DIFFICULTY: MEDIUM PREP TIME: 15 MIN TOTAL TIME: 2HRS 30 MIN
It’s finally here! I have been wanting to make a vegan cheesecake and today, there you have it! An amazing, scrumptious and beautiful blueberry vegan cheesecake.
Talk about a treat!
No baking is required folks. I know that baking can be quite a hurdle, so with this cake, you don’t need to worry. This recipe is super quick, easy and simple to make. It’s the perfect summer dessert that you have been waiting for.
I chose to use blueberries because of their gorgeous colour. To get this beautiful purple colour, you need to freeze your blueberries overnight then you saute the frozen blueberries in a non-stick pan with some sugar to make a beautiful syrup.
After the blueberry syrup is thick , you can blend the blueberries in a food processor until they are smooth ( you want to avoid ugly lumps in your cheesecake) and then mix them into the cream.
180 g Oreo cookies
200 g melted vegan butter
200 g blueberries
¼ cup lemon juice
200 g sugar
350 g vegan cream cheese
250 g coconut cream
20 g agar powder
1 tbsp vanilla essence
125 ml hot water
80 g vegan chocolate
Line the bottom of a 20cm pan with a baking sheet. Set aside.
Crush the Oreo cookies with a rolling pin or use a food processor.
Pour the crushed cookies into a food processor, pour melted butter and blend well.
Pour the cookies into a pan and set in the fridge for 30 minutes.
In a pan, pour the blueberries, lemon juice and sugar.
Simmer the blueberries under medium heat until the syrup is thick.
Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
Pour 125 ml of hot water into a cup and add 20 g of agar powder. Mix the agar into the cup until it has fully dissolved.
Pour the dissolved agar into the blueberry mixture. Use a spatula to fold the agar into the mixture.
Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!
What better way to end off the month of May than a delicious and hearty cocoa-almond cake. This cake is topped with a delicious caramel treat that will melt your winter away. Well here in Cape Town 🙂
Tender and moist, this almond-cocoa cake is the perfect decadent treat for your next brunch spread! Complete with fresh fruits and a caramel treat swirl, this almond cake is a serious crowd pleaser!
It’s officially winter baking season! And while you might not be leaving your house for a delicious meal at a fancy restaurant, there’s no reason you can’t bring all that fun inside and whip up a delicious treat at home for you and your family!
100 grams almond flour
400 grams cake wheat flour
100 grams castor sugar
50 grams cocoa powder
4 large eggs
350 ml milk
150 ml olive oil
1 tbsp baking powder
1 tbsp vanilla essence
400 ml Nestle caramel treat
400 grams fresh strawberries
Preheat the oven to 200 degrees Celsius.
In a bowl, mix the dry ingredients together (flour, sugar, cocoa powder, salt and baking powder)
In another bowl, use an electric mixer to whisk the eggs until frothy. Pour vanilla essence and whisk for another 30 seconds.
Pour the eggs into the flour mixture and use a spatula to mix the ingredients.
Pour the oil and milk into the flour mixture and use a spatula to blend the ingredients until the batter is smooth.
Grease your 20 cm x 20 cm cake tin with a baking spray and sprinkle some flour for your cake not to stick to the pan.
Place a baking sheet on top of the greased pan and pour the batter into the pan.
Bake for 45 minutes. To check if your cake is fully baked, insert a skewer into the cake and it should come out clean.
Use a knife to cut the cake into two halves.
Spread the caramel treat on one layer of the cake and add some sliced strawberries.
Put the other cake layer on top of the base layer and spread more caramel treat then decorate with fruits of your choice. Enjoy!
These cookies will melt in your tongue, they are chewy and something you definitely must try during this winter.
Ingredients for cookies:
100 ml egg whites (approximately 3 eggs)
50 grams castor sugar
100 grams icing sugar
100 grams coconut flour
½ tsp salt
1 tbsp cocoa powder
1 tsp vanilla essence
Ingredients for filling:
100 ml condensed milk
3 tbsp peanut butter
150 grams icing sugar
Instructions for cookies:
In a bowl, mix the icing sugar, coconut flour, salt and cocoa powder.
Sieve the flour mixture in a separate bowl to remove large bits of flour.
In another bowl, pour your vanilla essence and food colouring to your egg whites.
Use an electric mixer to whip the egg whites until they are frothy.
Add castor sugar gradually and whip the eggs until the meringue reaches a soft peak stage. (this means that when you flip the bowl upside down, the meringue should not fall out).
Gradually add the flour mixture to the meringue and use a spatula to fold the meringue.
To know when your batter is ready it should have a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
Pour the batter into a piping bag and pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Also, pipe perpendicular to the surface and try to be consistent with the sizes.
Tap the tray several times to remove air bubbles. Allow to sit for 30-60 minutes.
Heat the oven to 180 degrees Celsius and bake for 15 to 20 minutes.
Cool the cookies for 10 minutes.
Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!
Instructions for filling:
In a bowl, mix the peanut butter and condensed milk until they are fully blended.
Pour the icing sugar and use a spatula to mix the ingredients.
So today is the day after Mothers day. Would you like to join me this week in celebrating Mothers day for a whole week? 🙂
How about trying these delicious Moringa/Peanut Butter/Coffee Flavoured Cinnamon rolls? I promise you will love these. These rolls are pretty easy to make and will be all done in under 1 hour. You could have them as breakfast too.
How did I come up with the recipe? Well, I wanted to do something about the spirulina powder that was left over. I also wanted to make something greenish and looked like roses. I couldn’t find any roses for Mothers Day, so I decided to bake some rolls like roses. Pretty good right?
You can also replace the some ingredients if you don’t like them or are allergic to them such as peanuts and egg yolks, you replace these with jam or white chocolate drops. As for the egg yolks, you can make the cinnamon rolls without the egg yolks. 🙂
1 cup self-raising flour
1 cup corn starch flour
2 tbsp moringa powder
1 tsp spirulina powder
1 heaped tbsp leafy green powder
2 tbsp xylitol sugar
1 tbsp vanilla essence
2 tbsp cinnamon powder
1 tsp salt
1 tbsp baking powder
100 ml melted butter
2 egg yolks
3 tbsp maple syrup
3 heaped tbsp peanut butter
1 cup milk
2 tbsp Nescafe coffee
Preheat the oven to 220 degrees Celsius.
Grease your baking tray with butter.
In a bowl, whisk the egg yolks, vanilla essence and butter together.
In another bowl, mix the flours, moringa powder, leafy green powder, spirulina powder, sugar, baking powder, cinnamon powder and salt.
Pour the egg mixture into the flour and mix well.
Pour milk to the flour and knead the dough.
Use a rolling pin to roll out the dough and form a rectangle shape.
Spread butter on top of the dough then sprinkle 1tsp of cinnamon powder and coffee.
Spread peanut butter on top of the dough then finish of by drizzling with maple syrup.
Roll up the dough tightly and use a floss/knife to cut 8 equal rolls.
Arrange the pieces in the baking tray and bake for 35-40 minutes. Enjoy!
You can enjoy these rolls with condensed milk as a glaze or ice cream. I would highly recommend vanilla ice cream for the topping, it goes pretty well with the combination.
One of the best dessert meals for Valentine’s is this no-bake chocolate & beets truffle.
I know that most people love to do really easy, no-bake desserts that require minimal ingredients. So I decided to develop an easy, no-bake healthy dessert that would be perfect for Valentine’s Day.
Here’s why you’re going to love these Chocolate Beetroot Truffles.
No baking required! All you need to do is cook the beetroots otherwise no actual cooking is required. You could make it even easier to buy pre-cooked beets. The food processor and freezer do all of the hard work.
8 main ingredients. 10 including salt and zest, but we don’t count salt or zest, so just 8 main ingredients.
Wholesome. These truffles taste just as indulgent as any truffle, but they are good for you, especially if you use dark chocolate with a high cacao content.
Allergen Friendly. These truffles are gluten-free, nut-free, and soy-free so anyone can enjoy them!
Fudgy. The combination of dates, cooked beets, and cacao powder make these sticky, gooey and fudgy. They melt in your mouth, not even joking.
Indulgent. Even though they’re made with wholesome ingredients, they taste magniglorious. And because they’re so rich, just a small serving will satisfy all your dessert cravings!
200 grams dry pitted dates
100 grams beetroot
1 tsp vanilla essence
1/2 tsp salt
30 grams oat flour
20 grams protein powder
30 grams cocoa powder
50 grams chocolate icing
40 grams butter
In a small pot, boil peeled beetroot for 15 minutes.
In a bowl , put the dates and add water. Microwave them for 1 minute
In a blender, put the dates, sliced beetroot, vanilla essence and some water. Blend until thick and sticky.
You can make your own oat flour by blending rolled oats until smooth.
In a large bowl, mix the oat flour, protein powder and salt. Add the date caramel to the bowl and mix until a sticky dough is formed.
Freeze the dough for 1 hour.
To make the chocolate icing, beat the butter for 2 minutes with a mixer until smooth and fluffy.
Add the chocolate icing to the butter and fold well with a spatula until fully blended.
Remove the dough from the freezer and use a scoop to form truffle balls.
Cover the truffles with chocolate icing and sprinkle orange zest on them.
This is a protein-packed chili pasta ! It’s easy, quick and made with simple ingredients. A perfect hearty budget-friendly dinner!
Have you decided what to eat for Valentine’s dinner? How about a delicious home-made meal. Nothing beats food made with love from home. What I love about this dish is its simplicity and depth of flavour.
Let’s talk about the health benefits of the main ingredients of this meal.
RED BEANS- According to livestrong , red beans nutrition can boost the quality of one’s diet, improve your overall health, aid in weight loss and maintenance, keeps blood sugar steady and lowers your risk of certain cancers.
RED PEPPER- They are known to improve eye health and prevent anaemia according to the healthline.