Tuesday, July 29, 2014

Raw Blackberry Cheesecake


An abundance of blackberries that a friend recently picked for me inspired this cheesecake. It was SO good! You see, this is the first time I have access to fresh wild blackberries because we didn't have them in Ontario where I used to live - I'm thrilled to live on the West Coast now and have access to a whole new range of ingredients to play with.


Raw Blackberry Cheesecake

I garnished the cake with more blackberries, coconut flakes, and a dusting of coconut creme powder which mimics icing sugar!

Crust

3/4 cup cashews
2/3 cup shredded coconut
1/2 cup dates, chopped
1 1/4 - 1 1/2 teaspoon water

Process the cashews, coconut, and dates together in a food processor until ingredients are ground down. Add the water and process briefly to incorporate. Press the crust into a 7" or 8" spring form pan.
Optional: Sprinkle 1 cup of blackberries over the crust and mash them with a fork.

Filling

2 cups blackberries
1 cup cashews
1/3 cup coconut sugar
4 tablespoons lemon juice
3/4 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon melted coconut oil
2 drops stevia, optional

Blend all but the coconut oil and stevia until completely smooth in a blender. Add the oil and blend again to incorporate. Taste and add the stevia if needed. Pour the filling over the crust and mashed berries. Freeze for 4-6 hours and then transfer to the fridge for 12 hours.

Garnish

Blackberries, coconut flakes, and coconut cream powder - all optional!


And a reminder that I'm having a 30% off summer book sale for a limited time! A combo of my 3 most popular ebooks: Raw Chocolate Dream, Just Desserts, and Ice Cream in the Raw for only $31.49! Check out THIS POST for all the details.






Friday, July 25, 2014

Raw Mango Lime Cheesecake Bars and Summer Ebook Sale!


Today I've got a summery dessert recipe to share with you today! My tangy mango lime cheesecake bars are also infused with flavours of passionfruit and coconut.
I'm also doing my annual Sweetly Raw dessert ebook sale. For the next 7 days, receive 30% off my most popular 3 ebooks: Raw Chocolate Dream, Ice Cream in the Raw, and Just Desserts. All recipes are raw, vegan, and gluten free. If you have one of these books already, you can swap it for a different book. Simply email me to request it.


Raw Mango Lime Cheesecake Bars

I garnished the bars with extra coconut cream powder, a pinch of spirulina, and goji berries for a colour contrast.

Crust

2/3 cup cashews
3/4 cup shredded coconut
1/3 cup well packed dates, chopped
1 1/2 teaspoons water

Grind the cashews, coconut, and dares in a food processor. Add the water and process briefly to combine. Press into the bottom of an 8x8" pan.

Filling

1 2/3 cup diced and packed ataulfo mango
1/4 cup + 1 tablespoon lime juice
1 cup cashews
1/4 cup coconut sugar
2 1/2 tablespoons passionfruit powder
1/2 teaspoon pure vanilla extract
1/3 cup melted coconut oil

Blend all but the coconut oil until completely smooth and creamy. Add the oil and blend to incorporate. Remove 1 1/2 cups of the filling and transfer it to a bowl.

Lime Swirl

1/4 cup mashed avocado
1 1/2 tablespoons lime juice
2 tablespoons coconut cream powder
1 drop of stevia
Up to 1/8 teaspoon spirulina

Add all ingredients to the remaining filling in the blender, adding a bit of spirulina at a time to achieve the colour you desire.

Assembly

Pour large blobs of HALF of the mango filling over the crust. Pour a few smaller blobs of the lime filling in between. Swirl the two together with a chopstick. Pour the remaining mango and lime fillings as blobs on top and swirl again with a chopstick. Chill in the freezer for 4-6 hours and then transfer to the fridge for 12 hours. Slice into bars.


Now for the summer book sale! Get this trio for 30% off!

Raw Chocolate Dream ebook - Get all the book details HERE including lots of photos.


Ice Cream in the Raw ebook - Full book details HERE including photo teasers.


Just Desserts eBook - Full details on the book HERE. 


Click on "add to cart" below to order and instantly download your 3 ebooks, 30% off! This offer is available only for the next week. Remember that you can swap one of my other books if you already have one of my books. Simply email me: heather@sweetlyraw.com 

Order and instantly download your ebooks for only 
$31.49

Add to Cart


Thursday, July 24, 2014

6 New summer dessert recipes!


Today I have 6 new raw desserts to share with you. I created them for Vivapura's blog and now I'm sharing the recipes with you here. They're all perfect for this hot summer weather with their refreshing flavours. I hope you enjoy. Let me know what you think if you try any of the recipes :)


First up is a Matcha Mint Ice Cream. If you're not familiar, matcha is green tea powder. It's a vibrant green colour and has a very distinct taste which is best paired with sweet things.

Matcha Mint Ice Cream

1 1/2 cups cashews
1 1/2 cups water
1/3 cup maple syrup
1/2 cup fresh mint leaves
2 teaspoons pure vanilla extract
2-3 teaspoons matcha powder
1 tablespoon melted coconut oil

Blend the cashews and water until smooth in a high speed blender. Add the syrup, mint, vanilla, and matcha. Blend again. Add the coconut oil last and blend to incorporate. Pour the mixture into a bowl and chill in the fridge for 12 hours. Process in an ice cream machine according to the manufactures instructions. Transfer the soft serve to a container and freezer for several hours until it firms up a bit more.


Neopolatin Parfaits are great for entertaining especially if you put them in cute mini parfait cups like I did.

Neopolatin Parfaits

Coconut Cream Pudding

1 cup very well packed young coconut meat
1/4 cup water or coconut water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted coconut oil

Blend all but the oil until completely smooth in a blender. Add the oil and blend to incorporate. Chill in the fridge while making the other pudding

Chocolate Cream

1/4 cup maple syrup
1/4 cup warm water
1/4 cup pecan butter
1/4 cup melted coconut creme
3 tablespoons cacao powder

Blend all ingredients until smooth and creamy in a high speed blender.

Assembly

1 1/2 cups diced strawberries, mashed with a fork

Layer the coconut and chocolate puddings together with the mashed strawberries in parfait glasses. Eat immediately or chill for a few hours.


Lemon cheesecakes studded with goji berries are great when you want something that is both tangy and sweet! It's like lemonade turned into healthy dessert.

Lemon Goji Berry Cheesecakes

Crust

1/2 cup almonds
1/3 cup shredded coconut
1/4 cup dried mulberries
2 tablespoons hunza raisins
1 1/2 teaspoons water

Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down (this will take a minute or two). Add the water last and pulse to combine. Press the crust into 4-5 mini silicone muffin pans (or mini cheesecake pans) and set aside.

Filling

1 cup cashews
1/2 cup + 3 tablespoons lemon juice
1/4 cup + 2 tablespoons coconut sugar
1/4 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Heaping 1/4 cup goji berries

Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries. Spread the filling over the crusts (as I said above, there will be more crust than filling). Chill in the freezer for 8-12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.

Sauce

1 1/4 cup diced strawberries
2 dates, chopped
1/4 cup goji berries

Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.



In my next recipe I infused coconut and mulberries into a chocolate brownie and topped it with frosting - because every great brownie needs frosting right?! 

Coconut Mulberry Brownies 

Brownie Base

1 1/2 cups pecans
3/4 cup shredded coconut 
1 cup pitted lightly packed dates
1/2 cup dried mulberries
4 tablespoons cacao powder
1 teaspoon vanilla bean powder
1 1/2 teaspoons water

Grind all but the water in a food processor until all ingredients are broken down and combined. Add the water and pulse in. Firmly press the dough into a plastic wrap lined 8x8" pan. Set aside.

Creamy Chocolate Frosting

3/4 cup pitted, packed dates - soaked in 3/4 cup warm water for at least 30 minutes
1/4 cup melted coconut creme
1/2 teaspoon pure vanilla extract
2 tablespoons cacao powder

Blend the soaked dates with 1/2 cup of the soak water and remaining ingredients in a high speed blender until smooth. Spread the frosting over the brownies. Chill in the fridge for 12 hours.

Coconut Drizzle

1 tablespoon melted coconut creme
1 1/2 tablespoons warm water
1 drop stevia 
1 1/2 teaspoons melted coconut oil

Drizzle over the frosting (either before or after chilling). Chill for at least 30 minutes in the fridge for the drizzle to firm up a bit.

Garnish

Dried mulberries, shredded coconut, cacao nibs

Sprinkle over the coconut drizzle before chilling.



Inspired by the cherries that are in season right now I created a Chocolate Cherry Cheesecake that turned out beautifully! 

Raw Chocolate Cherry Cheesecake

Crust

2/3 cup cups almonds
1/4 cup pitted dates
1/3 cup dried cherries
1 1/2 tablespoons cacao powder
1/2 teaspoon vanilla powder
1/2 teaspoon water

Grind the almonds to flour in a food processor. Add the dates, cherries, cacao, and vanilla. Process until all ingredients are completely broken down. Add the water and pulse in. Press into the bottom of a 7" or 8" spring form pan.

Filing

2 cups pitted, packed cherries
1 cup cashews
2 tablespoons lemon juice
3 tablespoons coconut nectar or agave
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon melted coconut oil


Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend to incorporate. Pour the filling over the crust. Optional: 1/4 cup cherries, pitted and quartered. Arrange the chopped cherries on top of the filling and use a chopstick to press them down just until the filling covers over them. Chill the cake in the freezer for 6 hours and then transfer it to the fridge for 12 hours.


Coconut Cream Drizzle 

1 tablespoon + 1 teaspoon melted lucuma coconut creme
1/2 tablespoon melted coconut oil
1 drop of stevia 
1 1/2 tablespoons water
1 teaspoon cashew butter

Whisk all ingredients together until smooth. Drizzle over the chilled cake.

Chocolate Drizzle

2 tablespoons maple syrup
1 tablespoon cashew butter
1 tablespoon + 1 teaspoon cacao powder, sifted
1 tablespoon melted coconut oil
1 - 3 teaspoons warm water

Whisk together all ingredients until smooth, starting with 1 teaspoon of the water and adding the other to thin it out as desired. Drizzle over the chilled cake.



And last, but not least - a refreshing sweet and tangy smoothie featuring raspberries which are also in season right now. 

Lemon Raspberry Goji Smoothie

1 1/4 cups frozen raspberries
1/2 cup water
Heaping 1/4 cup cashews
1/4 cup lemon juice
1/4 cup pitted dates - chopped
2 tablespoons goji berries
2 large ice cubes

Blend all but the ice cubes until completely smooth and creamy. Add the ice and blend until it breaks down. Drink immediately.

Check out Vivapura's new website! You always get FREE shipping on orders over $75!

And we have new recipe videos up on YouTube! 

Raw chocolate peanut butter brownie cups


Raw sun dried tomato and olive spread


Nutty Raw Chocolate Hemp Fudge


And see more of my video's on Vivapura's Youtube channel HERE!

Thursday, July 3, 2014

Raw Superfood Chocolates


When Detox Your World recently asked me to create a raw chocolate recipe using some of their organic products, I was eager to jump into my kitchen and create something new. With special ingredients like mucuna, lucuma, and coconut cream powder, I decided to make super food chocolates studded with goji berries.





If you've never heard of mucuna before, it's a magical bean which is turned into a powder. It has a mild taste and is perfect for adding to chocolate, smoothies, puddings, and pretty much any other raw dessert. Its been used for ages to help balance the body's energies and is a potent aphrodisiac!


Raw Superfood Chocolates

1/4 cup + 1 tablespoon melted cacao butter
1/4 cup + 1 tablespoon coconut sugar, powdered*
1/3 cup cacao powder
1 1/2 teaspoons vanilla bean powder
2 1/2 tablespoons lucuma powder
2 tablespoons coconut cream powder
2 teaspoons mucuna powder 
3 tablespoons goji berries

Once the cacao butter is melted in a bowl sitting on a pot of hot water, sift in the coconut sugar and cacao powder. Whisk in the remaining ingredients except the goji berries. Add the berries last and stir in. Spoon the liquid into Small silicone chocolate moulds that are sitting on a tray. Mine made 21 small chocolates. Chill in the fridge for at least 30 minutes before removing from the moulds.

*Powder the coconut sugar in a coffee grinder.


North Americans, please note that you can still order from Detox Your World HERE, you just have to email info@detoxyourworld.com for details and shipping costs.

Sunday, June 15, 2014

Acai Passion Fruit Smoothie Bowl


Today I have the yummiest smoothie bowl recipe to share with you. My friend Harmony and I gobbled it up as soon as I finished taking the photos. We were in awe at how delicious it was… then again I shouldn't be surprised as it's packed with healthy, flavourful, and unique ingredients.


Detox Your World recently sent me some awesome ingredients to play with: passion fruit powder, coconut cream powder, chia seed, acai berry powder, maca, and mucuna. My creative  juices started flowing as soon as I opened the bags and smelled the contents of each one. A smoothie bowl came to my mind right away… but not just any smoothie! A two toned one bursting with flavour from the acai, passion fruit, and coconut cream!


Mission accomplished. My vision came to fruition with one of the most tasty smoothie recipes I've ever created, thanks to these delicious new products.

You could serve this in a glass as a smoothie, or turn it into a bowl with toppings like I did and eat it with a spoon. I chose to top mine with blueberries, coconut chips, and an extra sprinkling of acai and passion fruit powders.


Acai Passion Fruit Smoothie Bowl
Serves 1 - 2

1/2 cup water
1/4 cup cashews
1 1/2 very large frozen banana
2 tablespoons coconut cream powder
2 tablespoons passion fruit powder
-------
1/2 cup frozen blueberries
1 tablespoon acai berry powder
1 tablespoon passion fruit powder
1/2 teaspoon vanilla bean powder

Blend the water and cashews until smooth in a high speed blender to make milk. Add the banana, coconut cream and passion fruit powders. Blend until smooth. Transfer half of the mixture to a bowl and transfer it to the freezer.
To the rest of the smoothie add the blueberries and remaining ingredients. Blend until smooth. Layer both coloured smoothies in a bowl along with a layer of blueberries (optional). Sprinkle with whatever toppings you desire. Eat immediately.

Here's the photo I posted on my Instagram!



You might remember the raw banana bread bar recipe I made featuring some ingredients from Detox Your World last Fall. These were SO incredible good, featuring banana powder!



Thursday, June 12, 2014

Mint Chip Soft Serve and Raw Peanut Butter Desserts


My craving for something peppermint last week resulted in this easy raw mint chip soft serve. It's creamy, frosty, sweet, and refreshing. The avocado provides body, a pretty green colour, and makes the dessert filling. In fact I enjoyed it for lunch one day and it satisfied me for hours.

The peppermint essential oil adds a great flavour boost. Only use 1 - 2 drops as it's extremely potent, and different brands are more or less strong.


Mint Chip Soft Serve

1/3 cup mashed avocado
2 tablespoons cashew butter
1/4 packed fresh mint leaves
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1-2 drops peppermint essential oil
2-3 drops stevia
1 1/2 cups ice cubes
1 1/2 tablespoons cacao nibs or 3 tablespoons chopped raw chocolate

Blend the avocado, cashew butter, mint leaves, maple syrup, and vanilla in a high speed blender until smooth. Add the peppermint, stevia, and ice. Blend until the ice is completely broken down but do not over blend or it will soften too much. Fold in the cacao nibs or chocolate chunks. Eat immediately.


Here are the latest recipes Ive created for Vivapura's blog!

Raw chocolate orange goji berry cheesecake recipe HERE


Raw peanut butter caramel chocolate ice cream bars recipe HERE


And some new recipe videos!

Raw chocolate pistachio brownie balls recipe HERE



And raw peanut butter banana ice cream sundae. Recipe video HERE.


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