INGREDIENTS Crust 1 ½ cups of sliced almonds 2 tablespoon unsweetened coconut flakes 3 large medjool dates, pitted ½ teaspoon vanilla extract 1-2 teaspoon water pinch of salt
Filling 2 ¼ cups of raw cashew nuts ¾ cup water ¾ cup fresh squeezed lemon juice 3 tablespoon honey or agave nectar 1 teaspoon vanilla extract ¾ cup coconut oil, melted
Topping 1 cup raspberries (I used frozen raspberries) 2 tablespoon fresh squeezed lemon juice 1 tablespoon water 1 cup of the filling
DIRECTIONS Crust 1. Soak dates in water for about 30 mins, then chop 2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture 3. Add dates, vanilla extract, water and salt and process until well combined 4. Divide the dough between 6 dessert glasses and press to the bottom of the glass
Filling 1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty! 2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust 3. Place glasses in freezer while making the topping
Topping 1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth. 2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).
Photo: The Recipe Hunter Source: Sarien Slabbert TRIED AND TESTED
I lined the bottom and sides of a 23cm spring pan with parchment paper, to ensure that it will come out clean once frozen and you want to get creative with decoration.
1. Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut. Spread it in the bottom of your pan and pat down firmly and place in the fridge or freezer while making the topping. 2. Pour half of the pineapple juice in a microwave bowl and then add the gelatin and let it jellify for approximately 5 minutes. Heat it up in the microwave, till just melted (do not cook it) and then add the remainder of the juice and mix. 3. I made my own caramel. Pour a tin of condensed milk in a small pot, place on the stove top and bring to boil over medium/low heat, stirring continuously to prevent burning. Boil for 5-10 minutes till it thickens up and have the correct consistency of regular store bought caramel. You may not have the same brown color, but that’s not a problem, it will taste the same and work perfectly. Let it cool down before continuing with the next step. 4. Whip the cream cheese and caramel till smooth and creamy and then add the juice/gelatin and whip again. I used an electric hand mixer and it worked well. 5. Add the vanilla to cold cream in a separate bowl and beat till stiff. 6. Fold the caramel mixture into the cream mixture and pour out onto the crust. 7. Place in the freezer. 8. I took it out the following day, but 1-2 hours will also do, and then you can decorate with toasted coconut and tropical fruit, or any which way you prefer. 9. Remember to take it out of the freezer, you can defrost in the fridge, or just leave it out till ready to serve, as it should be thawed and not eaten frozen, after all it’s a cheesecake and not ice cream. 10. I had a special request from my grandson (his birthday cake) and had to decorate as per the picture. I used Wilton decorating icing. 11. Wow, it’s delicious and everybody loved it and went for a second and third piece of cheesecake.
Source: The Recipe Hunter – Highly modified from various online versions TRIED AND TESTED
Ingredients: 2 ¼ cup all-purpose flour 1 ½ cups granulated sugar 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 1 cup warm coffee ½ cup plus 1 tablespoon vegetable oil 2 teaspoons pure vanilla extract Small handful of chocolate chunks and/or cocoa nibs (optional)
Method: Place rack in the center of the oven and preheat oven to 350 degrees F. Grease muffin pan Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk together coffee, oil, and vanilla. Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using. Pour the batter into the prepared muffin pans. The batter will be relatively thick. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool before taking it out and leave on a wire rack to cool completely. Sprinkle with powdered sugar or decorate as you wish. Cake will last, well wrapped at room temperature, for up to 3 days
Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 cup apple sauce 1 cup almond or soy milk 2 teaspoons vanilla extract 1/2 cup white sugar 1/2 cup neutral oil (like canola or vegetable) 2 cups grated carrots (about 3 large carrots) 2 apples, peeled and grated (about 1 1/4 cup) 1 cup raisins 1/2 cup pecans, chopped
Method: Preheat oven to 325°F and line a 9×13 baking dish. Sift flour, baking powder, baking soda, and spices together. In a separate bowl, mix apple sauce, milk, vanilla, sugar, and oil. Add the dry ingredients to wet and mix until just combined. Fold in the carrots, apples, raisins, and nuts. Pour into the prepared baking dish and bake for about 40 minutes, or until a skewer comes out clean. Let cool. Top with icing of your choice. I used about a half cup of vegan margarine and a cup of icing sugar with a teaspoon of vanilla extract. Beat together until smooth, and thin with soy or almond milk to reach cream cheese frosting consistency. Delicious!