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Choco-Mocha Blueberry Cheesecake

The last cheesecake I made was such a hit, that everyone was begging for more. So, I decided to make another one, but this time I would add raw chocolate with the berries. Well, it turned out RAWTABULOUS!!! Of course, anything with chocolate usually does taste sensational – in my book! Hope you enjoy it as much as we did! 🙂

Cheesecake crust.
Ingredients:
1 cup walnuts (dry)
1 cup pecans (dry)
10 pitted dates
drizzle agave nectar
dash pink Himalayan salt
handful organic dried coconut flakes
½T raw cacao nibs

Preparation:
Combine all ingredients in a food processor and chop and mix until crumbly and sticky in consistency. Press evenly into a spring-form cheesecake pan. Cover with saran wrap and freeze until cheesecake filling is ready to add.

Cheesecake filling.
Ingredients:
1 cup soaked cashews
½ cup soaked pine nuts
2 cups flesh from young Thai coconuts (about 2)
¼ cup to 1/3 cup coconut water
1T coconut butter
1T coconut oil
1 ½ tsp. vanilla extract
¼ to ½ tsp. coffee extract (optional-for a mocha flavor)
1T coconut nibs
1 ½ tsp. pink Himalayan salt
juice of ½ a lemon
1T agave nectar
1T cup maple syrup
½ T raw honey
½ to 1/3 cup raw cacao powder
½ cup to 2/3 cup blueberries

Preparation:
Using a food processor or super high-speed blender, combine soaked nuts and coconut flesh, and process until smooth – adding the coconut water a little bit at a time to make smooth (use more or less of what is called for). Add the remaining ingredients one at a time and mix well in the food processor.

Cheesecake assembly:
Place a handful of blueberries on top of the cake crust, spread out evenly. Pour filling over top, and spread evenly. Place saran wrap over top and place in the freezer for at least 2-3 hours until ready to serve. (It’s best to keep it stored in freezer, but refrigeration is fine, if cold enough to keep it set and smooth.) When ready to serve, garnish top with fresh blueberries, cacao nibs, and coconut flakes if desired. Dig in! It’s absolutely RAW-RIFFIC!!! 🙂

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Simple Chocolate Coconut Cake w/Banana

I came up with this absolutely delicious recipe last night, when trying to figure out what to do with my coconut meat. I had extra coconut meat that I had put in the freezer for another time. I originally took it out two days ago and realized that I needed to use it quick or it would go bad. So, I decided to make a cake. This recipe took me about 20 minutes, and it turned out RAWSOME! I shared it with several of my co-workers and they were impressed! These are non-raw foodies too! Try it for yourself. I think you too will agree that it is the BOM! 🙂

Ingredients:
Meat from 2 Thai coconuts (about 1 ½ to 2 cups)
2 scoops cacao powder (about ½ to ¾ cups)
¼ cup lucuma powder
1T coconut butter
¼ or little more cup coconut oil
1 tsp. vanilla extract
¼ cup or more agave nectar
1tsp raw honey
4-6 drops clear SweetLeaf Liquid Stevia
1 tsp. cinnamon

2 bananas peeled and sliced

Crust:
1 ¼ cups raw cashews (not soaked)
6-8 pitted dates
dash of sea salt
3T to ¼ cup agave nectar

Preparation:
For the crust – place ingredients in the food processor and blend until sticky crumb like, and then press into a cake or pie pan. Slice the bananas and layer them over the cake crust.

For the cake filling – place all the ingredients in the food processor, or high-speed blender, and mix until super smooth and creamy. Pour over the bananas and crust, cover with saran wrap and freeze for about 1 hour before serving. Keep frozen or refrigerated for storage.

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Chawcolate Pound Cake with Chocolate Pudding Topping

Today I’m sharing a recipe that actually belongs to a fantastic, young, cute raw chef, by the name of Andrea Primm. This is her “10 Minute or Less Delicious Raw Vegan Chocolate Cake!” Here’s the video instruction.

Now, to add a little “me” to the mix, I made a chocolate pudding frosting and spread it over the top of the cake. I actually called this a pound cake because the consistency reminds me more of that. It’s delicious, nutritious, and simple to make. Try it for yourself!

Just to break it down for you. This is how I made the recipe:

for the cake:
Ingredients:
3 cups walnuts. (I actually mixed 2 1/2 cups of walnuts with 1/2 cup of almonds – and it tasted fine)
20 Medjool dates (pitted)
2/3 cup cacao powder
handful cacao nibs (my addition)
1 tsp vanilla
1/4 tsp sea salt
I also added a tablespoon of chocolate coconut bliss from Artisina – that was delish!

Preparation: Process walnuts, add salt, then the powder and dates. Do not over process, but process till smooth and cake-like consistency (follow the video instruction).

For the chocolate pudding topping:
Ingredients:
4-5 pitted Medjool dates (soaked)
1/2-1 tsp vanilla extract
1/4 cup agave or organic maple syrup grade B (or combine)
1/2 cup cacao powder
2-3 avocados (peeled, stoned, and mashed)
1/3 cup purified water (more or less)
add a couple of drops of chocolate flavored liquid SweetLeaf Stevia (optional)

Preparation:
Combine all ingredients in food processor. Mix until very smooth. Spread over cake.

That’s it! Enjoy!!! 🙂

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