Raw Vegan Papaya Cheesecake with Passionfruit Fig jam and Mint Sauce

I haven't felt inspired to create anything in a really long time, but I think these good summer vibes have finally done the trick.  This tropical spectacle is sure to engage your pallet on a beautiful summers day. 👌🌞 

Filling:

2 cup Papaya

2 limes (juiced)

1/3 cup honey

2/3 cup melted coconut oil

2 tbsp soy lecithin

2 cups soaked cashews

Crust:

2 tsp matcha powder

2 tbsp maple syrup

1 cup pecans

1 cup walnuts

3 tbsp coconut mana

a dash of salt

Jam Topping

2 figs

4 passionfruit

1 orange

2 tbsp maple syrup

1 tbsp chia seeds

Mint Sauce

1/4 cup of mint (packed)

1/4 cup water

1 lime (juiced)

3 tbsp coconut oil

3 tbsp honey

1. Blend all crust ingredients in a food processor until it sticks together.  Press into the bottom of a springform pan and place in the freezer.

2. Blend papaya, lime juice and honey.  Either melt coconut oil on the stove on the lowest setting or with a double boiler, set your bowl of coconut oil atop a pot of boiled water and wait for the oil to melt, stirring occasionally.

3. Mix in coconut oil and soy lecithin and blend once more.  Pour on top of the base and set back in the freezer.

4. To make the jam topping, place figs (with skins), the contents of 4 passionfruit, one peeled orange and maple syrup in a blender and blend until smooth.  You will still see the flecks of passionfruit seed in the mixture.  Pour the mixture out into a small bowl and mix with chia seeds.  You can wait a while for this to thicken or just pour on top of the filling layer and place back in the freezer.

5.  Let the cake set for a good 5h or overnight.  Then decorate with fresh figs and mint of basal leaves.

6.  For the sauce, just blend everything in a high speed blender and drizzle on top.  It may be a bit runny but when it's refrigerated for a while, the consistence becomes more viscus. 

Gingerbread Cheesecake (Vegan)

Gingerbread Cheesecake (Vegan)

Base:

9oz raw Almonds

A pinch of Sea Salt

10 Dates

1/4 cup Coconut Oil

Bottom Layer:

1 cup soaked Cashews

1/3 cup Vanilla Almond Milk

1/3 cup Molasses

1 tsp Cinnamon

2 tsp fresh grated Ginger

1/4 tsp Cloves

A pinch of Sea Salt

The juice of 1/3 a Lemon

1/3 cup Soy Lecithin

Coconut Cream Centre:

1/3 cup Coconut Cream
1/3 cup Raw Cashews

1 tsp raw Vanilla Bean Powder

1/4 cup Vanilla Almond Milk

2 tbsp Maple Syrup

1/3 cup Coconut Oil

Top Layer:

Repeat recipe for bottom layer.

Blend all base ingredients until they stick together and then press into the bottom of a well greased springform pan, with coconut oil.  Place this in the freezer.

In a high speed blender, blend all the bottom layer ingredients except for the lecithin, until smooth.  Then mix in the lecithin until the granules are no longer visible and the consistency is thick.  Spread this out over the base and place back in the freezer.

Once again, in a high speed blender, mix all the ingredients for the coconut cream and pour over the first layer.  This one with take a while to set so give it a bit of time to freeze before re-making the gingerbread layer for the top.

Let the whole thing set in the fridge over night or in the freezer for 10-20m or so.

Raw Vegan Chocolate Orange Mango Cheesecake

This cheesecake is punk taste test approved! Vegan ponx potluck anyone? 

Crust: 
1 1/4 cups Pecans
5 medjooll dates
Pinch of sea salt
2 heaping tbsp raw Cacao powder

Base Filling:
250g raw organic cashews (Soak overnight and drain to use)
3 Oranges juiced with pulp
THe zest of 1 orange
30 drops od sweet citrus essential oils
1/3 of a lemon juiced
Light pinch of turmeric for colour
1/2 tsp fresh ginger
1/2 tsp cinnamon
1 tsp Cardamom
1 tbs soy lecithin
1/2 cup coconut oil
1 tbsp Maple Syrup

Top Layer:
The Zest of 1 orange
1 orange
2 heaping tbsp Chia seeds
1 small Mango

Instructions 

1) Mix all base ingredients in a food processor till everything is mixed evenly.
It should stick together when squeezed.  If it doesn't add more dates one at a time.
Press flat into the bottom of a spring form pan and set aside.

2) In a high speed blender or food processor (regular blender is not strong enough to blend that cashews finely)
Blend everything until smooth.

3) Pour this on top of the base and place in the freezer while you make the top layer.

4) In a blender, Blend chia, orange and zest until the chia is fully broken down.
add mango and blend for a second or two at low speed so that it's still a bit chunky.

5) Pour this mixture on top of the base filling.

6) If you're going to be serving it soon after you can place it in the freezer to solidify faster.
If not, let it set in the fridge overnight.