Raw desserts

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Raw vegan chocolate cheesecake II

Raw vegan desserts are my passion, as they sweeten, nourish and satisfy our sweet tooth naturally without having to consume large quantities. Subsequently, a raw vegan cheesecake can be a delicious, yet nutritious treat or an afternoon dessert (sometimes it serves as breakfast for me too!). This raw vegan chocolate cheesecake combines the classic cashew cream “cheese” with the rich chocolate taste, things that make it very popular to both kids and adults. For this reason, I often prepare it when we invite friends for a meal in our house.

A good blender and the mood for un-baking is all you are going to need in order to prepare it!

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Veganinathens.com

Ingredients
(for 20-22 cm diameter pan)

For the crust

  • ½ cup raw almonds
  • ½ cup raw walnuts
  • ½ cup raisins
  • 3 tbsp cocoa powder

For the chocolate cream

  • 2 cups raw cashews, soaked for 4-6 hours and drained
  • ¼ cup freshly squeezed lemon juice
  • ½ cup water
  • ½ cup agave nectar or other raw liquid sweetener
  • ½ cup coconut oil or cocoa butter, melted
  • ½ cup cocoa powder
  • 1 tbsp natural vanilla extract
  • ¾ tsp sea salt

For the chocolate sauce

  • 3 tablespoons agave nectar
  • 2 tablespoons coconut oil melted
  • 1 tsp natural vanilla extract
  • 2 ½ tablespoons cocoa powder

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

Method

  1. For the crust: Wash the raisins, drain them and put them in the food processor along with the nuts and the cocoa powder. Process for a few minutes until a soft dough is formed. If you do not like the small pieces of nuts in the base, process the nuts until they become powdered and add the raisins afterwards.
  2. For the chocolate cream: Put in blender half of the cashews, the lemon juice, the agave nectar, the cocoa powder and the coconut oil and blend for 3-4 minutes until the mixture is creamy and uniform. Add the rest of the cashews and blend for few more minutes until they are incorporated in the mixture and the texture of the cream is smooth and homogeneous.
  3. For the chocolate sauce: With a hand mixer or a fork mix well all the ingredients until a uniform chocolate syrup is formed.
  4. Assembly: Line a cheesecake pan of 20-22 cm diameter with greaseproof paper and spread the crust mixture over its bottom. Press with your hands to distribute equally over the bottom of your pan. Pour the chocolate cream on top of the crust, flatten the surface lightly with the back of a spoon or a spatula and pour over the chocolate sauce. Refrigerate for 8-12 hours to set before serving.

Raw vegan chocolate cheesecake II - Σοκολατένιο ωμοφαγικό τσιζκέικ - Vegan in Athens

Facebookpinterestmail
Raw vegan lemon pie - Ωμοφαγική λεμονόπιτα - Veganinathens.com

Raw vegan lemon pie

If you are one of those who like citrus fruits in desserts, this is probably one of the recipes you are going to stick with as it has the characteristic fragrance and taste of fresh lemons.

Since we are passionate with lemony desserts, I make this recipe whenever we want to taste an authentic lemon cream without sugar, gluten and baking.

Raw vegan lemon pie - Ωμοφαγική λεμονόπιτα - Vegan in Athens

Ingredients
(for a pie of 20-22 cm diameter)

For the crust

  • ½ cup raw almonds
  • ½ cup raw walnuts
  • ½ cup raisins

Raw vegan lemon pie - Ωμοφαγική λεμονόπιτα - Vegan in Athens

For the lemon cream

  • 2 cups raw cashews, soaked for 4-6 hours and drained
  • ½ cup freshly squeezed lemon juice
  • ½ cup agave nectar or other raw liquid sweetener
  • ½ cup coconut oil or cocoa butter, melted
  • 1 tsp ground turmeric
  • zest of 3 lemons

Raw vegan lemon pie - Ωμοφαγική λεμονόπιτα - Vegan in Athens

Method

  1. For the crust: Wash the raisins, drain them and put them in the food processor along with the nuts. Process for a few minutes until a soft dough is formed. If you do not like the small pieces of nuts in the base, process the nuts until they become powdered and add the raisins afterwards.
  2. For the lemon cream: Put in blender half of the cashews, the lemon juice, the agave nectar, the zest and the coconut oil and blend for 3-4 minutes until the mixture is creamy and uniform. Add the rest of the cashews and blend for few more minutes until they are incorporated in the mixture and the texture of the cream is smooth and homogeneous.
  3. Assembly: Line a cheesecake pan of 20-22 cm diameter with greaseproof paper and spread the crust mixture over the bottom. Press with your hands to distribute equally and form the crust. Pour the lemon cream on top of the crust and refrigerate for 8-12 hours to set.
  4. Before serving garnish with lemon zest, nuts or lemon slices.

Raw vegan lemon pie - Ωμοφαγική λεμονόπιτα - Vegan in Athens

Note: My secret for a mouthwatering lemon cream is the use of really fresh organic lemons.

Facebookpinterestmail
Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

Vegan tiramisu semi-raw (with a fully raw option)

Since I remember myself, I am passionate with Italy, Italian language and Italian culture. Of course tiramisu couldn’t be an exception and, indeed this is one of my favorite desserts. However tiramisu contains animal products and thus I had to come up with a recipe for vegan tiramisu that would be not only ethical but also tasty and healthy.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

Tiramisu is made with ladyfinger (or Savoyard) biscuits soaked in strong coffee, cream cheese and unsweetened cocoa. In order to prepare a vegan tiramisu, I used a type of Swedish crisp breads that have the same shape, size and fluffy texture as ladyfingers and instead of mascarpone I made some vegan cashew cream cheese.
Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

This vegan tiramisu is wonderful, creamy, fluffy and sugar-free. Cashew cream-cheese, both vanilla and chocolate-flavored are combined beautifully with the coffee, reminding us of an afternoon walk on Gianicolo hill a warm August afternoon and two cups of morning espresso in Trastevere.

The recipe contains crisp breads so it is not raw-vegan (or, one could say that, it’s semi – raw!) but if you want a 100 % raw vegan tiramisu, plus gluten-free, I’ve written my raw vegan and gluten-free recipe in the end of this article!

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

Ingredients

20 Swedish crisp breads (as those in the photo)

 

  • 1 cup strong coffer
  • 2-3 tbsp coffee or cocoa liqueur or agave nectar

For the vanilla cream

  • 2 cups raw cashews soaked for 4-6 hours and drained
  • ½ cup agave nectar or other liquid sweetener
  • ½ cup nut milk (I used coconut milk)
  • ½ tsp agar agar powder
  • ½ tsp salt
  • 4-5 tbsp lemon juice
  • 1 tbsp natural vanilla extract

For the chocolate cream

  • Half of the vanilla cream
  • 3-4 tbsp cocoa powder

2-3 tbsp cocoa powder for dusting

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

Method

  1. Put the coffee in a square bowl with the liqueur and dip half of the crisp breads (2-3 each time) for half a minute, until they absorb enough coffee.
  2. Arrange the crisp breads on the bottom of a medium- sized baking dish or a round baking dish of 22 cm diameter.
  3. Prepare the cream: Put the cashews along with agave syrup, salt, vanilla and lemon juice in a blender and blend until a smooth cream has been formed. I’ve found that to me is more convenient to start with half of the cashews and once they’ve become a smooth cream I slowly and the rest of them. Dissolve the agar agar in the nut milk and bring the mixture to boil and thicken while stirring. Add immediately into the cashew mixture and keep blending for a few minutes until smooth.
  4. Divide the cream into two equal parts. In the one part add the cocoa and mix well, until the cream is homogenous and there are no lumps in.
  5. Assembly: Spread the chocolate cream over the crisp breads. Dip the rest of the crisp breads into coffee and arrange over the chocolate cream. Cover them with the vanilla cream and leave in the fridge for at least six hours to set.
  6. Serve: Sprinkle with 2-3 tbsp unsweetened cocoa, cut into pieces and serve.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

 

For the 100% raw vegan tiramisu instead of ladyfingers you can use:

  • 1 cup dry coconut, grated
  • 1 cup raw almonds
  • 1 cup blond raisins
  • 2-3 tbsp espresso coffee or water

Wash the raisins and drain well. In the bowl of the food processor, add the almonds and process until powdered. Add the remaining ingredients and process at medium speed for about 5 minutes, until all the ingredients are well mixed. The mixture should form a small ball that comes off the walls of the food processor bowl.

Divide the mixture into two equal parts.

Sprinkle a greaseproof paper with grated coconut, put over it the one part, flatten with your fingers and using a rolling pin roll out a disc of 0,5-1 cm thickness and 22 cm diameter. Repeat the process with the second part and put aside.

For the assembly follow the process as described above but instead of crisp breads use the raw cake-disks you made.

Additionally, instead of boiling agar with the nut milk you can boil it with the same amount of water.

Βέγκαν τιραμισού με ωμοφαγική παραλλαγή - Vegan semi-raw tiramisu (with a fully raw option) - Vegan in Athens

 

 

Facebookpinterestmail