Raw Vegan PB Cheesecake love!

VeganMommyDee's Raw Vegan PB Cheesecake

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

 

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Lightly oil your spring form pan with a little coconut oil
  5. Transfer the crust mixture into the spring form pan and press down well and evenly distribute it around the base of your pan.
  6. 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.
  7. Once combined well and it’s a nice creamy consistency then add your filling into the spring form pan and smooth it out evenly.
  8. Top with mini vegan chocolate chips
  9. Pop it into the freezer to set for at least 4 hours so the cheesecake can set nicely.
  10. 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! 🙂

Enjoy!

~Debbie~

*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!

A lovely slice of VeganMommyDee’s Raw Vegan PB Cheesecake!

 

 

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My Coconut Rice Pudding

I adore rice pudding so once in a while I seriously crave some! I used to make my rice pudding using only almond or soya milk but once I tried making it with some coconut milk I revamped my recipe. Oh my gosh the coconut milk adds such a lovely flavor! This is my idea of feel good comfort food especially during the cold winter months. This recipe is actually my 8 year old’s favourite one and she get’s super excited when she sees that it’s cooking away on the stove top. It’s funny how such simple things can make a kids day! 🙂

Coconut Rice Pudding

Coconut Rice Pudding

Ingredients

  • 3/4 cup Arborio rice
  • 1 can of Coconut Rice Pudding
  • 4 cups Almond Milk or just use the coconut milk can and fill it twice
  • Cinnamon
  • 1 tsp pure Vanilla
  • Pure Maple Syrup (I only add 1 TBSP)

Method

  1. In a medium-sized pot add the can coconut milk and almond milk. Bring to boil at medium heat. Keep an eye on your pot because in the blink of an eye it will boil over and create a crazy mess on your stove top!
  2. When the milk is boiling add the rice, vanilla and desired cinnamon. Mix well. Bring the heat down to low or a simmering heat.
  3. Boil for 45 minutes – 1 Hour. Stir often throughout so the rice doesn’t stick to the bottom of the pot.
  4. I like adding the maple syrup during the last 10-15 minutes of cooking and then mix well.
  5. Transfer to serving bowls and sprinkle a little cinnamon on top before serving.
  • I haven’t put in a certain amount of cinnamon because I add A TON into my rice pudding. Everyone’s taste is different so you can add what ever amount you think is best.
  • I added 1 TBSP of Maple Syrup to my pot of rice pudding. You can add more if you like your pudding sweeter! I prefer adding only 1 TBSP and then if people want it sweeter then a little more can be added to only their serving.

 

NOTE:

* It seems that I live with some MAJOR Sweet Toothed people! They said they prefer when the rice pudding is sweeter! They added between 1 tsp and 1 tbsp to their bowls of pudding!

 

 

That’s it! It’s crazy easy and so incredibly yummy!!!  So ENJOY!