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MTF: Vegan Lemon + Raspberry "Cheesecake" {raw}

It was my birthday this week (29th birthday), and to celebrate I wanted to indulge my recent random craving for something cheese-cake-ey. Usually I'm all up in the chocolate cake for my birthday, but not this year.

I have had delicious and wonderful baked tofu cheesecakes before, but I wanted something super dense and rich, and didn't feel like using the oven.

So, with the help of the handy vitamix I was able to borrow (pretty wicked machine - don't want to give it back) , this delicious cake was born, and the recipe was destined for a MacroTreat Friday (MTF) post.

I'm not usually so into raw desserts as I find they can sit quite heavy, but raw cheesecakes can be pretty divine once in awhile. This one held up to all my expectations <3

MTF: Raw Lemon + Raspberry Cheesecake

This is a tart and fresh, yet superbly decadent treat. If you're craving something dense like a cheesecake, and you love lemon - you'll love this recipe. It's not super sweet, so play around with adding in some more maple syrup if desired. I'd recommend serving with some ginger tea :)

* Largely Inspired by + Modified from a combination of this recipe and this recipe and another from one of my cookbooks :)

Ingredients

Crust

  • 2/3 cup almonds
  • 2/3 cup hemp hearts or walnuts (I used hemp hearts)
  • 1 TBSP pure maple syrup
  • 3 TBSP coconut oil

Lemon Filling

  • 2.5 cups raw cashews, soaked for at least 2 hours
  • 1/4 cup pure maple syrup (or other liquid sweetener of choice)
  • 2 tsp vanilla
  • 1/3 cup milk of choice (I used unsweetened coconut out of a carton) + a bit more
  • 1/3 cup lemon juice (if you love lemon as much as me, add in even more!)
  • 3 TBSP coconut butter
  • 3 TBSP coconut oil
  • pinch of sea salt
  • zest of one lemon

Raspberry Swirl

  • 1/2 - 1 cup frozen raspberries
  • 1 Tbsp maple syrup
  • 1 tsp coconut oil
  • 1/4 cup water

Directions

  1. Make the crust: In a highspeed blender or food processor, combine the almonds and hemp hearts until they are crumbly (not butter). Add in the maple syrup and coconut oil, and blend again until combined.
  2. Line a 6" tart pan or springform with parchment paper.
  3. Press crust into bottom of pan.
  4. Make filling: Drain and rinse soaked cashews. Add to blender, along with all of the other filling ingredients, and process until very smooth. Add a little more milk if needed (I ended up adding about 2 TBSP more).
  5. Pour onto crust.
  6. Make Raspberry swirl: add in all ingredients to blender, and blend until smooth. Pour on top of cake, and using a fork, swirl it around to combine. If you use less raspberries, you'll get more of a swirl look. I used quite a few (yum!) so I ended up with a pink layer.
  7. Put into fridge overnight. If you have toothpicks, I'd recommend putting a few in around the edges and covering with plastic wrap. You can also place in the freezer to set faster - I'd guess about 4 hours or so. [in the end I put mine in the freezer to firm up, it wasn't quite as solid as I wanted the next morning].
  8. Bring out of fridge or freezer and let sit for about 15 minutes before you cut + serve.
  9. Enjoy!

It was really, really good, and hit my lemon + berry craving straight on the nose.

Do you like raw or vegan cheesecakes? What's your favourite recipe?
Have a great weekend, friends!
xoxo Jess

MacroTreat Friday: Macrobiotic Raspberry Almond Torte

Hey Guys,

This week I didn't manage to fit any baking in, so instead I finally got around to posting a recipe & photo from a few summers ago. It was amazingly delicious, and T just saw the photo and said "oh yeah, that was good, you should make it again" - so maybe I'll just have to, now that I have the recipe easily accessible.

MacroTreat Friday: Raspberry Almond Torte

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This cake is a macrobiotic-ified, vegan, & gluten free (optional) version of a classic recipe in my house. I have always loved the combination of raspberries & almonds, and this cake was the one I requested for my birthday most often. This version is much lighter on the sweetness, using the raspberry jam for most of the sweet taste. The crust is a bit less thick than the original  version, but it is still super tasty. I made this with an oat flour/brown rice flour crust, and also with a spelt flour crust - both versions are delicious. This is wonderful as a treat, or as a treat breakfast :)

Ingredients

  • 4 Tbsp maple syrup or brown rice syrup should work too
  • 150 g oil ( like most of my crust recipes, I did a mixture or olive oil and grapeseed oil. Sunflower oil would work well here too - feel free to sub in 50 - 100 g applesauce for some of the oil)
  • zest of 1 whole lemon
  • optional: tiny squeeze of lemon juice
  • pinch of salt
  • knife tip of ground cloves - I'd guess around 1/4 tsp
  • optional 1 tsp baking powder (I used it once with, once without, and both worked just fine).
  • 230 g flour (I'd recommend spelt flour here, or for a gluten free version use a mix of oat flour & brown rice flour - the crust will still work, it'll just be a bit more crumbly. I'd bet you could do it with only oat flour as well)
  • 200 g grated or ground almonds (not super fine almond flour, keep a bit of a texture - you can try doing this in a blender, but I have a hand nut grinder I use for this).
  • 250 g fruit only raspberry jam
  • small bit of soymilk or oil for brushing on top
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Directions

  1. Set oven to 350F
  2. Mix maple syrup & oil together, and then add all the remaining ingredients (except for jam) together to form a ball (knead with your hands). If dough is too dry, add a tiny bit of water, and if it's too wet, add a bit more flour.
  3. Chill dough in freezer for about a 1/2 hour.
  4. Remove dough from freezer, and set aside 1/3 of it for the lattice topping.
  5. Lightly oil the bottom of a tart pan (mine was a tart pan with a removable bottom, but my family usually uses a spring form pan). You can place a piece of parchment paper cut out into a circular shape on top of the oiled bottom if you wish, as well.
  6. Press remaining 2/3 of the dough into the bottom of the tart pan. (alternatively you could also roll out the dough between parchment and drape into the bottom of the pan)
  7. Spread raspberry jam on top of the dough in the pan.
  8. Roll out the rest of the dough to 2 mm thickness. Cut into strips, and lay them, crisscrossing your way across the top of your torte.
  9. Lightly brush the lattice with a bit of soymilk or oil (or both mixed together).
  10. Bake at 350F for 30-35 mins. Watch to make sure top doesn't burn. You can always lower the heat in that case, or cover in foil if necessary.
  11. Let cool & serve.
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Enjoy, my sweet friends. <3 <3 <3