cheesecake

Raspberry Cheesecake Brownie Bars

Care of Andrea Howe – www.glowingongreens.com Makes 25-30 squares Ingredients Brownie Layer 2 cups walnuts 1/2 cup almonds 2/3 cup unsweetened cocoa powder  2 cups pitted dates 1/4 cup cold water 1/4 tsp salt Cheesecake Layer 1 1/2 cup cashews, soaked and drained 1 can coconut cream 1/3 cup maple syrup 1 lemon, juiced 2 tsp vanilla 3/4 cup raspberries 1/2 cup chocolate chips, melted (optional) 2 tbsp coconut oil, melted (optional) Directions 1. Cover cashews in water and soak overnight, or soak in hot water for 2 hours to fast track. 2. Grease a baking dish with coconut oil and set aside. 3. In a food processor, add walnuts, almonds and cocoa powder. Pulse until crumbly. Add the pitted dates, water, and salt, and process until it’s fully combined. Add more water if it does not come together. 4. Remove from the food processor and place in a baking dish, pressing down to form a 1” layer. Place in freezer. 5. Add soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla to food processor. Process until it reaches a creamy consistency. Add raspberries and process for… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Vegan & Vegetarian Recipes

Chocolate Covered Strawberry Cheesecakes

Care of Ashley Sauve Show your loved ones how dear they are to you by serving them these super food cheesecakes! Not only do they taste fantastic but they pack a nutritional punch and are raw, vegan, gluten and soy free for all to enjoy! Serves 16 Ingredients: Filling: 2 cups raw cashews, soaked overnight (measured before soaking) 6 tablespoons coconut oil, melted 2 lemons – juice and zest ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) 1 banana 2 cups strawberries, fresh of frozen (thawed first) ¼ cup goji berries soaked in water for 10 minutes (optional) 2 tablespoons lucuma (optional) 1 tablespoon maca (optional) 5-10 stevia drops or 3 tablespoons maple syrup Crust: 1 cup raw walnuts 1 cup raw almonds 2 tablespoons coconut oil, melted ¼ cup golden berries (soaked in water for 10 minutes) or 4 soft medjool dates ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) Chocolate Drizzle: 2 chocolate bars of choice (I used Giddy YoYo, maca flavour) 1 tablespoon coconut oil Directions: You will need heart shaped silicone baking moulds, or a cupcake pan. In a double boiler, melt the chocolate and coconut oil, stirring… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes