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I’ve just started experimenting with raw vegan desserts in an attempt to reduce my diary intake. I love cheesecake, a lot, but the essence is well cheese. Raw desserts are amazing. The first time I tried a vegan raw chocolate mousse I had no idea it didn’t contain any diary. It was so thick, creamy and chocolatey just perfect.

I found this recipe at Sweetly Raw & adapted it slightly as the swirling was a disaster! Heather has loads of raw inspirations on her blog, as well as e books, do swing by for a bit of a drool. My first attempt this recipe it was a bit hit & miss to get the consistency balanced with sweetness. Now I have it down, I even made it for my friend’s birthday instead of cake.

Allergy Warning: This contains a LOT OF NUTS!

Crust:

  • 1 ½ cups Almonds
  • 2/3 cup raisins
  • ¼ cup shredded coconut
  • 1 tea spoon pure vanilla
  1. Grind the almonds into flour in your food processor or Thermomix.
  2. Add the raisins and continue grinding until broken down.
  3. Add the coconut and vanilla. Grind again to incorporate.
  4. Add a little more water if needed to keep mixture together when pressed.
  5. Press evenly into a 12” spring form pan.

Filling:

  • 3 cups cashews
  • ¾ cup + 2 tablespoons lemon juice
  • 2/3 cup agave or other liquid sweetener
  • Pinch of salt
  • Lemon zest
  • 1 cup melted coconut oil
  • 4 cups mixed berries (I use frozen)
  1. Blend all except the oil and berries on a high speed in the blender.
  2. Add half of the oil and blend again until completely smooth.
  3. Add all the berries and the other half of the oil and mix again till smooth.
  4. Pour the filling evenly over the crust.
  5. Chill in the fridge for at least 8 hours or overnight.
Click on image to enlarge
 ©Seren Holistic Lifestyles Blog 2013
 (please share the love with full credit thanks)

Click on image to enlarge

©Seren Holistic Lifestyles Blog 2013

(please share the love with full credit thanks)

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