Vegan Cheesecake / Veganski Cheesecake

Happy Valentine’s day! If you are still on the lookout for something sweet to quickly whip up for your loved one (or to just treat yourself), look no further!

This vegan desert is very easy to make and is mostly raw. The majority of it comes together in a food processor and the only waiting time is for the whole thing to freeze. I decided to make it in jars so it could be more portable and single-serving, but you’re more than welcome to throw it together in a regular cake pan. I decided to top it with a quick raspberry jam (that’s the not raw part of the cake), but feel free to pick any other fruit of your choice, or skip the jam altogether.

IMGP7692

IMGP7671

IMGP7677

INGREDIENTS:

(Yields 7 servings / 0.98 EUR per serving / 6.83 EUR for all)

For the crust:

1 cup unsalted cashews (1.33 EUR)

½ cup pitted dates (0.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

1-2 tsp water (–)

For the cream “cheese” filling:

1 and ½ cups soaked unsalted cashews (2.00 EUR)

1 cup pitted dates (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp lemon juice (0.27 EUR)

1 cup plant-based milk (0.27 EUR)

For raspberry jam:

2 cups frozen raspberries (1.33 EUR)

½ cup pitted dates (0.33 EUR)

IMGP7674

IMGP7680

IMGP7691

METHOD:

Make the crust by combining all of the ingredients in a food processor and pulsing until a chunky dough forms. Press the dough into the bottom of glass jars (or into a cake pan, if using) and set aside.

To make the cream “cheese” filling, drain the soaked cashews and place in a food processor with the rest of the ingredients. Pulse on high speed until creamy and no chunks remain (this may take several minutes). Pour the filling over the crust and place cheesecakes in a freezer to firm up.

While the cheesecakes are resting in the freezer, prepare the raspberry jam. Heat the raspberries up on stovetop and simmer for about 10 minutes to thicken. Pulse the dates in a food processor into a smooth paste, then stir into raspberries. Allow the jam to cool down completely before pouring over frozen cheesecakes.

Remove the cheesecakes from freezer about 10 minutes before eating to slightly loosen up, but otherwise store in freezer.

IMGP7689

IMGP7695

IMGP7693


Sretno vam Valentinovo! Ako ste još uvijek u potrazi za nekom slasticom kojom ćete počastiti svojeg voljenog ili voljenu (ili, na kraju krajeva, same sebe), ne tražite dalje!

Ovaj veganski desert je jako jednostavan za pripremiti i uglavnom je sirov. Većinu posla za vas će odraditi multipraktik, a jedino što zahtijeva nešto vremena je čekanje dok se sve smrzne. Ja sam se odlučila napraviti mini čizkejke u posudicama veličine jedne porcije, ali naravno, vi slobodno sve istovarite u normalni kalup za torte. Za preljev sam se odlučila za brzi pekmez od malina (to je onaj dio kolača koji nije sirov), ali naravno vi slobodno uzmite neko drugo voće, ili pekmez skroz izbacite.

SASTOJCI:

(Za 7 porcija / 7,31 kn po porciji / 51,20 kn za sve)

Za koru:

1 šalica sirovih indijskih oraščića (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

1-2 žličice vode (–)

Za kremu od ”sira”

1 i ½ šalica preko noći namočenih sirovih indijskih oraščića (15,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice limunovog soka (2,00 kn)

1 šalica veganskog mlijeka po izboru (2,00 kn)

Za pekmez od malina:

2 šalice smrznutih malina (10,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Ubacite sve sastojke za koru u multipraktik i pulsirajte dok ne dobijete grudasto tijesto. Tijesto utisnite u dno staklenki (ili u protvan za tortu, ako ga koristite) i stavite na stranu.

Za kremu od ”sira”, ocijedite namočene oraščiće i stavite u multipraktik sa svim ostalim sastojcima. Pulsirajte na visokoj brzini dok ne dobijete glatku kremu (to može potrajati nekoliko minuta). Kremu prelijte preko kore i stavite sve u zamrzivač da se stisne.

Dok čizkejk odmara u zamrzivaču pripremite pekmez. Maline zagrijte na štednjaku i krčkajte desetak minuta da se zgusnu. Datulje smeljite u multipraktiku u glatku pastu pa onda umiješajte u maline. Pustite da se pekmez do kraja ohladi prije nego ga rasporedite po smrznutom čizkejku.

Čizkejk čuvajte u zamrzivaču, ali ga izvadite van desetak minuta prije posluživanja da se malo otpusti.

Advertisements
Vegan Cheesecake / Veganski Cheesecake

Frozen Vegan Bounty Squares (raw, paleo) / Smrznute veganske Bounty kocke (sirove, paleo)

If you’ve been around when I posted a homemade coconut milk recipe, then you know that a byproduct is coconut pulp. Here’s what you can do with it.

IMGP7569

IMGP7565

INGREDIENTS:

(Yields 3-4servings / 0.43 EUR per serving / 1.30 EUR for all)

1 cup pitted dates (0.67 EUR)

½ cup water (–)

1 tsp pure vanilla extract (0.03 EUR)

1 cup leftover coconut pulp or desiccated coconut (0.33 EUR)

2 tbsp raw cocoa powder (0.27 EUR)

IMGP7564

IMGP7566

METHOD:

Soak the dates in water for about one hour. Transfer the dates into a food processor with about half a cup of soaking liquid and vanilla. Pulse until you have a smooth and uniform paste. Add in coconut and cocoa powder, then pulse more until fully combined. If needed, add a splash more of reserved soaking liquid.

Line a small tray or a bowl with cling foil and carefully transfer in it the prepared dough. Even out with a spatula and freeze for an hour. Once the dough is frozen, pull out the cling foil to remove the frozen dough from your tray. Allow it to thaw for about five minutes, then cut into squares and serve. Store the squares in a freezer if you’re not planning to eat everything right away.

IMGP7567

IMGP7568


Ako ste navraćali na blog kada sam objavila recept za kokosovo mlijeko, onda znate da je nusprodukt kokosova pulpa. A evo što sa njom možete učiniti.

SASTOJCI:

(Za 3-4 porcije / 3,23 kn po porciji / 9,70 kn za sve)

1 šalica odkoštenih datulja (5,00 kn)

½ šalice vode (–)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kokosove pulpe ili kokosovog brašna (2,50 kn)

2 žlice sirovog kakao praha (2,00 kn)

PRIPREMA:

Sat vremena namočite datulje u vodi. Preselite datulje u multipraktik sa oko pola šalice tekućine od namakanja i vanilijom. Pulsirajte dok ne dobijete glatku i jednoličnu pastu. Dodajte kokos i kakao, pa još jednom propulsirajte da se sve sjedini. Po potrebi dodajte još mrvicu vode u kojoj su se namakale datulje.

Mali protvan ili posudu obložite prijanjajućom folijom, pa u njega pažljivo preselite smjesu koju ste pripremili. Poravnajte špatulom i stavite u zamrzivač na sat vremena. Kada je tijesto smrznuto, povucite foliju i tako izvadite sve iz posude. Pustite jedno pet minuta da se malo otpusti i onda narežite na kocke i poslužite. Ono što ne mislite odmah pojesti čuvajte u zamrzivaču.

Frozen Vegan Bounty Squares (raw, paleo) / Smrznute veganske Bounty kocke (sirove, paleo)

Raw vegan chocolate cake / Sirova veganska torta od čokolade

This cake is da bomb! It’s super scrumptious and rich, but also pretty healthy for you. So you have a win-win situation here. It also mostly comes together in a food processor so you won’t have to wash a mountain of dishes. I made this for my birthday and it was a big hit as pretty much everyone loved it – vegans, omnivores and everyone in between.

IMGP7313

INGREDIENTS:

(Yields 1 cake / 10.52 EUR)

For the dough:

3 cups pitted dates (3.00 EUR)

2 cups sunflower seeds (0.53 EUR)

2 tbsp peanut butter (0.27 EUR)

3 tbsp raw cacao powder (0.40 EUR)

1 tsp natural stevia powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Good pinch of salt (0.01 EUR)

3-4 tbsp plant based milk (0.07 EUR)

1 cup unsalted cashews (2.00 EUR)

For the chocolate ganache:

200 grams good quality dark chocolate (2.67 EUR)

1 tsp coconut oil (0.07 EUR)

1 tsp natural stevia powder (0.07 EUR)

¼ cup plant based milk (0.10 EUR)

For the topping:

¼ cup crushed cashews (0.50 EUR)

2-3 rows of white chocolate (0.67 EUR)

½ tsp coconut oil (0.03 EUR)

Additional:

Coconut oil for greasing the pan (0.03 EUR)

IMGP7319

METHOD:

Before starting, soak the pitted dates in warm water for about 20 minutes so they soften up a bit, then drain. Lightly grease a baking tray with coconut oil and line it with parchment paper. In a food processor, grind the sunflower seeds into a fine powder. Add in drained dates, peanut butter, cacao powder, stevia, vanilla and salt, then pulse until a uniform dough forms. Add in milk as needed, a tablespoon at the time. Finally, throw in the cashews and pulse a few times so there is still some crunch left to the dough.

Press the dough into a prepared baking tray and even it out. Throw it in a freezer for about 15 minutes before adding ganache. To prepare the ganache, simply melt the chocolate with coconut oil, stevia and milk. Stir until silky and smooth, then pour over the cake base and quickly even out with a spatula. Sprinkle crushed cashews on top of the ganache. Melt the white chocolate with half a teaspoon of coconut oil and transfer into a freezer bag. Cut the end of the bag and drizzle the white chocolate over the cake. Return everything to a freezer for a couple of hours to firm up and set.

Let the cake sit at room temperature for about 15 minutes before cutting it into small squares. Store it in a refrigerator and serve chilled.

IMGP7320


Ova torta je totalna bomba! Apsolutno je fantastična i bogata, no ujedno je i poprilično zdrava, tako da imate idealnu situaciju. Većinu posla možete odraditi sa multipraktikom pa vas na kraju svega neće čekati planina od suđa. Ja sam ju radila za svoj rođendan i oduševila je sve po redu – vegane, svejede i sve one između.

SASTOJCI:

(Za 1 tortu / 78,71 kn)

Za tijesto:

3 šalice odkoštenih datulja (22,50 kn)

2 šalice suncokretovih sjemenki (4,00 kn)

2 žlice kikiriki maslaca (2,00 kn)

3 žlice sirovog kakao praha (3,00 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Dobar prstohvat soli (0,01 kn)

3-4 žlice sojinog ili kojeg drugog biljnog mlijeka (0,50 kn)

1 šalica neslanih indijskih oraščića (15,00 kn)

Za čokoladnu glazuru:

200 g dobre tamne čokolade (20,00 kn)

1 žličica kokosovog ulja (0,50 kn)

1 žličica prirodne stevije u prahu (0,50 kn)

¼ šalice sojinog ili kojeg drugog biljnog mlijeka (0,75 kn)

Za ukrašavanje:

¼ šalice drobljenih neslanih indijskih oraščića (3,75 kn)

2-3 reda bijele čokolade (5,00 kn)

½ žličice kokosovog ulja (0,25 kn)

Dodatno:

Kokosovo ulje za namastiti protvan (0,25 kn)

PRIPREMA:

Dvadesetak minuta prije nego počnete namočite datulje u toploj vodi da malo omekšaju, pa ih ocijedite. Malo namastite protvan kokosovim uljem i obložite ga papirom za pečenje. U multipraktiku sameljite suncokretove sjemenke u fini prah. Dodajte ocijeđene datulje, kakao prah, steviju, vaniliju i sol, pa pulsirajte dok ne dobijete jednolično tijesto. Po potrebi nadodajte i mrvicu mlijeka, žlicu po žlicu. Na kraju ubacite indijske oraščiće i par puta sve skupa propulsirajte da ih usitnite, ali da vam tijesto i dalje ima nešto hrskavoće.

Tijesto rukama utisnite u pripremljeni kalup i poravnajte. Stavite u zamrzivač na petnaestak minuta prije nego zalijete glazurom. Glazuru pripremite tako da otopite čokoladu sa kokosovim uljem, stevijom i mlijekom. Miješajte glazuru dok ne bude svilenkasta i glatka, pa ju prelijte preko tijesta i brzo poravnajte špatulom. Po glazuri sada posipajte drobljene indijske oraščiće. Bijelu čokoladu rastopite sa pola žličice kokosovog ulja i preselite u malu vrećicu za smrzavanje. Odrežite kut vrećice i prošarajte kolač sa bijelom čokoladom. Sada tortu vratite u zamrzivač i ostavite ju na par sati da se stisne.

Petnaestak minuta prije rezanja izvadite tortu iz zamrzivača i ostavite ju na sobnoj temperaturi. Razrežite ju na male kockice, te čuvajte u hladnjaku, a poslužite ohlađenu.

Raw vegan chocolate cake / Sirova veganska torta od čokolade