cacao & 2tbs of coconut oil to make a healthy choc and drizzled it on top, then added almonds and cacao knibs.

- Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and prepare to have to have your mind blown.

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa

CACAO ROSE BEET BROWNIES

I crave chocolatey treats just as much as the next person, hard to believe that these guys are #sugarfree, #paleo, #vegan (optional) and #glutenfree! Talk about a win!

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder & 3 tbs Cacao for icing
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 egg or Flax egg (see note)
1 tbs Rose water
3 Medjool Dates
Rose Petals

HOW:

FOR THE BROWNIE:
- Pre heat oven to 400' F.
- Combine Beet puree and dates in a blender til both a super smooth.
- Add Cacao powder, Coconut Flour, Egg, 3 tbs Coconut oil, Baking Powder, Rose water and Almond milk to the beet mix and combine until a batter is formed.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

ICING:
- Combine 3 tbs Cacao Powder, 1 tbs coconut oil, 1 tbs hot water to make icing thick. Add more coconut oil if you would like a harder chocolate icing as the final product.

- Take Brownie out of pan once cooled
- Spread icing over Brownie
- As it sets spritz with rose water and cover in rose petals.

*Flax egg is 2 tbs of ground flax meal combined with 2 tbs of hot water.
 

CACAO CINNAMON BEET BROWNIES!!

Ahhhhh did someone say DESSERT? 
How about Sugar Free, Paleo, Gluten Free and Vegan BROWNIES?!
Deliciously layered Brownie with a Sticky Cacao fudge, this guy is a heart breaker.

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 Flax egg (see note below on how to make it)
1 tbs Cinnamon
6 Medjool Dates
3 tbs Almond Butter

HOW:

FOR THE BROWNIE:
- Combine Beets, Cacao powder, Coconut Flour, 2 tbs Coconut oil, Cinnamon, Baking Powder and Almond milk. Mix until a batter is formed.
- Pre heat oven to 400' F.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1/2 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

FOR THE STICKY CACAO FUDGE:
- Sautee the Medjool dates in 2 tbs coconut oil, add Almond Butter and 2 tbs Cacao Powder until roughly combined.
-Take off heat and place in Bullet blender, blend till smooth and fudgey. 

PUTTING IT TOGETHER:
You are so close to dessert HEAVEN!!!
- Combine 2 tbs Coconut oil with 2 tbs cacao powder and spread thinly on brownie and allow to set.
- Cut into squares of even sizes
- Place one square on plate, get 1 tbs of fudge mix and place on top of brownie, place brownie square on top and sandwich together. 
- Top with cacao nibs and YAHHHHHHHHHHS ITS FINALLY READY!!!

*Flax egg:
2 tbs ground flax meal
4 tbs water
- Combine and leave to set until a gel like mix is formed.
 

CHOC PEANUT VEGAN ENERGY BALLS

Super rich, fudge like consistency, these guys are packed full of goodies. Raw, Gluten-free, paleo, Vegan, refined sugar free sooooooo pretty much ticking all the boxes. Perfect pre workout or as a mid afternoon snack to help you power through.

INGREDIENTS:
8 Medjool dates
1/3 cup ground Flax
1/4 cup peanuts
1 tsp cinnamon
1/4 cup PB2 (powdered peanut butter)
3 tbs chia seeds
1/3 cup water
Cacao nibs/ flaxseeds / cinnamon to roll balls in

HOW:
- Heat Dates in a pan over a low heat until sticky and tacky
- Combine all dry ingredients with the dates
- Slowly add the water and mixing the ingredients together, keep adding water until a dough like form is made.
- Scoop mix into tablespoon sized balls, roll with hand and roll in Cacao/flax mix to seal.
 

Remember these guys are refined sugar free and good for you  but still should be treated as a sweet treat. Enjoy!!

xxx