Raw Vegan Brownie Cheesecake Bites

This is probably one of my favorite recipes I wiped up. Cheesecake (yes there is an E missing in the picture, no actual cheeseeeeeee :p) and Brownies are both amazing, duh. This is a simple vegan and raw version

Brownie base and top.

Mix :

-5 chopped dates 

-raw cacao 

-1 tsp agave

-1tsp coconut oil 

-2 tbsp your choice of nuts crushed and blended 

Mix very well until dough like consistency and place half flat on a foil plate (something you can peel away easily) then place in freezer. Keep the other half out for now and set aside.

Cheesecake filling

-1 cup cashews soaked in water overnight then drained 

-a few tbsp almond milk 

-1 tsp agave 

-1-2 tbsp coconut oil 

-a sprinkle of lemon juice 

-a few drops vanilla extract 

Pour on top of brownie piece and freeze for 1 hour or until firm. Then flatten the rest of the brownie mix and place on top of cheesecake mix and press down firmly, freeze another half an hour.

Keep in freezer until ready to eat, let defrost 5-10min before serving.

Want the chocolate sauce on top? Mix 1tsp coconut oil, 1tsp agave, 1tsp raw cacao and drizzle on top.

Please tag @chilali13 on instagram if you recreate this as it is my own personal creation.

Raw vegan pumpkin spice "cheesecake"

Fall is my favorite season hands down. The layered fashions and seasonal food are upon us. It's officially chilly in New York and that means pumpkin flavored everything, everywhere!

As I follow a mostly raw vegan diet, I created some delicious pumpkin flavored cheesecake cupcakes with chocolate sauce. They are nearly raw, as I did bake the pumpkin beforehand to get it nice and soft, ready to use. Slice up your sugar pumpkin and bake on medium heat for about an hour or until tender before continuing with the recipe.

For the base:

• 8-10 dates, chopped and smashed up

• a few tbsp your choice of nuts finely crushed, I used pecans for this one

• pinch of cinnamon, nutmeg, ginger, and sea  salt.

"Cheesecake" filling:

• 1/2 cup cashews, soaked in water overnight and then drained

• 1/3 -1/2 cup of the baked pumpkin 

• 4 tbsp coconut oil

• a few tbsp agave, use more or less to your liking of sweetness level

• pinch of nutmeg and cinnamon

Chocolate sauce:

• 2 tbsp coconut oil

• 3 tbsp raw cacao powder

• 2 tbsp agave

Take your base ingredients and mix well, should be a dough like texture. Place on the bottom of your pan or in my case: cupcake tins.

In a blender, purée well all the cheesecake ingredients until super smooth and pour over base. Leave in the fridge for about an hour or freezer half an hour. That's it! Ready to eat! Placing them in a cool place allows the coconut oil to harden and while blended with the other ingredients it creates a cheesecake like consistency. Pour your chocolate sauce when you're ready to serve!

Makes about 7 cupcakes or a small cake. 

Hope you enjoy! If you recreate this and post on instagram, please @ and # me!