HEALTHY VEGAN NO BAKE DESSERTS ‣‣ easy to make!
Today we've got three delicious & healthy vegan NO BAKE desserts. These recipes are easy to make, taste amazing and are perfect for the summer. Or keep a stash of these healthy dessert recipes in your freezer for easy snack all year round!
☆ RECIPES ☆
- ALMOND BUTTER CUPS:
- NO BAKE KEY LIME PIE BARS:
- CHERRY PIE ENERGY BITES:
✧ PRODUCTS ✧
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- QUINOA FLAKES:
- CHOCOLATE CHIPS:
- MAPLE SYRUP:
- COCONUT OIL:
- ALMOND BUTTER:
- CASHEW BUTTER:
- DATES:
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No-Bake Vegan Blueberry Cheesecake Recipe
This no-bake vegan blueberry cheesecake is so easy to make! This “cheesecake” is not only vegan but also raw, dairy-free, gluten free and free of processed sugar. So follow this recipe to learn how to make delicious no-bake vegan cheesecake.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
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Ingredients:
For the crust:
1 cup (125g) Walnuts
200g (7oz) Madjool dates, pitted
2 tablespoons (10g) desiccated coconut
1/4 teaspoon Salt
1 tablespoon coconut oil
For the filling:
2 cups (300g) Raw cashews
1/2 cup (160g) Maple or agave syrup
2 tablespoons Lemon juice
Zest from 1 lemon
1 teaspoon Vanilla extract
400g (14oz) Full fat coconut milk, refrigerated
250g (9oz) Blueberries, fresh or frozen
Directions:
1. Place the cashews in a large bowl, cover with water and let soak overnight.
2. Make the crust: To a food processor add walnuts and process until finely ground. Add dates, desiccated coconut, salt and coconut oil. Process until sticky dough is formed. Press the mixture into bottom of a 8-inch (20cm) springform pan. Refrigerate while making filling.
3. Make the filling: drain the soaked cashews and add to a high powered blender or food processor, then add blueberries and blend/process for 2-3 minutes. Add maple syrup, lemon juice, lemon zest, vanilla extract and coconut milk. Blend/process until very smooth and creamy, about 2-3 minutes (scrape the sides of the blender as needed). Pour the filling into the pan and spread evenly. Refrigerate overnight or until fully set. Decorate with blueberries.
Notes:
• To get creamy solid coconut milk, it is important to store to coconut milk a few hours in the fridge before the use.
• You can refrigerate the cake or keep in the freezer (the cake will be more stable), if you store the cake in the freezer, make sure you taking out the form the freezer 20-30 minutes before serving.
Raw Vegan Blueberry Cheesecake
Raw Vegan Blueberry Cheesecake
For the crust:
1 cup pecans or walnuts
1 cup pitted medjool dates
1/2 cup oats
pinch of salt
For the filling:
2 cups cashews- soaked 4 hours
1 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
1/4 cup coconut oil (melted)
1 cup blueberries
2 teaspoons vanilla extract
pinch of salt
For jam topping:
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon chia seeds
Directions:
Pulse crust ingredients until they stick together well, press into a springform pans (or 3-4 mini pans).
Add all filling ingredients to a food processor or blender and blend until smooth. Pour into pans over crust, freeze 6 hours.
Let cheesecake sit out of freezer 10 minutes before slicing and serving .
Blend jam ingredients and pour over cheesecake before serving.
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Vegan Cheesecake Recipe | HOW TO MAKE VEGAN MATCHA NO BAKE RAW DESSERT
LAY HO MA everyone! You're definitely in for a real treat. If you love cheesecake as much as me, you must make this vegan cake recipe. This is the easiest, tastiest, and most beautiful vegan matcha cheesecake recipe. Join me in this episode and learn how to make vegan cheesecake - no bake, raw, and super easy. Let's begin!
Ingredients:
CRUST INGREDIENTS:
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch pink salt
FILLING INGREDIENTS:
3 cups cashews (soak overnight if not using high-powered blender)
1 cup water
1 cup maple syrup
1/2 cup melted coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of pink salt
MATCHA SWIRL:
2 tsp matcha powder
2 tbsp hot water
2 tbsp cheesecake mixture (from the filling)
Directions:
1. Blend the crust ingredients together (pulse the blender to get it going, then blend on medium high until it becomes a crumble)
2. Use the bottom of a 9 springform pan to create an outline through parchment paper with a knife
3. Lock the bottom and parchment paper back into the pan
4. Pour the crumble into the pan, and press with a spoon to form the crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until emulsified (soak the cashews overnight if you don't have a high-powered blender)
7. Set aside a couple tbsp of the cake mixture
8. Pour the cake mixture over the crust, and smooth out the mixture with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot water, and whisk until frothy
10. Pour the matcha into the cake mixture that was set aside. Whisk together until combined
11. Place some drops of matcha onto the cake, then use a skewer to swirl the matcha to create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Keto Vegan Almond Cheesecake
When everyone else around you eats cheesecake you can indulge in this Keto Vegan Cheesecake recipe (adapted from the Headbanger Kitchen) -
Crust- (ratios 1,2,3)- 1 tbs cocoa powder, 2 tbs coconut oil 3 tbs almond flour-more or less
Cheesecake filling: (ratios 2,4,8)- 2oz coconut cream (chilled), 4oz nut butter, 8oz cashew or almond cream cheese
Chocolate Ganache: (ratios 3,4)-3tbs or 1.5oz 100%chocolate, 4tbs coconut cream)
Add monk fruit or stevia to taste, or any other low carb sweetener, to any of the layers.
HEALTHY ALMOND CHEESECAKE CRUST RECIPE (check the description)
Do you want a dessert that you can have but still say on your diet? Then look no further than this almond crust for a vegan,keto,paleo or gluten- free cheesecake or other dessert.
Hi Guys, I made a bit of an oopsy in this recipe. I just assumed that keto was no dairy at all. However butter and cream cheese fall under this magical category of dairy's that people on keto love because they contain no carbs. So regular butter can be used in this recipe. Just not that if you do, it will no longer be paleo or vegan.
Ingredients
2 Cups of Almonds
4 oz of Butter
1 TBSP of Sugar Alternative (I used Stevia)
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