Raw Blueberry & Lavender Cheesecake (Vegan & Gluten Free)

Birthdays.....mainly consist of cake right? My Mam is the ultimate cake maker...I dont care what anyone else says, hers are the best and I mostly get excited about family birthdays because I know I'm going to eat cake. No they are not vegan, healthy, clean, paleo, gluten free, dairy free or remotely good for you. But every once in a while won't hurt, you HAVE TO LIVE. We can't be eating kale, quinoa and avocados 100% of the time...I would go mad.

Mother Smith was actually a baker in her 20's so she makes everything from scratch such as pastries, cakes and breads and she's very good at sabotaging a diet! When I was younger she made novelty cakes, such as princess, clown, teddy bears and all sorts! Now we are older and allegedly more mature she goes for various chocolate cakes, and my god they are unbelievable...think of Bruce Bogtrotter in Matilda.

But what happens if you dont actually want a piece of homemade chocolate cake (which is rare). Upon my vegan journey my taste buds are changing, and I found myself wanting to make a more healthier natural cake then just a normal birthday cake.

So here we go, a Raw Blueberry & Lavender Vegan Gluten Free Cheesecake, made for a birthday and perfect for summer.

Ive just started to grow Lavender in the garden so I've been waiting for an excuse to use it in cooking!


Its creamy, hits the sugar craving spot and leaves you satisfied.

Ingredients 

Crust

1/2 cup dates
1/2 cup almonds
Pinch of salt

Filling

3/4 cup cashews (soaked for at least 2 hours)
3 tablespoons coconut oil
1/3 full fat coconut milk
1/4 cup blueberries
3 tablespoons of fresh lavender
2 tablespoons maple syrup

Method

For the base put the almonds in a food processor and pulse until finely chopped, add the dates and salt, pulse again until a thick paste forms.

Press the mixture into the base of a tray (5 inch) make sure the mixture covers very evenly and use greaseproof paper. Then pop into the freezer while you make the filling.

For the filling put of all the ingredients into the food processor and mix for a few minutes until a smooth creamy mixture forms. Pour the mixture into the tray on top of the base and then freeze again.

Freeze for 4 hours, then remove and leave to thaw out a little this can take 10-15mins

Top with fresh lavender, blueberries, edible flowers and coconut.

Stace x

Raw Strawberries and Cream Cake (Vegan & Gluten Free)

Its that time of year again...Wimbledon! When normally temperatures soar, a festival like scene erupts over Murray Mound, office arguments start over who can beat who, when it's perfectly acceptable to start drinking Pimms and Champagne through the day, when you suddenly get the urge to go down to the local park and practice your backhand and the world seems ok again because nothing is bigger then Wimbledon.

And what goes with Wimbledon? ... Strawberries and Cream of course.

This seems like the perfect opportunity to have a little slice of Raw Strawberry and Cream Cake Slice, refreshing, creamy and fruity all in one. All Vegan, all natural, no processed nasties in here!

Make sure that the Coconut Milk you use has no added ingredients or preservatives..sometimes companies sneak them in! Always check the tables.

Makes a 10" by 6" tray.

Ingredients 

Base

• 1 Cup of Almonds 
• 15 Dates (soaked in water for 30mins) 
• 1/4 Cup Desiccated Coconut

Middle Layer

• 1/4 can full fat Coconut Milk (about 100ml)
• 1 1/2 Cups Fresh Strawberries
• 2 Cups Cashews (soaked in hot water for 30mins)
• 1/2 Cup Agave Syrup
• 1/4 Cup Coconut Oil

Top Layer

• 1/4 Can Full Fat Coconut Milk (100ml)
• 1/2 Cup Strawberries (for decoration)
• 1/4 Cup Coconut Oil
• 1/4 Cashew Nuts (soaked in hot water for 30mins)
• Desiccated Coconut for decoration (I mixed mine with some strawberry juice for a nice pink colour)

Method

Drain the Dates and place all ingredients in a food processor and blend until a sticky dough forms. Press firmly into a lined tray. I found using my hands was easier to start with and then finish off with a spatula for a nice even surface. Place in freezer.

Drain the Cashews, place into food processor with 1 cup of strawberries (leave the rest for the outside), the Coconut Milk, Coconut oil and Agave Syrup. Whizz together till a smooth mixture forms. 

Take out the tray from freezer. Cut the rest of the Strawberries into slices, and place on the outside of the tray. Carefully pour the mixture into the tray making sure the mixture has worked its way between the Strawberries. Place in Freezer. 

In the meantime make the top layer. Apart from the Strawberries and Desiccated Coconut which will be used for the decoration, blend all the ingredients together until you get a smooth silky like mixture. 

Take the tray out the freezer, make sure the middle of the Strawberry layer is firm, you don't want the two layers mixing.  Pour the mixture carefully on the top, bear in mind that the coconut oil will make this layer harden quickly. Make sure the mixture is spread into the edges, and give the tray a little shake to even out. 

Place the sliced strawberries and desiccated coconut on the top however you wish! 

Pop in the freezer for another 30mins, then take out for 5 mins to rest and serve. Best to cut the cake when its just out the freezer with a sharp knife then leave the slices to defrost a little before eating. 

Stace x