Tag Archives: raw vegan

Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

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Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

 

Pistachio & Chocolate Cream Tart

Quick & easy tart for the summer? YES please! This cream tart uses only 4 ingredients plus it’s raw vegan! (No baking = no mishaps in the kitchen)

Pistachio & Chocolate Cream Tart

 

 

 

 

 

 

 

 

Plate & Silverware from Sur La Table

Pistachio & Chocolate Cream Tart

(Vegan & Gluten Free)

1 cup dates

1 cup pistachios

300g coconut cream*

150g dark chocolate chips

Directions

  1. In a blender, blend the dates & pistachios together until a sticky dough forms. With wet hands, press down the “dough” in a lined 9 inch cake pan. Set aside in the freezer.

2. In a large saucepan, melt the coconut cream & chocolate chips on medium heat until it turns into a thick chocolate shake consistency. Let the mixture cool down for 5-10 minutes, then pour it into the crust.

3. Place the tart in the freezer for about 3-4 hours. When ready to serve, keep the cream tart at room temperature for about 5 minutes before eating. Enjoy!

*Buy a can of full fat coconut milk & place in the fridge overnight (for at least 8 hours.) The next morning, open the can & ONLY use the white cream on top for the coconut cream in the recipe.

Make sure we stay connected on:

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

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Key Lime + Chocolate Pudding

This past December when I visited Fort Meyers, I stopped by the famous Sun Harvest Citrus to buy oranges. While I was there, they were selling key lime & chocolate soft serves, which sounds like a weird combination of flavors, but it tasted really good!

When I came back home, I tried to recreate the soft serve, but I was in no mood to deal with my ice cream machine since it likes to throw tantrums very often. Instead I made a pudding using avocados which makes the pudding extremely creamy and delicious!

Key Lime + Chocolate Pudding
Key Lime + Chocolate Pudding

Key Lime + Chocolate Pudding

(Raw Vegan & Paleo)

Key lime:
1 avocado
Zest & juice of 1 small lime
1 tbsp honey
1/4 tsp vanilla extract
Chocolate:
1 avocado

2 tbsp chocolate chips
1 tbsp maple syrup
1 tbsp cacao powder
1 tsp vanilla extract
Directions: 
1. In a medium sized bowl, whisk all the ingredients for the Key Lime pudding until smooth. Place the bowl in the fridge.
2. Melt the chocolate chips in the microwave for 1 minute. Take the rest of the ingredients for the chocolate pudding & whisk it until there are no avocado chunks left. Slowly add in the melted chocolate to the mixture until everything is combined.
3. Next, take 2 margarita glasses & layer the chocolate & key lime pudding until you have used up both the mixtures. Serve cold with a lime slice & shredded coconut. Enjoy!

 If you make this pudding, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations!

Make sure we stay connected on…

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ To see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read

Raw Vegan Cheesecake Brownies

This recipe is inspired from the Cheesecake Brownie I had at Starbucks last year, except it’s easier & cheaper to make 😃

This Cheesecake Brownies does not require any baking/ cooking! All you need is a blender, container & a freezer!

(I know this is early but you should make this for your love ones on Valentine’s Day!)

Raw Vegan Cheesecake Brownies

Makes 16 slices

Brownie:
1 cup (196g) dates

1/2 cup (63g) walnuts

2 tbsp (20g) cacao powder

Cheesecake:

1 cup (154g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

1/4 cup water

Directions

1) Line a container with parchment paper and set it aside. Blend all the brownie ingredients until a sticky dough forms. Press brownie layer in the container & place in the freezer.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

Make sure you tag #medhacooks when you make this Cheescake Brownie. I love seeing your creations!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Raw Vegan Strawberry & Pistachio Cream Tart

Don’t let the term “raw vegan” scare you! Raw vegan essentially means that there is no baking or cooking involved in this recipe AKA simple & easy to make.

One of my favorite qualities of this dish is that it tastes better the longer it sits in the fridge. After the 3rd day, the strawberry & pistachio flavor were much more dominant than the coconut taste.

I made this Strawberry & Pistachio Cream Tart for my mom’s birthday & she loved it! Within 24 hours over half of the tart was gone! (Unfortunately, I wasn’t able to take good pictures before my family devoured it).

To spruce up the physical appearance of the tart, I made leaf designs using melted chocolate (it was my first time doing it hence the amateur designs) 😁

Raw Vegan Strawberry & Pistachio Cream Tart 

Crust

1 cup pistachios

1 cup unsweetened coconut shreds

1 cup pitted dates
Strawberry Cream

1 cup raw cashews

2 tbsp coconut oil

1/4 cup maple syrup

1 1/2 cup frozen strawberries, thawed
Chocolate chips (optional)

Directions

1. Blend all the crust ingredients together until a crumbly dough forms. Press the crust into a 9 inch pie pan. Place in the freezer.

2. Clean out the blender & blend the cashews until a fine powder forms. Place the rest of the strawberry cream ingredients in the blender & blend until a creamy mixture forms. Spread the strawberry cream on top of the crust & put back in the freezer.

3. If you want, you can make a design on top of the cream tart using melted dark chocolate chips. I made leaf designs all over the tart!

4. Let the tart set in the freezer for 8 hours. When you’re ready to serve the tart, let it sit outside at room temperature for 10 minutes & then use a sharp knife to cut generous slices for your friends and family! The tart stays well in the freezer for around 7-10 days. Enjoy!
If you make this Strawberry & Pistachio Cream Tart make sure you take a picture and tag #medhacooks on Instagram! I love seeing your #medhacooks recreations! They truly put a smile on my face!! 😊

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Raw Vegan Cheesecake Bars

There is nothing more disappointing than finding a recipe that looks absolutely amazing but the ingredients come from an exotic island in the middle of nowhere.

But today you are in luck. This recipe contains only 9 ingredients, and I am 100% positive that you will be able to find all the ingredients in your pantry!

This recipe yields 8 large bars (like above) or you can slice the Cheesecake into 24 mini bites like below. Either way this is a delightful treat to have in your freezer when your sweet tooth kicks in. 
Cheesecake Bars

(Raw Vegan & Gluten Free)

Serves: 8 large bars or 24 mini squares

Crust:
1 cups dates

1/2 cup gluten free rolled oats

1/2 cup shredded coconut

1 tbsp cacao powder

Cheesecake:

2 cups cashews (soak for 4-6 hours to soften)

1/4 cup maple syrup

1 tbsp vanilla extract

Chocolate:
1/4 cup chocolate chips

1 tbsp coconut oil

Directions

1) Blend all of the crust ingredients in a food processor or Vitamix . Press the crust into a lined 4×9 inch rectangular baking dish.

2) After the Vitamix/ food processor has been cleaned, blend the cheesecake ingredients to the food processor until the mixture is smooth. Pour over the crust layer and spread it out evenly.

3) Melt the chocolate chips & coconut oil in a microwave for 1 minute. Pour the melted chocolate over the filling & place the cheesecake in the freezer for 4-8 hours. Cut into 8 bars and serve. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

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Pinterest: https://www.pinterest.com/MedhaCooks/

Crunch Bar Truffles

The perfect combination of  goey, chocolate-ly & crunchy: these truffles satisfy your sweet tooth without going over your macros!

Crunch Bar Truffles

(Raw Vegan, Gluten Free & Sugar Free)

2 cup dates

1 cup gluten free oats

2 tbsp chia seeds

2 tbsp hemp seeds

1/4 cup cacao powder

Directions

  1. Blend all ingredients in a blender until dough like. Roll in 20 balls & leave leftovers in the freezer. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read