It all started with a request to bring dessert to my father-in-law’s birthday celebration at the family cottage last weekend. When I know I’m going to be with people who make it worth a four-hour car ride north of the city, I feel inspired to fill a cake pan with something very special.

Without a doubt, raw vegan cheesecake is the ultimate dessert for milestone celebrations. Of course, I love cashew-based cheesecakes as much as the next person. Cashews hold a wonderful balance of sweet and savoury flavours, as well as being creamy and white in colour, making a perfect imitation of a creamy white cheese. But since my hubby is allergic to that reliable off-white nut, I knew I had to revise my plan of attack.

Early last year, you might remember my experiments to create a raw cheesecake sans cashews and coconut, which resulted in my cute, single-serving strawberry dreamcakes. That recipe made use of macadamia nuts, which are no doubt pricey but are like the Rolls-Royce of nuts in the world of raw desserts (taste one spoonful of my easy macadamia caramel and you’ll see).

Using a similar macnut base, my new family-approved raspberry lemon dreamcake is a real winner—the cream (cheese) of the crop, if you will. The crust, made up of ground almonds, coconut and date paste, adds a satisfying crunch. The “cheese,” comprised of fresh lemon juice, macadamia nuts, agave nectar and coconut oil, lends the creamiest, smoothest texture. And the topping, a simple swirl of raspberries and agave combined with the remaining 1/2 cup of filling, takes the presentation of this beloved dessert to a professional level.

The fact that this so-called cheesecake is made almost entirely of nuts will completely fade from memory upon first bite, which literally melts in your mouth. Your friends and family will be utterly baffled, and when you mention it is made with raw, whole foods instead of artery-clogging cream cheese, you will become a healthy-cake magician.

Start spreading the word that vegans can make magic happen.

Also, did I mention how easy it is to make? Just put everything in a blender, pour it into a springform pan and then chill. I wish I had a better photo to show you of the swirl design on top. I’ve included directions on how to master the swirl in the recipe below, but also check out this video for a live demo.

Enjoy!

Although buckwheat has a deceptive name that can easily cause confusion, buckwheat is not wheat, nor is it related to wheat. It’s a seed! Raw and gluten-free enthusiasts alike are now rejoicing this healthful and versatile ingredient.

My favourite way to use buckwheat is to sprout it, and then turn it into raw treats like these sprouted buckwheat bites. Despite the size of the actual groat, buckwheat is among the fastest growing of all sprouts.

To sprout, simply soak the groats for 30 minutes, rinse thoroughly and then place them in a large mason jar fitted with a sprouting lid (or you can use cheesecloth and a rubber band fitted over the jar opening). Place the jar on an angle upside down in a dish rack so excess water can drain from the jar. Allow to sprout for 24 to 36 hours, rinsing twice a day, or until the sprouting tail is as long as the seed.

Once sprouted, buckwheat becomes packed with live enzymes and vital nutrients.

My last two batches of buckwheat sprouts were made into these quick and easy treats. Don’t be intimidated by their miniature size because they pack a substantial punch of deliciousness. The fresh vanilla powder is the star of this flavour show, perfectly balanced by the sweet dried fruit and crunchy buckwheat and hemp seeds.

With these mini bites of energy on hand, you’ll have no problem keeping up with family and friends during summer weekends full of activites like cycling, running and gardening.

A quick reminder: If you haven’t yet signed up for the Treat of the Month Club for the month of May and beyond, you still have time! We’re taking sign-ups until the end of April.

Blog updates: Please note that I’ve added a new category under my recipes menu to include “vegan + gluten-free” and “vegan + raw” for those who are looking specifically for raw and/or gluten-free recipes. I’ve also updated my FAQs section.

First, I should apologize because it doesn’t involve chocolate. I know the Easter holiday is upon us and food blogs are buzzing with chocolate-covered treats in the shape of eggs and bunnies, but if you prefer to err on the side of healthy during the holiday, I came up with these delightful cinnamon pecan truffles that can be made in less than 20 minutes.

First, let me confess that this recipe was not created out of a desire for speed. It happened on a very lazy Saturday not long ago; the kind of day where you sleep for the better half of the morning, and then transfer yourself to the couch for another nap, and the major event of the day is boiling the kettle to make tea. You catch up on a few emails and perhaps watch the beginning of a movie before passing out again. You consider going for a short run but opt for another nap instead.

Luckily for you, lazy days sometimes lead to impromptu kitchen creations using what I have available in my kitchen. I get bored, so I play.

The result is a batch of delicious, almost effortless truffles that remind me of cinnamon pecan buns, albeit a much healthier version. I’m pretty sure that’s what I was craving on that fateful day but I had no desire to roll out dough or turn on the oven.

Since we are all busy planning for the big Easter dinner or brunch this weekend—hopefully involving loads of fresh, spring vegetables and cruelty-free options—keeping the after-dinner work to a minimum is always welcomed. These truffles are no exception. Other options include my raw brownies, cookie dough bites, sunbutter bites, or for a more traditional treat, try my raw Easter cream eggs or homemade chocolates.

Package them up in a cute box with ribbon and you’ve got yourself a perfect gift for the host of your holiday party. Enjoy!

I’m sorry to the rest of my favourite recipes, whom I loved so dearly before Caramel came along: cookie dough bites, raw brownies, raw ice cream sandwich cookies and sweet potato date muffins.

This recipe was actually created last summer, when I was working on my entry for Yum Universe‘s birthday-themed contest. The caramel was one small part of a raw and very decadent six-layer brownie blizzard ice cream cake and, although she was an integral part of the flavours, she was not the shining star—she was hidden among thick layers of brownie bites, chocolate ganache and cashew ice cream.

I promised her that one day I would write a post highlighting her natural goodness.

That day has finally come.

You see, it all began with an idea to make my own caramel for the above-mentioned cake. I really love it when I can figure out how to make things the homemade way. Unfortunately, my enthusiasm quickly dwindled after perusing recipes online. I was not into the idea of boiling sugar and butter together in a pot and burning my finger if I accidentally touched it. So I improvised with a few of my favourite ingredients, and that’s when Caramel was born.

Not sure what to do with Caramel? How about drizzling her over a raw brownie, a slice of chocolate cake or even making a banana soft serve parfait, like I did? The options are endless.

Keep in mind that she can disappear from your spoon as quickly and easily as she blends together. If you have more willpower than I do, you can store her in a mason jar in the fridge and just warm in a dehydrator before serving.

On another note, I recently did an interview with my lovely friend Sarah over at lamb411.com all about my love for baking and blogging. Check it out here and be sure to browse her blog for beautiful inspiration on food, design, travel and lifestyle.

Let me explain.

A few days earlier, I was browsing through some of my favourite food blogs and came across an absolutely stunning post on Golubka. (If you haven’t visited that blog yet, you must go there. Now.) You see, I wasn’t necessarily looking for recipes to try out because, at that time, I felt like I really needed a break from the kitchen. I was essentially living vicariously through other people’s creations and bookmarking intriguing ideas to try after the holidays.

Have you ever come across a recipe that just screams “Make me!” That’s what this recipe did to me.

I started with the basic bread recipe and got to work soaking, sprouting and dehydrating. Rather than sticking to a basic savoury flavour, I decided to make a new version of my beloved banana bread by adding bananas, walnuts, cinnamon and a touch of agave nectar. And boy, was I happy with the outcome. It results in a crispy outer crust and a nice, moist banana bread-like centre. The sprinkle of seeds on top is also a must.

The best part about this bread recipe is that there’s no need for flour, yeast or sugar. I experimented with two versions, one baked and one dehydrated, and I must admit that I liked the texure and taste of the baked version much better. Dehydrating does work, but I could detect a subtle fishy flavour from the Irish moss, so you might want to add more spices or other flavours if you prefer to use that method. Or, make sure to thoroughly rinse your Irish moss several times before making it into a paste! Lesson learned.

Also, feel free to use whatever seeds you have on hand for this recipe. It seems quite versatile. I made two mini loafs, but you can easily make one large loaf or several small buns (or even bagels!) if you prefer. Keep in mind that you may need to adjust the baking time though. Enjoy!