VeganMommyDee’s Raw Vegan PB Cheesecake
I made one of my favourite cheesecakes earlier this week … raw vegan peanut butter cheesecake! Anyone who knows me well knows that I’m a PB and over all nut freak. PB makes everything perfect! This was my 1st try making this cheesecake and I’m really happy with the outcome. So happy indeed that I’m sharing my recipe with you all right away. I’ve had many people ask me for this recipe once I posted a picture of it on Instagram. My new years resolution was to try and put pen to paper and actually write down my recipes so I did just that when I made this cheesecake. I’m not a fussy person and I love to bake and cook so I’ve become the queen at winging my recipes. I barely measure and don’t fuss about exact measurements. When people ask me for recipes, ask me to please consider writing a cookbook or teach cooking classes this becomes a problem however. I blame the way I am because of my mom (just joking) because she never used measurements when I used to cook/bake with her as a child. She intern leaned the a little of this and a bit of that type of measuring from her mother as well. I’m breaking the cycle now and these days I’ve made a conscious effort to try and write down the measurements that I’m using when I’m cooking or baking. So going back to this awesome raw cheesecake I didn’t overly sweeten mine so if your a major sweet tooth then add more sugar to your cheesecake. I’m a sweet tooth who has converted to an almost sugar free lifestyle so I try and limit how sweet I make my desserts. It’s really difficult sometimes but I just try and use dates and stevia when baking in order to make my desserts as healthy has possible. I love the natural sweetness that dates bring to desserts and what’s even better is they have many nutritional benefits. Hooray!
Here is my very simple recipe …
Raw Vegan Peanut Butter Cheesecake
You will need:
- 1 spring form pan ( I use a 9″ pan )
- 1/3 cup Pure organic coconut oil
- 1 400 ml can of coconut milk ( you will only use 1/2 of the can however)
- 5 cups Raw cashew halves
- 1 TBSP Maple syrup
- 2 cups Medjool dates
- 3 Powdered Stevia packets
- 1/3 cup vegan mini chocolate chips
- 1 1/2 cup Unsweetened natural peanut butter
- Food processor
- The 1st step which is the most important step of all is soak your cashews for at least 4 hours before making this recipe. I prefer to soak mine overnight. I just put the cashews in a glass bowl and cover them with fresh water the night before I’m making any cheesecake.
- Soak your dates in very warm water for 10 – 15 minutes so they can soften and become really plump. I also pop the can of coconut milk into the fridge while my dates soak. I find when the can is cold the cream becomes a little thicker and easier to scoop up after.
- You are going to start off with making the crust for the cheesecake by adding 2 cups of the raw cashews into the food processor with 7 pitted dates. Process until the dates have been incorporated well.
- Lightly oil your spring form pan with a little coconut oil
- Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
- Now you can go ahead and make your filling by adding the following ingredients into the food processor: The remaining 3 cups of the the raw cashews, 1 TBSP of maple syrup, 1/3 cup coconut oil, 3 packets of stevia, 1 1/2 cup peanut butter, 1/2 of the can of coconut oil (skim the thickening coconut cream from on top as you don’t want the liquid for this recipe) and the remaining pitted dates. Process very well. Make sure to scrape down the processor’s bowl in order to make sure everything is combining well.
- Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
- Top with mini vegan chocolate chips
- Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
- Remove it from the freezer about 20-30 minutes before your want to slice it up and serve it. You can keep any left over slices in the fridge in an air tight container.
So incredibly easy to make right? The only thing you have to remember to do is soak your nuts and your dates so that your cheesecake turns out wickedly good! 🙂
*Remember to visit me on Instagram and take a look at how I try and live a healthy balanced lifestyle! I’m VeganMommyDee on there as well.*
A lovely slice of VeganMommyDee’s Raw Vegan PB Cheesecake!
Healthy Banana Blueberry Oat Cookies!
My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
- 1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
- 2 organic mashed banana
- 1 tsp. cinnamon, or to taste
- 1/3 cup blueberries
- Preheat oven to 325 F
- Line a baking sheet with parchment paper
- Mash the two bananas in a medium sized bowl
- Add the oats and cinnamon. Combine really well.
- With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
* These quantities made 9 cookies for me*
I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂
RAW VEGAN PUMPKIN PIE
Ingredients for the crust:
- 1 cup raw cashew halves (no need to soak the nuts for the crust)
- 1 tbsp. unsweetened shredded coconut
- 2 medjool dates, pitted
Ingredients For the pie filling:
- 1 1/2 cup raw soaked and drained cashew halves
- 1/2 cup pure maple syrup or agave
- 1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)
- 1/2 tsp. pure vanilla extract
- 1 heaping tbsp.’s cinnamon, or to taste
- 2 tsp. pumpkin spice, or to taste
- 3 heaping tbsp.’s coconut oil
- 10 medjool dates, pitted
You will also need:
- 1 pie plate or desired dish
- food processor
- large bowl
- medium-sized bowl
* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *
- Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.
- After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.
- Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.
- Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
- Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
- Add in the 1 1/2 cups pure pumpkin puree, 1 heaping tbsp. cinnamon, 2 tsp. pumpkin spice and the 1/2 tsp. pure vanilla extract.
- Next add the 3 heaping tbsp.’s of coconut oil
- Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.
- It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
- Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
- Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.
* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them. My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that! 🙂
I make my overnight spelt flakes/oats very often. It makes breakfast much easier in the morning when your in a rush! Instead of having to wait for your spelt flakes/oats to cook all you would have to do is heat them up! So fast & easy! I use medium-sized mason jars to make my overnight oats because I find it’s easier to heat up in the morning. Instead of transferring the mixture into a pot I just add the jar right into a small pot of boiling water for a couple of minutes. Sometimes I will scoop the warmed up spelt/oats into a bowl or a lot of times I eat it right from the jar! 🙂 You can’t get any easier than that right? In my recipe I use unsweetened milk, coconut shavings and almond butter because I want to keep everything sugar-free. I prefer not to add additional sugar other than the natural occurring sugar in the banana and optional berry or fruit topping. If you like things on the sweeter side you could use the sweetened coconut, milk and nut butter.
Coconut Overnight Spelt Flakes
You will need:
- 1/3 Cup Spelt Flakes or Old fashion Oats
- 1 1/4 cup Almond & Coconut unsweetened milk or milk of choice
- 1 TBSP Cinnamon
- 1 tsp of unsweetened sulfate free shredded coconut
- 1 TBSP Chia seeds
- 1 TBSP all natural unsweetened Almond Butter
- 1/3 cup berries or chopped fruit (optional)
- 1 medium-sized mashed banana
- 1 TBSP chopped walnuts
- Add 1/3 cup Spelt Flakes, Oats or a combination of both which is also really good.
- Mash 1 medium-sized banana with a fork in a small bowl.
- Throw in the 1 TBSP of cinnamon, chia seeds & 1 tsp shredded coconut.
- Add in the mashed banana and chopped walnuts and combine.
5. Next add in the 1 1/4 cup of milk
6. Give it a good mix to combine, put the lid on and place it in the fridge overnight.
In the morning …
- Put a small pot of water on to boil
- Place the jar right into the pot and heat it up for a couple of minutes.
- Once it’s hot enough for your liking remove the jar from the water and your going to add the 1 TBSP of almond butter into the mixture.
- Give it a good mix and you can add 1/3 cup fresh chopped fruit or berries into it as well if you like. I do! 🙂
- Eat it right from the jar or transfer it into a bowl.
ENJOY your healthy breakfast! 🙂
One of my favourite things to whip up are these easy to make Banana Oat Breakfast Bites!!! Many people make similar cookie versions to this recipe but the great thing is that everyone can make it their own way using ingredients that work for them. The great thing about this recipe is that you can tailor it to your own tastes and preferences! I find that they are a great idea for a fast breakfast when you’re in a hurry which really saves time. Have them with a healthy green smoothie and your good to go! I always have organic bananas on hand as well as oats so this recipe is made very often in my home. I also add dried sulfate free cranberries and walnuts sometimes too. The recipe I’m posting will be this version. 🙂 My kids like my vegan chocolate chip version best of course but then they are a treat and no longer a super healthy breakfast bite! LOL You can also make them into cookies if you want but I like making mine smaller so that’s why I call them “bites”. I find that they are the perfect size to pop into a little container and pack them into a lunchbox or throw into a purse. They are a great on the go healthy snack. I always make sure I have healthy snacks in my purse because I’m vegan and it’s not always easy to find healthy vegan snacks on the go. Hey non vegans you should definitely be trying to bring healthy homemade snacks with you so you’re not tempted to buy sugary & fat filled treats while your on the run too!
Banana Oat Breakfast Bites with Cranberries & walnuts
Healthy Breakfast Bites
- 2 regular sized Bananas
- 1 TBSP Cinnamon
- 2 cups Oats
- 1 1/2 tsp. pure Vanilla extract
- 1 TBSP Sulfate free Cranberries
- Handful of chopped Walnuts
- In a medium-sized bowl mash both bananas with a fork really well.
- Add the vanilla and mix.
- Throw in the 2 cups of Oats and the 1 TBSP of Cinnamon. Combine well.
- Now you can go ahead and add the cranberries and walnuts. Give it another good mix.
- Shape into small round balls and place on a lined cookie sheet. Flatten the balls down slightly with the back of a teaspoon.
- Pop them into the oven for 10 minutes. If you want to make them bigger or into cookies then they will bake between 12-14 minutes.
- After removing them from the oven let them cool down on the pan. Transfer them to an airtight container once they have cooled off.
Other Versions of my Banana Oat Breakfast Bites:
Vegan Chip: My kids favourite version has 1/3 cup vegan chocolate chips thrown into the banana and oat mixture. They are such a tasty treat!
Plain Banana & Oat: I also make these banana bites without adding any dry fruit and nuts and they turn out great as well. Simple and super fast!
Protein Boost: I also make a version of these breakfast bites with peanut or almond butter added to the oat mixture! YUM! Just add 2 TBSP nut butter to your mixture. Be sure to combine it well I bake them 10-12 minutes depending on their size. *I omit the cinnamon, chopped nuts and dried fruit for this version.*
Coconut & Almond: Toss in a handful of chopped almonds as your nut for these banana bites and instead of adding the cinnamon I throw in 1 TBSP of shredded coconut in it’s place.
*ENJOY your yummy & fast to make Banana Breakfast Bites! Have fun with them and try out different combinations to suit your needs*
*Makes 12-15 Banana Bites depending on their size*