Today I'm sharing 2 of my latest raw vegan cake recipes that I've created and posted on Vivapura's blog. The chocolate peanut butter cheesecake is totally decadent and perfect when you have a chocolate craving. The blackberry banana ice cream cake is light, refreshing, and fruity for these hot summer days when you want something to cool you down.
I have some new raw recipe videos up on Youtube too!
My FAVOURITE new recipe is Raw Coconut Cream Bars. If nothing else, you have to make these if you're a coconut lover.
Raw Superfood Cookies dusted in lucuma are a great afternoon snack and pack well for a hike or day at the beach.
I've incorporated wild jungle peanut butter into a luscious raw chocolate cheesecake and topped it with a peanut butter drizzle and crunchy peanuts. This is best served with a side of vanilla ice cream (find the recipe HERE). Again, you'll want/need to cut the richness of the peanut butter and chocolate.
1/2 cup almonds
1/3 cup wild jungle peanuts
1/3 cup pitted, packed dates
1 1/4 teaspoon water
Grind the almonds and peanuts to crumbs in a food processor. Add the dates and process until they're broken down and combined. Add the water and pulse in. Press the mixture into a 6" spring form pan. Set aside.
1/2 cup water
1 1/4 cup cashews
1/2 cup wild jungle peanut butter
1/3 cup + 2 tablespoons maple syrup or agave
1 tablespoon pure vanilla extract
1/2 cup cacao powder
1/2 cup melted coconut oil
Blend the water, cashews, peanut butter, maple, and vanilla until completely smooth. Add the cacao powder and coconut oil. Blend to combine. Pour the filling over the crust. Spoon a small blobs of peanut butter on top and use a chopstick to swirl it in. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
Peanut butter drizzle
1 tablespoon wild jungle peanut butter
2 teaspoons maple syrup
1 teaspoon cashew butter
3/4 teaspoon water
Whisk all ingredients together in a small bowl. Drizzle around the edge of the chilled cake.
1/4 cup wild jungle peanuts
Arrange the peanuts around the top edge of the cake.
Now for something light and fruity! A banana based ice cream cake with a chocolate crumb crust.
Blackberry Banana Ice Cream Cake
Chocolate Nut Crumb
1 cup pecans or walnuts
1/2 cup shredded coconut
3/4 cup monukka raisins
2 tablespoons cacao powder
1 teaspoon vanilla bean powder
2 tablespoons cacao nibs
Grind all ingredients (except the cacao nibs) together in a food processor into crumbs. Add the nibs and pulse to incorporate without breaking them down. Press half of the mixture into the bottom of a 6" spring form pan. Set the rest aside.
4 medium bananas
3/4 cup cashews
1/4 cup coconut sugar
1 cup blackberries
1/2 teaspoon vanilla bean powder
Blend the bananas, cashews, and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. Add the blackberries and vanilla powder to the remaining mixture and blend until smooth to incorporate. Pour a big blob of the banana mixture over the crust in the pan. Pour some of the berry mixture into the middle over top of the banana mixture. Keep pouring a blob into the middle, alternating fillings until they've been used up. Drag a chop stick from the centre out to the sides all the way around creating a pattern like the one in my photo. Arrange a few blackberries on top. Freeze for 8-12 hours. Let sit at room temperature (about 30 minutes) until the sides soften just enough to remove the ring of the pan. Press the remaining chocolate crumb mixture on the sides. Slice and eat!
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And I have a new savoury recipe on Youtube! Raw sun dried tomato and olive spread is great with zucchini noodles, on crackers, or with veggie sticks.