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.

Chocolate Chip Cookies

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Chocolate Chip Cookies
These cookies are delicious. They are both vegan and gluten free. Made with a combination of oats and almond flour together with vegan chocolate drops. They are quick and easy to make and great as a treat after lunch or as a snack with a cup of green tea. The almond flour means that they have both protein and fibre.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Instructions
  1. Preheat oven to 180C and line a baking sheet with grease proof paper.
  2. In a mixer place the coconut oil and xylitol and mix together. then add the vanilla extract and coconut milk. Continue to mix for another minute.
  3. Then add the almond flour, oats, and baking powder and continue to mix until a dough forms. add a further tablespoon of milk if too dry and crumbly.
  4. Then stir in by hand the chocolate chips.
  5. Then scoop out about 1 heaped tablespoon of dough and roll in your hands to form a ball. Place on the prepared baking sheet and push down gently to flatten. Continue to do this until all the cookie dough is used up.
  6. Place in the oven and cook for 152-20 minutes or until lightly golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

Vegan and Gluten Free Carrot Cake



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Vegan and Gluten Free Carrot Cake

This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake - chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream


Instructions
Carrot Cake
  1. Preheat oven to 180C. Grease and line a 1Ib loaf tin

  2. In a high speed blender place the apple puree, olive oil, xylitol,, vanilla and chia seeds with the coconut milk. Blend until smooth

  3. Take a large mixing bowl and put in the dry ingredients. Pour in the chia mixture/sauce and beat well.

  4. Put cake mix into prepared tin.

  5. Place in oven for 35-40 minutes until cooked through

  6. Allow cake to cool completely before icing

Cashew/Lemon Buttercream
  1. Soak cashews in hot water for 1 hour and then drain.

  2. Add cashew nuts and other ingredients to a blender.

  3. Blend until creamy and smooth

  4. Transfer frosting to a bowl and place in the freezer for 45 minutes - to an hour.

  5. Remove from freezer and frost cake. Garnish with chopped nuts and grated lemon peel.