Tag Archive: Cashews

Chocolate Cheesecake Bars {Raw/Vegan}

Chocolate-Cheesecake-Bars

Reading food blogs constantly sets of food cravings. I could be eating a perfectly healthy lunch or breakfast when all of a sudden a giant slice of German chocolate cake pops up on the screen and I get one of those I-need-chocolate-right-this-moment feelings. They’re awful. I’m sorry even to add to that.

When Caroline posted these cheesecake bars, it set off a craving just like that. Before I knew it I had already begun laying out the ingredients to make a version of them that day. These might be marginally better for you, but they’re still definitely a rich treat. The crust is an almond cookie base, the filling a cashew cream “cheese”, and chocolate a soft coconut oil ganache. All together it makes the perfect blend on richness and sweetness.

Chocolate Cheesecake Bars

Ingredients:

For the crust:

  • 1 1/2 cups almonds
  • 2 Tablespoons almond butter
  • 1/4 cup cocoa powder
  • 2 Tablespoons coconut oil
  • 2 Tablespoons agave nectar

For the filling:

  • 2 1/2 cups cashews, soaked for 3-4 hours
  • 2 Tablespoons coconut oil
  • 5 Tablespoons agave nectar
  • 1 teaspoon vanilla extract or 1 vanilla bean
  • 1 teaspoon nutritional yeast*
  • 1 teaspoon lemon juice*

*These ingredients aren’t entirely necessary but they will add a more authentic tang to the filling to simulate real cream cheese.

For the ganache:

  • 1/4 cup cocoa powder
  • 1/3 cup agave nectar
  • 1/4 cup coconut oil

Chocolate-Cheesecake-Bars-Double

Method:

  1. Combine all of the ingredients for the crust together in a food processor and blend until it forms a clumpy dough.
  2. Press the dough flat into an 8×8 pan.
  3. Make the filling by blending all of the ingredients in a food processor until smooth.
  4. Spread the filling out across the top of the crust into an even layer.
  5. Make the ganache by melting the coconut oil and mixing it with the cocoa powder and agave nectar.
  6. Pour the ganache on top of the cheesecake filling and spread until smooth.
  7. Refrigerate for 2 hours until the ganache and filling have set. Cut into 16 squares and keep refrigerated until ready to serve.

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The one thing I would do differently next time is add cacao nibs or raw almonds into the filling. The ganache on top is quite soft and doesn’t add the crunch factor I expected it to. Besides that, this is a knock-out dessert.

Raw Lasagna

July 17th 086

The 2 times I’ve been to Wildflour this Summer, I’ve gotten the same menu item: The raw lasagna. The first time I ate it, I more or less devoured it without paying much attention. The second time I stopped to look how they made it; I was surprised it was just layers of zucchini and different pastes, presumably cashew-based, that all came together to make a rich and complex flavor.

Even once I decided to try and make this at home, I still put it off for a good week; it just seemed like something that would be hard to do. When I actually tried it couldn’t have been easier. It took just 30 minutes to make a big batch of lasagnas. I love Wildflour, but not having to pay $8 for a taste of their lasagna is music to my ears.

Raw Lasagna

Ingredients(Makes 4 servings):

  • 2 cups cashews, soaked for 3-4 hours and drained
  • ~1/3 cup water
  • 1 1/2 Tablespoons nutritional yeast
  • 3 Tablespoons tomato paste
  • 1 Tablespoon extra virgin olive oil, divided
  • Handful of basil leaves
  • Handful of spinach leaves
  • Salt + pepper to taste
  • 2 zucchini

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In a food processor, blend the water and the cashews into a soft, smooth paste. Divide the cashew spread into three portions, two 3/4 cup portions and one 1/2 cup portion.

Mix the 1/2 cup portion with the tomato paste, 1/2 a tablespoon of olive oil, and salt to taste.

Mix one of the 3/4 cup portions with the nutritional yeast and salt and pepper to taste.

In the food processor, blend the last portion of cashew spread with the remaining 1/2 tablespoon of oil, basil, spinach, and more salt to taste until the leaves are completely chopped up and the spread is an even green color.

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Cut each zucchini once in half across and then into thin slices lengthwise.

You can layer it however you want; I’m partial to alternating the 3 spreads with each slice. The best bites are the one with a taste of each flavor in them.

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In some ways, this is the least Italian entrée you could make: It involves no cooking; the ingredients aren’t at all what you’d normally use; and it looks entirely different. But as soon as you cut in and take a bite the flavors are spot on, from the rich “cheese” to sweet tomato. Serve it at a dinner party and it’ll definitely catch a few eyes.

Raw Chocolate Mint Mousse

July 5th 010

I’ve been holding out on you.

I’m sorry.

July 5th 017

I made this about a week ago and never got around to posting the recipe. But late is definitely better than never.

It all started when I went to London and had the raw chocolate, vanilla, and mint mousse parfait from saf, which was by far the best thing I had the entire trip. I had been thinking about it as soon as I got back. Luckily, it wasn’t too hard to recreate because the ingredients were listed on the side of the dessert so all I had to do was copy them.

Let me tell you this tasted exactly like the real thing, which is good because I’m not sure I can afford a plane ticket to London every time I get a craving for this mousse. So, if you’re like me and have no plans to be near Kensington Square anytime soon, bookmark this recipe. If you do have plans to be there, send me a postcard. And some mousse.

Raw Chocolate Mint Mousse

Ingredients:

  • 2 cups cashews, soaked for at about 3 hours
  • 6 Tablespoons maple syrup or agave
  • 1.5oz unsweetened baking chocolate, melted
  • 3 Tablespoons cocoa powder
  • 10 mint leaves, finely chopped plus more for garnish
  • 1/4-1/2 cup water

Combine the cashews, sweetener, melted chocolate, cocoa powder, and mint in a food processor and process until it makes a smooth paste.

If serving immediately, slowly add in water to the processor as it’s blending until it reaches a light and airy consistency. Scoop into serving dishes and garnish with extra mint leaves.

If serving later, add in a tad more water than you think you should until the dessert is slightly runny. Pour into serving bowls and refrigerate until serving. As the mousse cools, the texture will firm up. If it firms up too much, simply whisk a couple teaspoons of water into the mousse with a fork until it’s come back to the right consistency again.

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I like this better than raw chocolate mousse made with avocado because it actually has the light and airy texture of an egg and cream mousse. The taste is very rich and very minty.

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It’s a lot of fat, but I’m going to pull out the “healthy fat” card here. We’re all going to die of something; if raw chocolate mousse does me in, I’m OK with that.

Raw Mini Ganache Tortes

May 31st 073

Remember the best dessert money can buy? I can’t forget. Ever. One thing I miss horribly about Providence is being a short bus ride away from Wildflour bakery. That’s probably a good thing for my wallet and health but hard on the heart. Since I’m obsessed with their raw ganache dessert it was the first one I wanted to try and recreate. Smooth, rich chocolate that I could call healthy and make any time? How could I say no.

Raw Mini Ganache Tortes

Ingredients for the crust:

  • 1 1/4 cups cashews*
  • 3 Tablespoons cocoa powder
  • 1/4 cup maple syrup(or agave)
  • 1 Tablespoon coconut oil

Ingredients for the filling:

  • 6oz cacao butter**, melted
  • 1 cup cocoa powder
  • 1/2 cup maple syrup(or agave)
  • 2 Tablespoon coconut oil

*You can use any nuts; these are what I had on hand

**cacao butter is a specialty food product available online and in some grocery stores such as Whole Foods.

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For the crust, pulse the cashews in a food processor until they’re finely ground. Add in the cocoa powder, coconut oil, and maple syrup and continue to blend until it forms a dough.

Flatten about a tablespoon of dough into the bottom of regular sized muffin wells.

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To make the filling, gently melt the cocoa butter and coconut oil until they’re completely liquid(be careful that the cocoa butter doesn’t boil on you). Mix in the cocoa powder and maple syrup until completely smooth.

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Scoop about 1/4 cup of ganache over each crust. Refrigerate until the chocolate has set.

To release them, gently run a sharp knife around the edges of the well until the torte pops out. For the best texture, keep refrigerate until 20 minutes before serving.

May 31st 063

These are good. Like, really good. If I weren’t up against the best dessert money can buy they’d probably be my favorite. But I have to admit that Wildflour’s raw ganache is still the best I’ve ever had. It’s also probably cheaper to buy it than to make it with the raw ingredients since cacao butter is a pricey ingredient(although I plan on seeing if unsweetened baker’s chocolate will work in this recipe as well for a cheaper, less-raw alternative). Until I have theirs again I’ll have no problem settling with these.

May 31st 067

Mini Raw Cheesecake With Chocolate Shortbread Crust

May 1st 102

Most of the time I like no fuss desserts: A bar piece of chocolate, 5 a spoonful of peanut butter, leftover frosting eaten with a spoon—you know, something simple. But once and a while I like making something unique with complimenting flavors and textures, the sort of thing you’d buy at a bakery. These were surprisingly simple for how impressive they came out. The cookie crust could be eaten on its own and really brings the dessert to a new level. It’s more rich than it is sweet. And since it’s raw and mini, you can eat about 5 and feel good about it, or at least think that.

Mini Raw Cheesecake With Chocolate Shortbread Crust

Ingredients(Makes 7 mini cheesecakes)

For the crust:

  • 3 Tablespoons almond butter
  • 3 Tablespoons coconut butter, semi-softened
  • 1 Tablespoon agave nectar
  • 3 Tablespoons cocoa powder

For the filling:

  • 1 1/4 cups cashews, soaked in water for 3-4 hours
  • 1/4 cup coconut oil
  • 4 Tablespoons agave nectar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Optional: Fruit, nuts, or chocolate shavings for topping

May 1st 017

Line a cupcake tray with paper liners. Make the crust by mixing together all of the crust ingredients and separating it into 7 equal portions. Flatten each into a disk and place it into the bottom of the paper liners. Refrigerate the chocolate bases while making the filling.

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To make the filling, drain the cashews from their water. Add all the ingredients into a food processor and blend until smooth.

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Scoop the filling evenly into the paper liners and level each. Place them in the refrigerator to harden until ready to be served.

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I think I’ll have another.

Honey Cashew Butter

April 10th 036

I’ve probably said this before but I could spend all too much money on something like a fancy nut butter. Even plain almond butter or cashew butter runs a mean price tag when it’s so easy to make at home. I picked up a pound of cashews for $5 from the bulk bin and managed to make 18oz of “gourmet” cashew butter with a few ingredients on hand. I’ll never look back at store-bought again. 

Honey Cashew Butter

Ingredients:

  • 4 cups cashews, raw or roasted
  • 3 Tablespoons honey
  • 2 Tablespoons neutral oil
  • 1/2 teaspoon salt

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Add the cashews to a food processor and start blending on high.

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When the cashew butter starts to form a dough ball, add in the honey, salt, and oil and continue processing. Stop sooner for a thicker consistency or blend longer for a smooth and runny cashew butter.

April 10th 040

I like my cashew butter a little chunky so I didn’t puree it too much and it came out perfect. On a spoon it almost taste like cookie dough. This could be dangerous.

Apricot Marathon Energy Bites

March 19th 070

I can’t believe the marathon is only 4 days away. I’ve had this recipe from Ashley and Steven bookmarked since I signed up way back in October and just got around to making it. Dried apricots lend this a slightly different flavor from the typical dates. Really, any nuts would be good in this but I like the combination of cashews and almond butter for that Amaretto flavor.

Apricot Marathon Energy Bites

Ingredients:

  • 1/2 cup dried apricots
  • 1 cup pitted dates
  • 1/2 cup cashews
  • 2 Tablespoons almond butter
  • 1/2 teaspoon salt

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Combine all of the ingredients in a food processor.

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Blend until a paste begins to form. If your dried fruit was stale to begin with, you might have to add a few teaspoons of water to get it malleable.

Press the dough into a square pan and cut into 10 equal portions.

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These couldn’t be easier and pack a flavor punch. I think I liked them even more after a few days of sitting on the counter when they were a little firmer, but you can freeze or refrigerate them to keep them softer. And the ingredients sure beat the hell out of store-bought energy bars.

 

Garlicky Cashew Cream Sauce

March 6th 167

If you haven’t picked up this March’s Rachael Ray magazine yet, don’t bother because I’m not in it you might not know that there’s a 4-page spread on “meatless mains.” Better yet, these aren’t Sandra Lee pop-a-tofurky-in-the-oven-and-call-it-dinner recipes; no, these are actually good recipes made with real food.

The first one that caught my eye was their “cashew cream sauce” which they put over tofu. I followed the recipe for the most part but changed it a bit and upped the garlic(I clearly wasn’t going anywhere that night).

Garlicky Cashew Cream Sauce(adapted from this recipe)

Ingredients:

  • 1 cup cashews, soaked and drained
  • 1/2 cup + 2 Tablespoons water
  • 2 teaspoons lemon juice
  • 2 Tablespoons nutritional yeast
  • 2 cloves garlic
  • 1/4 teaspoon salt

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Soak the cashews for 3-4 hours until they’re soft. Drain the cashews reserving some of the water for the sauce.

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Add all the ingredients together in a food processor and blend until smooth and creamy.

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Use immediately or store in an airtight container in the refrigerator for a few days.

I liked the flavor of the sauce, which was deep, rich, and strong. I served mine with baked tofu and caramelized onions; next time I would try this with something like pasta to soak up the sauce better. Oh, and I would probably make sure there are a few tins of Altoids lying around to cover up the garlic breath.

Maple Roasted Nuts

March 6th 096

I should warn you before I share this recipe that these are like crack. They might even be more addictive than Pringles; the lab tests haven’t come back yet. I do know that about half of the batch was “missing” later on the day that I made these. Since I was the only one around, you can be the jury on that case. But really, these are very good, and dare I say “healthy”? They’re sweet but not too much so that they feel like dessert; and who doesn’t love the flavor of roasted nuts? You can think up your own joke there…

Maple Roasted Nuts

Ingredients:

  • 2 cups nuts(I used 1/2 walnuts, 1/2 cashews)
  • 2 Tablespoons maple syrup
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon salt

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Preheat your oven to 375 degrees. Gather your nuts in a large bowl for mixing.

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Pour in the maple syrup and add in the sugar. Toss to coat with your hands, making sure all of the sugar mixture gets used up(if you’re wondering why my maple syrup bottle has a red and green ribbon on it, it’s because it was a Christmas present; doesn’t every family give each other maple syrup for Christmas?).

March 6th 065

Line a tray with parchment paper and lay the nuts out in a single layer. Roast for 10-15 minutes, stirring occasionally and making sure not to burn them. Once the nuts have cooled enough to touch, separate and move them to a container to make sure they don’t stick to the pan.

March 6th 107

If you’re like me, then you’re going to burn a few of these because you’re easily distracted and don’t bother checking on these at all. That’s OK because the ones that aren’t burnt taste terrific. I loved the walnuts in here; next time I would try adding in some almonds, too, for more flavor. Just don’t leave the jar open next to you when you’re all alone and have no will power; that’s a dangerous combination.

Mama Pea’s Cookie Dough Dip

February 13th 130

What’s better than cookie dough? Cookie dough you can eat as a dip. When Jessica first posted her recipe, I think we all swooned. I didn’t dare ever make it with soy-based dairy substitutes, since I’m sure they wouldn’t have done her original recipe justice. Luckily, Mama Pea was inspired by my peanut butter dessert hummus to make a raw version of Jessica’s recipe(are you following?). I knew I had to bring things full circle and try Mama Pea’s creation; she’s never steered me wrong in the past.

February 13th 105

I put all of the ingredients in a food processor(using water instead of almond milk) and let ‘er rip.

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Once it was smooth, I stirred in chocolate chips and cinnamon(not in the original recipe but I thought it would add a nice touch).

February 13th 117

Ya’ll, go and make this right now. It came out so smooth and richly satisfying. I might like the dough part to be a bit sweeter but even so that didn’t stop me from eating half of it.

And then this happened:

February 13th 124

And all was right with the world.