Sunday, September 30, 2012

Vegan Caramel Almond Cheesecake

If I show you this cute picture of a baby bunny will it distract from the fact that we haven't posted anything in a looooooooooooooooooooooooong time?

Or will it at least make it acceptable?

Not just a bunny, but a bunny sitting beside a rabbit statue.


How about two bunnies?


How about a bunny nestled in some foliage?




Or how about a recipe for delicious vegan cheesecake?



This cheesecake is scrumptious. You will notice that it isn't a true cheesecake with, like, real cream cheese but if you're serving it to non-vegans maybe call it a flan instead? haha. But it is good and it looks impressive too, no?


Vegan Cheesecake
from Including Cake

Ingredients - cheesecake base
½ cup oats
¼ cup soft whole wheat flour 
1 tbs ground flax
Ground cinnamon and vanilla extract to taste
2 tbs cocoa powder
2 tbs agave or maple syrup
Approx. ¼ cup vegan yogurt

Ingredients - cheesecake
1 package of silken tofu 
½ cup almond butter
1/3 cup agave plus 
1 tsp vanilla
1 tbs ground chia 
Topping:
Dark chocolate chips 
Chocolate shavings
Pecan pieces
Caramel sauce (see below)

Ingredients - caramel sauce
½ cup coconut sugar 
½ cup soy yogurt
1 heaped tbs coconut oil

Directions 
For the base, mix all ingredients together until you have a soft sticky ball of dough. Press the dough into the bottom of a lightly greased cake pan (use one with a removal bottom for ease later on).

For the caramel, add the sugar and half of the yoghurt to a small pan over the stove and then gently melt the sugar over a low heat. Once dissolved, add the remaining yoghurt and carob if using. Whisk well whilst bringing the mixture to a simmer for approx. 3 minutes until you have a smooth rich caramel sauce. Stir through the coconut oil at the end of the cooking time. Pour into a tub and allow to cool until use.

For the cheesecake, blitz all the ingredients together in a blender/food processor and then pour over the base layer in the cake pan(s). Add the sprinkling of choc chips acorss the top of the batter.

Bake the cheesecakes at 180C for 15-25 minutes depending on the size of the tins (two 4” tins takes just under 20 minutes) Once just golden and a skewer come away clean they are ready.

Chill for a few hours or overnight in the fridge. Once chilled add pecans, drizzle over the caramel sauce and then add chocolate shavings to complete the look. Chill prior to serving.



Here's a slice on me - enjoy!

Monday, September 3, 2012

Coconut Waffles


Today has been a dream. Beautiful sunny skies (not a cloud in sight!) and perfectly hot (just the way I like it, so long as I'm not doing any manual labour outdoors ;))

We've been lounging around today, as a family, pool side and inside the pool.


These waffles are the perfect start to a perfect day. Nice and golden with just a hint of coconut flavour. 


These aren't too sweet either, which is good because the morning isn't always the best time for a sugar rush. I personally found these awesome with just strawberries on top, they provided just enough added sweetness. A nice maple syrup or, dare I suggest it, Nutella a top these waffles is also delish!

We used this recipe from First Time Mess and used coconut milk for the non-dairy milk.

Hope everyone had a nice Labour Day weekend. Enjoy! 


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