Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust

It has been SO long since I've been on here, and I feel guilty for not being better about updating. Basically what it comes down to is a combination of four things: 1) I'm in grad school full time; 2) I work part-time at a super stressful and tiring evening job; 3) my wedding is coming up in October and I have tons of planning left to do; and 4) we are in the process of converting a studio apartment to move into at the end of May when our lease is up. Sooooo my time is a LOT limited at the moment.

That being said, I made this recipe on Thursday night and it is literally one of the best desserts I have ever had - vegan, raw, or otherwise. So I just had to share it with you guys! I found the recipe on Pure2Raw as I was searching for a celebratory dessert to make for my fiance, as he just finished his EMT class with flying colors.

This looked decadent and surprisingly simple, and indeed it was. I was a little short on cocoa powder so opted to do a strawberry crust instead. The crust as a result came out less cohesive and more crumbly, but I'm sure if you followed the blog directions to a T it wouldn't be. Here I've posted my version because I did enjoy the slight strawberry flavor that my substitution imparted.

Whether you've got something to celebrate or are just looking for a decadent, chocolatey treat - this one is for you! It is very high in fat so would be best to limit...and I'm telling you if you make it, you will eat all of it, so be careful! =)

Raw Chocolate Cream Cheesecake with Strawberry Pecan Crust 
(gluten free, soy free, raw, vegan)

For the crust:
1 cup pecan meal (or other nut meal)
2-3 tablespoons pure maple syrup
2 sliced fresh strawberries
pinch sea salt
1 teaspoon vanilla

Combine all ingredients in a food processor and pulse until it is sticking together slightly. Scoop crust into your pie tin and press firmly to make even.

For the filling:
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup or 1/2 cup agave nectar (I used 1/4 maple syrup and 1/4 agave so no one flavor would overpower)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder

If desired, soak cashews for 10-15 minutes in water prior to use (I did not soak mine and it still worked perfectly-no chunks at all). Place cashews in blender with maple syrup/agave, vanilla, and water. Blend a minute or so, until creamy.

Add cacao powder and coconut oil. Blend until creamy (my blender was ANGRY at this step because the filling was so thick, but still so worth it!). Scrape down the sides of the blender as necessary.

Pour filling into pie tin over crust and smooth. Put cheesecake in the freezer for 2-3 hours to set. Devour!

The gorgeous finished product! Would be even prettier garnished with some sliced fresh strawberries!

Original recipe found here.

Oil Free Chocolate Zucchini Muffins

I stumbled upon this recipe on one of my favorite websites, Oh She Glows. What intrigued me most about it was it is healthy enough to stand as a snack or breakfast item, but also sweet enough to be dessert.
These muffins came out very well, were slightly dry but that would be my only complaint. They were chocolatey and delicious!

Oil Free Chocolate Zucchini Muffins
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk
2 teaspoons apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips
2/3 cup walnuts, chopped

Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance butter.

Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
Mix almond milk and apple cider vinegar in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.

Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

Bottom line: These are versatile, sweet muffins that will satisfy a chocolate craving but are also healthful!


Recipe found here at Oh She Glows.