Tag: vegan dessert

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Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint of nutmeg is light, smooth and so decadent – and vegan too.”

Vegan dark chocolate, nutmeg & Oreo cheesecake with rich chocolate ganache

  • 1 packet (133g Oreo Original biscuits)
  • 40 g margarine (melted)
  • 600 g vegan cream cheese (at room temperature)
  • 200 g vegan dark chocolate (melted ½ cup (110g) caster sugar)
  • ¼ cup 55g brown sugar
  • ¼ cup 35g cornflour
  • ¼ cup 25g cocoa powder
  • ½ tsp ground nutmeg
  • 1 tsp vanilla bean paste Chocolate ganache topping
  • 100 g vegan dark chocolate (broken into pieces)
  • ¹⁄ ³ cup (80ml coconut cream Fresh berries, to serve)
  1. Preheat oven on top and bottom heat set to 160°C with low steam. Grease and line the base and sides of a 20cm round springform pan with baking paper.
  2. To make the base, place biscuits in a food processor bowl and pulse just until fine crumbs are formed. Add margarine and process until just combined. Press firmly and evenly into the base of the prepared cake pan. Refrigerate while preparing the filling.
  3. For the filling, place cream cheese into a stand mixer bowl; beat on a low speed until smooth; gradually add chocolate. Add caster and brown sugar, sifted cornflour, cocoa powder and nutmeg and vanilla; mix until smooth. Pour over the biscuit base and smooth the surface.
  4. Place cheesecake on a universal tray on level 1 and bake for 55 minutes. Transfer to a cooling rack to cool for 30 minutes before transferring to the refrigerator to cool completely, about 2 hours.
  5. To make the ganache, place chocolate and coconut cream into a heatproof bowl; heat in the microwave oven on 600W for 1 minute; stir, then continue to heat, stirring every 15 seconds, until the chocolate is fully melted. Set aside to cool and thicken slightly.
  6. To assemble, remove cheesecake from the pan and place onto a serving plate; spread with chocolate ganache. Serve with berries. Recipe notes Vegan cream cheese is quite soft and smooth, so it doesn’t need much beating to make it smooth. It’s available in most local supermarkets. Store refrigerated in an airtight container for up to 3 days. You can substitute cinnamon for nutmeg and add grated orange rind for a lovely jaffa flavour.
Dessert
cake, cheesecake, chocolate, dessert, vegan

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Foodie Friday: Choc orange tart with hazelnut-oat crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Prep time: 10 minutes | Cooking time: 20 minutes | Freezing Time: Overnight | Serves: 4

Vegan, gluten and dairy free.

Ingredients 

Crust

Chocolate Filling

Method

  1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 
  2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 
  4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
  5. Take out from the tart tin and garnish. Store in the fridge.

We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.

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Foodie Friday: Raw chocolate caramel tart

Foodie Friday

Not a fan of Christmas pud? Try this instead! This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Chocolate Caramel Tart

A classic with a nutritious twist – also the perfect thing to use up some of those leftover Christmas cherries!

Prep time: 20 minutes | Freezing time: Overnight | Serves: 8

Gluten Free, Dairy Free & Raw Vegan

Ingredients 

Crust

  • 120g raw walnuts
  • 40g sunflower seeds
  • 20g shredded coconut
  • 2 tbsp flaxseeds
  • 2 tbsp raw cacao butter, melted
  • 4 Medjool dates (80g), pitted
  • 1/8 tsp pink salt

White Chocolate Layer

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • 120ml coconut cream
  • 4 tbsp melted cacao butter
  • 3-4 tbsp maple syrup
  • 1/4 tsp vanilla bean paste
  • pinch of pink salt

Chocolate Layer

  • 180g raw cashews (soaked 4-6 hours and rinsed)
  • 160ml coconut cream
  • 5 tbsp melted cacao butter
  • 3.5 tbsp maple syrup
  • 4.5 tbsp raw cacao powder
  • 1/4 tsp vanilla paste
  • pinch of pink salt

Vegan Tahini Caramel Cream

  • 5-6 Medjool dates (100-120g), pitted
  • 3/4 cup (180ml) coconut cream 
  • 1 tbsp hulled tahini
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp pink salt

Method

  1. Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
  2. In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
  3. Repeat the same process for the chocolate layer. Freeze it until set.
  4. Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
  5. Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.

We used a 24cm / 9.5 inch tart pan with removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Tropical macadamia bark

Foodie Friday

This recipe was developed by Jacqueline Alwill @brownpapernutrition for Naked Foods.

Tropical Macadamia Bark

What tastes like white chocolate and pina colada, but packed with nutritional goodness? This Tropical Macadamia Bark! Have a piece between meals and the healthy fats will help keep your hunger at bay – plus the natural sweetness of the dried fruits will satisfy those sweet cravings!

Prep time: 5 minutes | Freezing time: 2-3 hours | Serves: 10-12

Gluten Free, Dairy Free, Refined Sugar Free & Vegan

Ingredients 

  • 2/3 cup (100g) coconut oil
  • 3/4 cup (112g) raw macadamias
  • 1 tbsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 4 thin slices (35g) dried pineapple pieces
  • 4 thin slices (22g) dried apple pieces
  • 2 thin slices (15g) dried mango slices
  • 2 tbsp (26g) pistachios, roughly chopped
  • 2 tbsp (20g) dried raspberries
  • 2 tbsp (20g) dried strawberries

Method

  1. Melt coconut oil on low heat.
  2. Place coconut oil, macadamias, honey, and maple or honey in a high-speed food processor or blender and blitz until smooth.
  3. Line baking tray with greaseproof paper, pour macadamia mix over the tray and spread evenly.
  4. Drop pineapple, apple, mango, pistachios, raspberries and strawberries around the tray.
  5. Place in freezer to set for 2-3 hours.
  6. Slice and serve from freezer.

We used a 24x 30cm baking tray to make this one, however you can use any baking tray or tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Vegan strawberry cheesecake

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Clean Vegan Strawberry Cheesecake Squares

Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9

Vegan, Gluten Free and Dairy Free

Ingredients 

Crust:

  • 100g gluten free rolled oats
  • 100g raw almonds
  • 7 tbsp coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp pink salt
  • 5 tbsp melted coconut oil

Filling:

  • 200g raw cashews
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 tbsp melted raw cacao butter
  • 5-6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

Method

Patties:

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the baking tin and cut with a warm knife. Enjoy!

We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Vegan mocha tart with oat and almond crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Mocha Tart with Oat and Almond Crust

Prep time: 30 minutes (+ soaking time) | Cooking time: 20 minutes | Serves: 4

Vegan, Dairy Free and Gluten Free

Ingredients 

Crust:

  • 45g gluten free rolled oats
  • 40g raw almonds
  • 3 tbsp coconut sugar
  • 1/8 tsp pink salt
  • 2 tbsp + 1 tsp melted coconut oil

Filling:

  • 100g raw cashews (soaked 4-6 hours and rinsed) 
  • 120ml coconut cream
  • 3 tbsp. melted raw cacao butter
  • 3-4 tbsp. maple syrup
  • 2 tsp raw cacao powder
  • 2-3 tsp finely ground coffee beans
  • Pinch of pink salt

Decoration:

  • Handful of fresh blueberries
  • Freeze dried, chocolate coated strawberries
  • Rose petals
  • Coffee beans

Method

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 
  4. Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
  5. Remove from the tin and garnish with fruits and chocolate.

We used a 10cm×25cm×ｈ2.5cm (550ml) tart tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Caramel Kanzi pie

Foodie Friday

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets.

Ingredients

  • 3 sheets puff pastry
  • 8 Kanzi apples
  • 1/2 cup (110g) vegan butter (or any butter)
  • 1 Tbsp tapioca flour
  • 1/4 cup (60ml) water
  • 1 cup (180g) coconut sugar (or brown sugar)
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/3 cup (40g) almond meal 

Method

1. Peel the apples, then cut in half and core. Cut the apples into 4mm slices, and set aside. 

2. Heat a large pot over a medium flame then add the butter. Cook for a few minutes, until the butter is melted and becomes frothy. Add tapioca flour and stir to form a paste. Immediately add sugar, water, spices and sliced apples and cook for 5-7 minutes, or until the apples begin to soften and the mix becomes fragrant. Ensure you stir regularly. Turn off heat and allow to cool completely, around 45 minutes. 

3. Preheat oven to 220C. Line the bottom and sides of a deep dish pie pan with pastry. Pour the almond meal into the base and spread evenly, then top with the cooled apple mixture. Cover the pie with the remaining pastry, in a lattice decoration or if you prefer just solid pastry (make 3 cuts in the top if you do this). Crimp the sides of the pie, then brush the top with milk and sprinkle with raw sugar (optional).

4. Bake for 15 minutes, then turn the oven down and bake for a further 40-45 minutes. The pie will brown on top, so if you prefer to avoid this, bake covered with foil for the first 30 minutes. The pie is done when the filling begins to bubble through the lattice.

Serve while hot with vanilla ice-cream. 

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