Wednesday, May 18, 2011

Springy Sweets - Raw Strawberry and Mango Cheesecakes


Yesterday I was in the kitchie blending up mini strawberry and mango cheesecakes for a healthy living event today that my friend Nancy presented. I'm always excited for people to try raw vegan goodies for the first time to see that healthy options can taste great!


Mango Cheesecake

Crust*

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped mango
1 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil
1 tablespoon melted cacao butter

Blend all but the coconut oil and butter until smooth and creamy in a blender.
Add the oil/butter and blend to incorporate.
Pour the filling over the crust.
Chill in the fridge or freezer until firm.


Strawberry Cheesecake

Crust - see above*

Filling

2 cups chopped strawberries
1 cup cashews
4 tablespoons liquid sweetener
2 tablespoons lemon juice
3-4 drops vanilla stevia
2 tablespoons melted cacao butter
4 tablespoons melted coconut oil

Follow mango filling instructions. Add any extra sweetener if needed.

Together, Nancy and I made my caesar salad, falafel veggie wraps, zucchini pasta with tomato pesto sauce, and a cold salad of cooked millet with raw veggies in a light vinaigrette to serve for lunch. 


Fresh zucchini noodles with tomato sauce. It was a scrumptious lunch!

What yummy things did you have for lunch today?!

23 comments:

VeggieGirl said...

I WANT THOSE NOODLES.

boosgrl said...

omg! how did u get noodles that thin??? id love to know! i so miss thin noodles all i seem to be able to get are broad ones with a veggie peeler lol i have tried juliene peelers but they dont work so well please let me know tks

Our Little Bubble said...

it all looks delish! i can't wait to find some time to try some of this stuff out!

Junia said...

that zucchini pasta looks delish!!! what did you use to make it that thin? i don't think my mandolin would make it look like that...!

McKella said...

Those cheesecakes look awesome!
My lunch today was pretty awesome too. Guac on olive oil bread. Simple and fast, fantastic.

Ela said...

It looks like she's using a saladacco spiral slicer--they make great angel hair zucchini.

I love those little cheesecakes--beautiful! Sometimes if I'm making cheezecake and have extra, I put it together in little mason jars--little treats!

So cool that you have so many events happening that you grace.

VeganLisa said...

I love your mango and strawberry cheesecakes - perfect for a summer tea party! I want it to be summer so I can have a tea party.

I had kelp noodles for lunch - I'm having fun experimenting with this, new to me, ingredient.

Lauren said...

Yummy! Those little cheesecakes are too adorable! Everything looks and sounds so good!

Heather Pace said...

Yes! The noodles are made with a spiral slicer. Love that little gadget!
Thanks for the comments all. Have a great day!

Amanda said...

Those noodles look great. I think I might have to make that dish sometime soon :) You're a very focused in the kitchen!

Rocky said...

Heather- those cheesecakes look so perfect. Do you use latex mini cupcake cups? Or just paper ones?

Anonymous said...

I have a sprial cutter but I get hard noodles How do you get them stringy like pasta?

Taehreh said...

The cheesecakes look unbelievably amazing!!!! I'm going to try to make these although I have zero baking talent whatsoever.

Heather Pace said...

Rocky - I used mini silicone muffin cups.

Anonymous - I've seen 2 different spiral slicers. One produces long thin noodles like the one I have, and the other makes thicker noodles so Im guessing that's what you have.

Anonymous said...

I love the strawberry cheesecake filling. I had to substitute coconut butter instead of coconut oil.

barefoot_and_frolicking said...

rawmazing creations Heather! :)

Rocky said...

OK- now I need silicone mini muffin cups. Big question- Should I get the individual ones sold in a set of 12, or the 12 or 24 trays? Are they easy to pop out? HELP!!

Janna Renee said...

i just picked up some dates, so ill have to try this!!

Heather Pace said...

Rocky, Id go for individual ones!

Leslie said...

WHat is the difference between "liquid sweetnter" & stevia?
You use those in the Mango cheesecake recipe

Heather Pace said...

Leslie - liquid sweetener refers to either coconut nectar, maple syrup, or agave nectar, whichever you use. I use maple even though it's not raw because its a natural sweetener thats delicious and the consistency works well in recipes. Stevia is so strong that you can only use a small amount but still need to use the other sweetener too.

Luke said...

Hi, just wondering if the cashew nuts needs soaking before-hand? I know this is the case for most raw recipes but I'm unsure as to whether it's taken as a given here, or whether you don't need to?

Thanks.

Heather Pace said...

Luke - no you dont have to soak the cashews. I never soak them in any of my recipes because the vita mix blends them down just fine, plus there are no enzyme inhibitors in cashews.