Related Posts

• Raspberry Cheesecake Bites

  

  What could be better than chocolate? Chocolate and berries! Desserts that combine berries with chocolate feel like the gold standard. These Raspberry Cheesecake Bites tick all the boxes. Raspberries give just the right amount of acidity and sweetness to the silky cashew-based filling. The luxurious texture and brightness of the tangy berries make this filling completely drool-worthy. And to top it all off, they have rich chocolate crusts that you’ll be tempted to eat all on their own.

• Carob Cashew Raw Balls

  

  Today’s recipe was created by culinary master Leslie White from Zeal Food here in Boulder. This decadent sweet treat was the closing morsel of yumminess that completed our cleanse-friendly meal last week, and people have been talking about it since.

• Vegan Summer Strawberry Cheesecakes

  

  These type of cakes are often called vegan cheesecakes, but I call these cakes strawberry cakes, because that’s what they are. The preparation of the cake is relatively simple, but you need to be patient because you need to wait for the cashews to soak and then the cake to set. You also need a very good blender to get the consistency nice and smooth. Once you have the cake ready, you can just keep this in the freezer and thaw it whenever you have unexpected guests or merely overwhelming feeling that you want something sweet. And as far as the sweets go – for the cake it is healthy too! Vegan Summer Strawberry Cheese Cake

• Vegan & Gluten-Free Cherry Chocolate Cheesecake

  

  Chocolate and cherries are a match made in heaven. I made this cake a few months back when it was still freezing outside, so my choice of cherries here were frozen sour cherries. Using frozen cherries instead of fresh ones might even be a good idea if you do have the fresh ones available as it saves you time on taking out the pits! But using fresh cherries for decoration makes a lot of sense if you happen to have cherries – sweet or sour, available. The cake has three layers but even so, it is not a difficult cake to prepare. The most difficult part of this cake is waiting for it to set. In a perfect world, it would be good to leave it in the fridge to set for 2 hours. If your guests are already waiting, feel free to just pop the cake in the freezer to speed up the waiting time. Another thing that needs to set is the glaze, but as we use agar-agar as a setting agent, and agar-agar starts to set around 110F, this does not take long at all.

• Vegan Beet-Chocolate Cake

  

  Sometimes the only thing you need is a cake. Feels familiar? So let me introduce you to a chocolate and beetroot cake. No need to be afraid – we do use a lot of beets in this recipe, but you can’t taste it in the result. Also, if you are afraid of too many beets, then just skip the beetroot powder in the frosting (yes, there also is a frosting!) and substitute this with pink pitaya powder or just fresh berries or skip it altogether. The main purpose of the powder here is to color the “cheesecake” frosting into a nice pink-purple color anyway, so if you are happy with white, just go for it. The cake itself is quite moist and decadent anyway and a few of my friends have mentioned that this is the best vegan cake they have ever had. To make it even more luscious, I added a whipped tofu frosting for extra moisture. And of course, I needed to go the extra mile and also candied some beetroot ribbons. For this, I first created a sugar syrup – 1 cup of water and ½ cups of regular sugar. Bring to boil, add beetroot ribbons (or just very thinly cut beetroot slices), and simmer them for 30 minutes until they turn slightly translucent). Then drain them and leave them to cool. I also cooked the rest of the syrup down to beetroot caramel, but I am honestly not sure yet, where or how I will use this.

• Roasted Vegetable Salad with Delicata and Arugula

  

  It’s finally starting to feel like fall here in Colorado and we could not be more excited to share this autumnal recipe with you! When the weather starts to get cooler, it can be hard to find salads and veggie-based dishes that feel warming and filling. That’s where this recipe comes in! Full of roasted root veggies, it’s hearty enough to keep you going all day long. However, the real star of this dish is the delicata squash! Delicata squash is high in fiber, which can help normalize bowel movements and lower bad cholesterol. It’s also high in vitamin A, which helps eye health, and immunity-boosting vitamin C.