Tag Archives: Thanksgiving

Raw Vegan Chai Cheesecake

Well… this is my first blog post in over 2 months… yikes

All I can say is starting college has been a whirlwind experience.  I am so grateful that now I’m finally able to go to school, study what I like, and be surrounded by people who are motivated and are excited to learn 🙂

Now back to cheesecake.

If you need a last minute dessert idea for Thanksgiving (honey next time you need to start planning earlier), fret not. This cheesecake takes less than 20 minutes to make and then toss it in your freezer for 4 hours so it solidifies! You’ll have a late but oh so delicious dessert for your family!

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Raw Vegan Chai Cheesecake

Crust:

1 cup dates

1 cup walnuts

Cheesecake:

2 cup (308g) roasted cashews

2 pinches  ground cardamom

½  tsp ground allspice

1 tsp ground cinnamon

½  tsp ground cloves

1 tsp ground ginger

¼ cup maple syrup

2 tsp vanilla extract

½ cup milk

¼ cup coconut oil

Directions

  1. Line an 8 inch cake pan with parchment paper and set aside. Blend the crust ingredients in a blender until a crunchy dough forms (sounds weird but I don’t know how else to explain it). Press the dough into the cake pan until it covers the entire pan and place in the freezer.
  2. Clean the blender with hot water and dry with a washcloth. 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 fine consistency.)
  3. Add the rest of the cheesecake ingredients and blend until a thick paste forms. Spread the cheesecake layer on top of the crust. Let the cheesecake set in the freezer for at least 4 hours until serving. 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

 

Pecan Pie

I created this recipe back in July because I was so excited for fall 😂

Fall is my favorite season for a number of reasons (ha that ryhmes)

1. My birthday is in November

2. Thanksgiving (my obsession with pumpkin pie is getting problematic)

3. The trees are absolutely gorgeous!


(FYI, I was not driving when I took this picture)

This pecan pie is really easy to make & there is no processed ingredients in it! If you give this a try, make sure you tag #medhacooks on Instagram!


Vegan & Gluten Free Pecan Pie

Recipe inspired by http://www.thespunkycoconut.com

Crust:

1 cup of walnuts

2 tbsp coconut oil

1 tbsp maple syrup

1 tbsp vanilla

1/2 cup gluten free oats

Filling:

1 packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)

1/4 cup coconut oil

1 tbsp vanilla

1/4 tsp salt

Fold In:

1 1/2 cups roasted pecans*

Directions

1. Set the oven to 400°F.

2. Blend all the crust ingredients to form a ball.

3. Using wet hands, press the crust into a 9 inch glass pie dish. Do NOT pre-bake the crust.

4. Add all of the filling ingredients, including the soaking water, to the blender & blend until smooth. Fold in the roasted pecans, then add the filling to the unbaked crust.

5. Bake for 10 minutes at 400F then reduce the heat to 350F, and bake for another 10 minutes.

6. Allow the pie to cool on the counter, then refrigerate overnight to set.

7. Serve with vanilla ice cream or whipped cream. Enjoy!

*Roast pecans for 5 minutes at 300F.

Come say hi on Instagram and drop off any suggestions for dishes I should create next! https://instagram.com/medhacooks/

Make sure we stay connected on…

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

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