Raw Chocolate Cheesecake

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 Raw Chocolate Cheesecake
This is a raw, vegan, gluten free cheesecake which is really delicious.
Prep Time 20 Minutes
Servings
Servings
Ingredients
Filling
Base
Prep Time 20 Minutes
Servings
Servings
Ingredients
Filling
Base
Instructions
Base
  1. In a food processor combine the nuts and cocoa powder and process until it resembles fine breadcrumbs. Add the dates and coconut oil and process until the mixture begins to bind together.
  2. Pour the mixture into an 8 inch spring form cake tin and press down until flat. Place in the fridge to set.
Filling
  1. Place all the ingredients into a high speed blender and blend until smooth - add extra coconut milk as necessary.
  2. Pour onto the base. Place in fridge for 3 hours to set.
  3. When set, remove from tin and decorate with some grated vegan chocolate and berries.

Gram Flour Spicy Pancakes

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 Gram Flour Spicy Pancakes
This is a quick, easy and delicious lunch to make. Gram flour is gluten free and makes great savoury pancakes.
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Ingredients
Gram flour pancakes
Curry
Toppings
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Ingredients
Gram flour pancakes
Curry
Toppings
Instructions
  1. Mix pancake ingredients together in a bowl and set aside.
  2. For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
  3. Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
  4. Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.

Creamy Mushroom Soup

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 Creamy Mushroom Soup
Prep Time 25 mins
Cook Time 40 mins
Servings
people
Ingredients
Prep Time 25 mins
Cook Time 40 mins
Servings
people
Ingredients
Instructions
  1. Place porcini mushrooms in a bowl and cover with boiling water and leave to stand for 10 mins until soft.
  2. Heat the oil in a large pan and add the onions, garlic and thyme for 10 mins until softened. Drain the porcini mushrooms (reserving the water) and add to the pan together with the mushrooms. Cook for a further 5 mins.
  3. Pour in the stock and reserved water, bring to the boil and simmer for 20 mins.
  4. Then stir in the coconut cream and cook for a 5 mins. Taste and season as necessary.
  5. Place soup in food processor and blend until smooth. Serve - topped with chopped chives