WILD BERRY CREAMCAKE

lookbook cookbook vegan wild berry cheesecake recipe

With a creamy cashew filling and delicious berry sauce, no one will be missing the real thing with this no bake version.

Serves 9

Sweetness 2/3
Difficulty 2/3

CRUST:
2 1/2 cups almond meal
1/4 cup pure maple syrup

FILLING:
1 1/2 cups raw unsalted cashews
1/3 cup extra virgin coconut oil, melted
1/3 cup pure maple syrup
1/3 cup fresh lemon juice
1/2 teaspoon pure vanilla extract, optional

SAUCE:
2 cups mixed frozen berries
1/4 cup pure maple syrup

To make the crust, add the almond meal and maple syrup to a bowl and mix well. Remove and press into the bottom of a 9" pie dish lined with parchment paper, or medium sized casserole dish. Make sure that it is evenly distributed and covers the whole surface. You can smooth it out with the back of a spoon or spatula.

To make the filling, add the cashews to your food processor and blend into a coarse powder. Add the coconut oil, maple syrup, lemon juice, and vanilla. Blend until smooth and creamy. Remove from the processor and pour over the crust. Smooth it out so it is even. Place in the freezer or refrigerator for an hour or so to set.  It is ready when the filling has hardened.

To make the sauce, blend the maple syrup and berries in the food processor. You can blend it smooth or leave some chunks. Allow it to thaw out for a few minutes. Remove the cake from the freezer and cut into squares. Pour the sauce on top. Store in the fridge or freezer or enjoy immediately.

lookbook cookbook vegan wild berry cheesecake recipe

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BLUEBERRY LEMON TARTS

lookbook cookbook vegan blueberry lemon tarts recipe

Impress even the most die-hard dairy lovers with this easy vegan delight!

Serves 8-10

Sweetness 2/3
Difficulty 2/3

4 cups almond meal
3/4 cup dried, pitted dates
1/8 cup agave or coconut nectar
1 tablespoon natural vanilla extract
pinch sea salt

2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup agave or coconut nectar
1/2 cup blueberries, fresh or frozen
1/4 teaspoon natural vanilla extract

Add the almond meal, sea salt and dates to your food processor. Pulse until broken down. Add maple syrup, and 1 tablespoon vanilla and mix again. Remove and set aside.

Now add the cashews to the food processor and blend. Add the lemon juice, and 1/4 teaspoon vanilla and mix again until smooth and creamy. Add the blueberries and maple syrup and blend once more.

To assemble tarts, line each container in a muffin tray with saran wrap. Depending on how thick you want your crust to be, take approximately 1/2 cup of the almond meal mixture and press into the base and sides of each muffin tray. Scoop a few tablespoons of the cashew filling into the middle. Garnish with a blueberry and mint leaf if desired. Store in the refrigerator for at least an hour before serving.

lookbook cookbook vegan blueberry lemon tarts recipe

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B-RAW-NIES


No bake brownies with a delicious ooey gooey frosting.

Makes 8

Sweetness - 2/3
Difficulty - 2/3

1 cup raw walnuts
1 cup almond meal
2 cups dried, pitted dates
6 tablespoons organic cacao powder
1 teaspoon virgin coconut oil 
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt

FROSTING
1/2 cup virgin coconut oil, melted
1/4 cup pure maple syrup
2 tablespoons cacao powder

Put the walnuts in a food processor and blend until in smaller pieces. Add the almond meal, dates, 6 tablespoons of cacao, 1 teaspoon coconut oil, vanilla, and salt. Blend until crumbly. The mixture should stick together between your fingers a little. Do not overmix.

When ready, put the mixture into an 8x8 brownie pan. Use a spatula to press it in and smooth it out evenly.

For the frosting, add the coconut oil, maple syrup and 2 tablespoons cacao powder to a bowl. Whisk with a fork until it is mixed. Pour the chocolate over the brownie, again using a spatula to even it out.

Put in the freezer for 25 minutes to set before removing and cutting into small squares. Best stored in the refrigerator.

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