made a raw vegan chocolate chip cheesecake for a friend of my sister who could definitely use some lovingly made delicious, nourishing food :) i couldn’t resist making a bite sized version so I could try it too! it was delicious!
3/4 cup raw almonds (soaked 4 hours)
1/4 cup raw walnuts (soaked 4 hours)
1 cup pitted dates
1/2 tsp salt
combine all ingredients in a food processor and run till dough-like. press crust flat in a spring pan (mines 20”).
14 oz raw cashews (soaked 4 hours)
1/2 cup lemon juice
3/4 cup raw agave
3/4 cup coconut oil
2 tsp vanilla extract
combine all ingredients in food processor and run till smooth and creamy. add in 1/2 cup vegan chocolate chips (mine weren’t raw, but you could definitely make some raw chocolate chips or buy a raw chocolate bar to put in instead). pour filling on top of crust.
freeze for an hour or two to set it and then enjoy !
Jason, whom I haven’t seen in over 6 weeks, is finally coming home today! I’m so antsy I can’t even sit still. It’ll be amazing if I ever get through this post. That being said, I’ll have to keep this nice and short.
Now this is probably the gazillionth muffin recipe on Damn Delicious but…
recipe: healthy vegan chocolate-chip-oat-pancakes
for one serving you’ll need:
- 1/2 cup rolled oats, ground into a flour
- chopped dark chocolate or chocolate-chips (i used about 2-3tbsp.)
- 1 tbsp. agave nectar
- 1/4- 1/3 cup non-dairy milk
- 1 tsp. baking powder
- 0.5-1 tbsp peanut butter
- a pinch of salt
- a pinch of cinnamon
- some drops vanilla extract
- 1 tbsp. ground flax-seed (not sure if they will fall apart if you leave this out)
mix everything and cook pancakes in a non-stick pan, flipping them once.
I served them with freshly sliced strawberries, unsweetened coconut and agave nectar drizzled on top!