Raw chocolate caramel cheesecake

Another cake! Yep. I love making these delicious raw creations! Full of nutritionally dense ingredients, this cake tastes naughty but doesn't have any nasties in it that you get with traditional cheesecakes.
It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.

Recipe

For best results, use a spring form pan. You can line it if you like.

Base

1 cup walnuts

1/2 cup hazelnuts

1/2 cup macadamia nuts (or almonds)

1 cup dates

1 tablespoon cacao

big pinch of sea salt flakes

Process all ingredients in food processor until ingredients stick together when pressed. 

Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly.  Put in freezer to set while making the cheesecake.

Cheesecake

2 Bananas

1/4 cup coconut oil, melted

1 cup cashews

1 cup macadamia nuts

1/4 cup rice malt syrup

1 teaspoon vanilla

1/3 cup cacao

1/2 cup coconut cream

Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.

Caramel sauce

1 cup medjool dates, soaked (discard water before use)

1 teaspoon mesquite powder (optional)

1 tablespoon almond butter

2 tablespoons coconut cream

Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.

Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.

Top with raw cacao nibs. Nom nom nom.

Avocado coconut and lemon cheesecake

Stuck for yummy, nutritious ideas for dessert....or breakfast?
The best thing about eating healthy foods is that it doesn't matter what time of day you have them.
This lovely recipe is from my favourite blog- The holistic Ingredient. www.theholisticingredient.com
I sprinkled mine with a new found goodie 'bee pollen' - a powerful antioxidant, and some cacao nibs.

Overnight avocado, coconut and lemon 'cheesecake'.
Serves 1 and is best made the night before or at least 30 minutes before eating.

For the crust into your blender throw:
1 heaped teaspoon cacao nibs
1 small handful walnuts
1 dessert spoon coconut flakes
1 fresh medjool date

Blend until you reach your desired consistency. Mine is quite fine in this photo, next time I'll leave it crunchy for optimum consistency. Pop this into the base of your glass or dish.

For the 'mousse'
1/3 large or 1/2 small avocado
1/3 cup coconut milk
1/3 banana
1 tablespoon 100% whey protein powder (optional)
1 tablespoon chia seeds
1 tablespoon greek or natural yoghurt
1.5-2 tablespoons lemon juice (or 5 teaspoons!)
1 teaspoon lemon rind, grated
1 teaspoon maca powder (optional)

Throw all of the ingredients into your blender and blend until smooth. Pour over your base and leave in the fridge overnight or on the bench for 30 minutes to allow the chia seeds to soften. Grab a teaspoon and go for your life!

Raw Chocolate banana cheesecake

Food porn alert!! This cake was so omg yummy!
This was my second attempt as a raw cheesecake. My first can be found here. It is totally decadent, rich and filling- everything you would expect from a full fat, dairy filled, sugar laden, naughty dessert...all of which this is NOT! Everything in this cake is good for you- bananas, cashews, cacao, coconut oil.... omnomnomnom!

Recipe from This Rawsome Vegan Life
http://www.thisrawsomeveganlife.com/2013/03/vanilla-chocolate-chunk-cheesecake-with.html#.UeYyQBZT91M

Raw blueberry cheesecake

I made this beauty a little while back- it was my first attempt at a raw cheesecake. My goodness I was not disappointed! It was delicious!! The original recipe has raspberries, but I changed to blueberries- use whatever you like!
Recipe from http://www.mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/