Raw Lemon & Ginger Cheesecake

I wanted to try something different on a cold rainy day so, I was inspired to make a lemon and ginger cheesecake. With lemon juice, rind and immune boosting ginger it felt like the perfect combination.

INGREDIENTS

BASE:
1/2 Cup of almonds
1/4 Cup of cashews
1/4 cup of desiccated coconut
5 Dates (soaked in boiling water for 10 minutes & drained)
1 Tbsp of Coconut oil
A pinch of sea salt

FILLING:
1 cup of cashew nuts (soaked overnight or at least 4 hours)
4 tbsp of lemon juice
The rind of one lemon
1/2 tbsp of ground ginger
1/2 cup of soya/coconut cream
1 tbsp of coconut oil (liquid form)
1/3 cup of Agave/maple syrup
1/2 cup of soya/almond milk
1/2 tsp of turmeric (for a rich colour)
1.5 - 2 tsp of xanthan gum (very important or it won't set)

For the base add the nuts into a food processer/blender and blend for 2-3 minutes until they are like crumbs.
Add the other ingredients and blend until it forms a sticky paste.
Pour into a loose base cake tin 7/8" and press down into the base thoroughly.
Place in the freezer.

For the filling rinse out the food processer and add the soaked cashews.
Blend for 3-4 minutes.
Add the other ingredients apart from the xanthan gum.
Blend again for 3-4 minutes until there are no lumps and you now have a creamy topping.
Add the xanthan gum and blend again for 1-2 minutes.
Pour the topping into the tin on top of your set base. Make sure it's evenly spread out.
Place in the freezer for 2 hours.
Before serving remove from the freezer and let it sit at room temperature for half an hour.
Remove gently from the tin and decorate.

ENJOY!!!

Lime Custard Tarts

I love experimenting with different ingredients for intense flavours and creamy textures. This recipe was a hit so I thought I would share it. It's delicious and has an egg like texture but no eggs or dairy. Compared to a normal custard tart my version is much healthier with no refined sugar or processed ingredients.

INGREDIENTS

BASE:
60g Ground buckwheat/Oats
50g Roughly ground almonds
Pinch of sea salt
2 Tbsp Coconut Oil (liquid form
1.5 Tbsp Maple/agave syrup

FILLING:
1 Cup of Soya/almond milk (soya works best)
2 Tbsp of Corn flour
1/2 Tsp of Agar agar
Rind of 1 lime and the juice
4 Tbsp Maple syrup
Large pinch of turmeric (for a rich colour)

For the base add ingredients into a bowl:
Mix all ingredients until it forms a thick paste.
Spoon out the mixture into small loose base baking tins.
Push mixture into the base making sure it's even and neat around the edges.
Put to one side and now you can make the custard filling.

For the filling.

Place in a saucepan all the ingredients and stir vigorously on a medium heat.
After a 2-4 minutes the mixture will simmer and thicken. Keep stirring to avoid lumps.
Pour equal amounts into each tin on top of the set base.
With a teaspoon spread custard until the whole base is covered evenly.
Place straight into the fridge for 45 minutes or until fully set.
Once set gently remove from the tins and then with a knife remove the tin base.
Place onto a plate and decorate.

Your lime custard tarts are now ready to enjoy!

Easy Chocolate Pot Puddings

Every time I make these chocolate pots I get so many compliments and people are amazed they are dairy free. They're easy to make and can be kept in the fridge ready to serve.

This recipe will make 8-10 pots (approx)

Ingredients

For the pots

140-150g of vegan chocolate. Milk, dark or white.
Pinch of sea salt.
1 tsp of vanilla essence, lemon, orange or peppermint oil or rind, pinch of chilli flakes/powder.

10 cupcake cases.

The Pudding Filling.

1 pack of silken tofu.
100ml of Agave syrup/maple syrup or even sugar/sweeteners. If using sugar/sweeteners add them in stages until it is sweet enough for you.
125g Cocoa/cacao powder.
Flavour with: Vanilla essence, orange oil/rind, mint oil, pinch of chilli powder, sprinkling of instant coffee or lemon oil/rind.
Pinch of sea salt.
100ml of soya/oat/coconut cream.

Method for the chocolate pots

1.Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the pan. Break in the chocolate, then allow to melt, stirring occasionally. When the chocolate melts you can add your flavour and a small pinch of sea salt.

2.Thickly layer the chocolate onto the inside of each cupcake liner. You can chill and do a second coating for extra thickness

3.Refrigerate the liners for twenty+ minutes.

4.Carefully pop the chocolate cups out of the liners. If bits break off don't panic! Use a strawberry or mint leaf to hide any flaws

Method for the chocolate filling

While the cases are setting you can prepare the filling.

1.Add the tofu to a food processor with the remaining ingredients and a pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.

2. Take off lid and make sure everything's combined. Add your flavouring.

3.Divide the mixture between the chocolate pots with a spoon or I find using an icing bag is best.

4.Pop in the fridge for 15 minutes to chill, decorate then serve.

ENJOY

"Going vegan doesn't mean going without".

Vegan Forever!

Apple & Sultana Spiced Oat Bars

These are cheap, quick and easy to make. Full of nutrients, protein and fibre. The great thing about these bars is you can tweak the recipe and use different juices, seeds or dried fruits. I made some with beetroot and apple juice and they were incredible!

Going vegan doesn't mean going without.

Ingredients

1× Apple.

400ml 100% pressed apple juice. Other juices can be used. Beetroot and apple is a good combination. 1 tablespoon ground cinnamon.

1 teaspoon of fresh/ground ginger.

1/2 teaspoon of nutmeg.

300g whole rolled oats

30g Chia seeds or other seeds, or 30g chopped nuts of your choice.

75g raisins or dried fruit.

Pinch of sea salt.

Method

Prep:10min

Cook:35 minutes.

Slice and core the apple, but leave the skin on for a good source of pectin. Place the apple in a microwave safe bowl and cover loosely. Cook for one minute power setting 800/900W. Let stand while you prepare other the ingredients as it will continue cooking. Meanwhile heat the oven to 180 C / Gas 4. Line the base of a 22cm cake tin with baking parchment. Or you could cheat like me and use an unlined, ungreased, Pyrex or ceramic square casserole dish. They don't stick and burn to this. Stir the grated ginger, cinnamon, oats, sunflower seeds and raisins into the apple puree and mix well, then tip it into the tin and spread out evenly. Bake for 30 to 35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave the flapjacks to cool completely in or out the tin for around 15 minutes. Slice into bars or squares and enjoy!