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. 

Citrus Mango Ice Cream Cake with Mint Lime Coulis (Raw Vegan)

Crust

• 1 1/2 cups Walnuts
• 2 Medjool Dates
• A Dash of Sea Salt
• 4 pieces of Soaked Dehydrated Mango (insulated)
• 2 tbsp Coconut Flakes

Filling

• 3 cups Soaked Raw Cashews
• 1 Lemon, Zest and Juice
• 1 Lime, Zest and Juice
• 2 Oranges Zest, 1 Juiced
• 1 Mango
• 1 tbsp Honey
• 1/2 tsp Almond Extract
• 2 Medjool Dates
• 1/2 cup Melted Coconut Oil

Mint Lime Coulis

• 1/4 cup Fresh Mint (packed)
• 1/8 cup Water
• 1/8 cup Maple Syrup
• 1/2 tsp Chlorella
• 1/2 Lime, Zest and Juice
• 1 tbsp Chia Seed
• 2 tbsp Coconut Cream

1. For the crust, soak mango slices for at least 2h.  Then drain them and throw them into the food processor with the other ingredients.  Blend and press into the bottom of a spring form pan.  Place this in the freezer to solidify.
2. In a high speed blender place 3 cups of soaked cashews, lemon, lime and orange juice and zests, along with mango, honey, dates and melted coconut oil.  To melt the oil place it in a glass dish in a late bowl of boiling water.  Stir consistently.  This keeps all components of the cake raw.  Blend everything together and top off the crust with the filling layer.  Put this back in the freezer to set.
3. Then blend all coulis ingredients until smooth.  The chia will help to solidify the sauce slightly.  The colour may be off-putting but trust me, it’s taste is worth a mouthful.
4. When the cake has set, cut into slices and drizzle with coulis to serve. 

Virgin Gold Mojito

Virgin Gold Mojito

• 3/4 cup Original Kombucha
• 2 sprigs of Fresh Mint
• Juice of one Lime
• 2 tbsp Coconut Sugar

Blend and pour over ice.  Then garnish with a fresh sprig of mint.

This recipe could be adapted to a alcoholic version with white rum to your taste.

Basil Pear Juice (Blender Style)

Basil Pear Juice

For those of you without a juicer, there's no reason why you can't have fresh juice with a blender on hand and the simple purchase of something as cheap and reusable as a nut milk bag (about $12.)  This recipe is a sweet and refreshing example of how it's done, not to mention a good use for leftover stems from your greens.

-1/2 cup green grapes

-1/4 cup fresh basil

-1/4 cup fresh mint

-1 pear

-1/2 a lemon

-the stems of one bunch of kale (good use for leftovers)

-a dash of cardamom

-1/4 tsp maca

-1 cup filtered water

Blend everything together except the cardamom and maca in a high speed blender.  Then strain the mixture through a nut milk bag.

Pour the mixture back into the blender with some ice, cardamom and maca; then blend it all together.

Pour into a nice glass and drink up.

If you choose to try this recipe in a juicer, you could try using the whole kale leaf to get more liquid, though the taste might differ lightly.  

Mint Chocolate Nib Smoothie

This Summer, I invented a smoothie that sort of tastes like mint chocolate chip!

-1/4 small honeydew melon
-1/4 tsp vanilla bean powder
-1 tbsp coconut oil
-1 tbsp hemp seeds
-1 tbsp cacao nibs
-8 mint leaves
-6 ice cubes