There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice!

I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s house to cook and serve us a three-course vegan meal, which I had won as a raffle prize at the Niagara Veg Fest back in June. With busy schedules and newborn babies, we weren’t able to schedule a dinner until earlier this month but the wait was absolutely worth it.

Jess and her warming personality and incredible cooking talents made this night extra special. It was so nice to sit back, sip a glass of wine and watch her whip up our meal. Jess is a certified natural chef who studied at the Natural Kitchen Cooking School, and before moving to the Niagara region she lived and worked as a private chef in New York City. She had many interesting stories to tell about her work there and her aspirations for creating a similar base of clients in Canada.

A few weeks before, Jess and I discussed ideas for a menu and, based on my preferences and the availability of local, seasonal ingredients, and taking into account my husband’s cashew allergy, Jess came up with an incredible array of options for our evening.

As a starter, we were served a creamy butternut squash soup with apple barley salad. I absolutely loved the presentation of this dish—the barley salad in the middle of the soup gave each spoonful a little texture and a refreshing and tangy twist from the apples.

The main consisted of stuffed tempeh with yams, asparagus, mushroom ragout and kale chips. This dish incorporated some of my all-time favourite fall flavours, including mashed yams that were creamy and sweet, lightly sauteed and crispy kale, and the deep flavour notes and meaty texture of the mushroom ragout.

And finally, the “I can’t believe it’s not pumpkin” pie topped off this full meal. It consisted of a pecan crust and a creamy filling made of macadamia nuts, carrot juice and pumpkin pie spices. The texture of the filling is like a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. I loved this pie so much I asked for the recipe so I could make it again, and of course share the recipe with you!

After dessert, Jess cleaned the kitchen and dishes entirely and left any leftovers neatly in the fridge. For the entire evening, I truly felt like a queen.

For more information on Jess and her personal chef and catering services, check out her website.

"I can't believe it's not pumpkin" pie

Yield: 1 pie

Ingredients:

For the crust:

• 2 1/4 cups raw pecans
• 4 dates
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• pinch of sea salt

For the filling:

• 1/2 cup raw cashews or macadamia nuts
• 1/2 cup maple syrup
• 2 tbsp agave nectar
• 1/2 cup coconut oil
• 1/2 cup + 2 tbsp carrot juice
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/2 tbsp chopped thyme [I used 1/4 tsp dried thyme]

Directions:

For the crust:

1. In a food processor, pulse pecans and dates to small crumbs then mix the other ingredients in by hand. Press into a 9" tart pan or pie dish. Chill the crust in the freezer for about an hour before filling.

For the filling:

1. Blend all the ingredients in a high speed blender. Fill chilled pie shell. Chill in the freezer overnight for best results. Remove to set for 15 minutes before serving.

Recipe from Natural Chef Niagara.

Peach season is in full bloom here in Ontario and what better way to celebrate this delicious stone fruit than as the centrepiece of a summerlicious bruschetta recipe. This fancy appetizer consists of crusty baguette slices, spread with a creamy, buttery basil macadamia nut cheese, and topped with a sweet peach salsa. It’s seriously heaven on a plate and perfect to whip up for your next backyard BBQ party. It got rave reviews when I recently served it to a group of omnivore friends—in fact, most of them asked for seconds!

I’ve made a similar recipe many times before, using this delicious macadamia cheese and a standard tomato-based bruschetta topping. This version, however, lends that sweet summertime twist to a familiar dinner party staple.

If you have gluten allergies and don’t want to use bread, I’d suggest using the toppings in corn tortilla cups (broil very briefly to soften the cheese) or to stuff in mushrooms (bake until soft). Enjoy!

Summertime bruschetta

Yield: about 20 pieces

Ingredients:

For the peach salsa:

• 4 small peaches, peeled and pitted
• 2 cups grape tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 cup fresh Italian parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, peeled and minced
• 1 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper

For the macadamia nut cheese:

• 1 cup raw macadamia nuts
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh lemon juice
• 1 garlic clove, peeled
• 1/2 tsp sea salt
• 1 large or 2 small baguettes

Directions:

1. To make the peach salsa, add the peaches, grape tomatoes, onion, parsley and basil to a food processor and pulse to break up the large pieces. Add the remaining salsa ingredients and pulse until desired consistency is achieved.
2. Strain the mixture in a colander to remove excess liquid. Allow the mixture to sit in the colander while you make the macadamia nut cheese.
3. Rinse and dry your food processor. To make the nut cheese, process the macadamia nuts, nutritional yeast, basil, lemon juice, garlic and salt until combined.
4. To make the bruschetta, slice the baguette into 1-inch slices. Spread on the nut cheese and then top with salsa. Broil at 500F for about 5 minutes, or until the edges of the bread is crusty and browned. Serve immediately. Any remaining nut cheese and salsa can be stored in the fridge for up to 5 days.

Macadamia cheese adapted from Angela's recipe.

Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!

Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.

Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!

Caramel Brulée frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the caramel sauce:

• 1/2 cup raw macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• pinch of sea salt
• 1/2 tsp cocoa powder (optional, for colour)

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup almond milk
• 3 tbsp caramel sauce
• 2 Medjool dates
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the caramel sauce, blend all ingredients in a high-speed blender until smooth.
4. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a drizzle of remaining caramel sauce.

‘Tis the season to turn off the oven and enjoy more raw treats, so a couple of weeks ago I pulled out the Tiny Treats collection—you know, for old times’ sake. I wanted to make something for a friend’s birthday party that weekend and I knew these hazelnut brownies would be a hit (and they were).

After all, who doesn’t love chocolate? And especially when it involves other delicious, whole ingredients like nuts and dates and maple syrup. The chocolate frosting on top of these squares of heaven has become one of my favourites, not only because it’s so easy to pull together but because it’s incredibly rich and creamy. See?

In case you’ve forgotten about our beloved ebook, this is the perfect time to flip through it once again like I did (or consider buying a copy for a friend). I own a nice collection of ebooks from other talented bloggers and chefs but I often forget about them because they’re not staring at me from the bookshelf in my kitchen but instead are hidden within a secluded folder on my desktop. I think I need to do something about that.

In the meantime, I thought it would be fun to share this amazing recipe from page 27 of the ebook. Just because I love you so. And because chocolate never goes out of style.

Enjoy!

Hazelnut brownies with maple chocolate ganache

Yield: 20 to 24 tiny brownies

Ingredients:

For the date paste:

• 11/2 cups (300g) Medjool dates, pitted and soaked in water until soft (about 30 minutes)
• 1/2 cup (120mL) water, or as needed

For the brownies:

• 2 cups (280g) raw hazelnuts
• 1 cup (130g) raw macadamia nuts
• 1/2 cup (40g) natural cacao powder
• 1/4 tsp (1.25mL) sea salt
• 1/2 tsp (2.5mL) pure vanilla extract
• 1/2 tsp (2.5mL) pure hazelnut extract
• 1/2 cup (160g) date paste

For the ganache:

• 2/3 cup (60g) natural cacao powder
• 1/2 cup (120mL) pure maple syrup, at room temperature
• 1/4 cup (60mL) melted coconut oil
• 1/4 cup (30g) chopped raw hazelnuts (for topping)

Directions:

1. To make the date paste, drain the soaked dates. Using a blender, blend the dates and as much water as is needed to achieve a smooth, thick paste. You may need to stop and scrap down the sides of the blender container a few times along the way. Set aside to use in the brownies.
2. To make the brownies, use a food processor to process the hazelnuts and macadamia nuts to a coarse meal. Take care not to over process or the nuts
   will start to form a paste.
3. Add the cacao powder and salt and pulse to combine. Finally, add the date paste, vanilla extract and hazelnut extract and process until it forms a thick dough.
4. Line an 8x8-inch square pan with parchment paper and press the dough evenly into the bottom of the pan.
5. To make the frosting, use a clean food processor to blend the cacao powder and maple syrup until smooth. With the motor running, pour in the coconut oil and blend until emulsified.
6. Spread the frosting evenly over top of the brownie base, using an offset spatula to smooth out the top. Sprinkle with chopped hazelnuts.
7. Chill the brownies in the freezer until set, about 2 hours. Cut into small squares. Store in the fridge or freezer.

Exclusive recipe from Tiny Treats.

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!

Raw raspberry lemon dreamcake

Yield: one 8-inch cake

Ingredients:

For the crust:

• 2 cups raw almonds
• 2 tbsp unsweetened coconut flakes
• 1/4 cup date paste
• 1/4 tsp pure vanilla extract
• 1/4 tsp sea salt

For the lemon filling:

• 3 cups raw macadamia nuts
• 1 cup homemade almond milk
• 1 cup fresh lemon juice
• 3/4 cup raw agave nectar
• 1 tsp vanilla powder (or vanilla extract)
• 3/4 cup coconut oil, melted

For the raspberry swirl:

• 1 cup raspberries
• 2 tbsp fresh lemon juice

Directions:

For the crust:

1. Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined.
2. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside.

For the filling:

1. Using a high-speed blender, blend the macadamia nuts, almond milk, lemon juice, agave nectar and vanilla powder until smooth and creamy, about 3 to 5 minutes. Add the coconut oil and blend to combine.
2. Reserve 3/4 cup of the filling and pour the rest into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles.

For the swirl:

1. Using a blender, briefly blend 1/2 cup of the reserved filling with the raspberries and lemon juice until smooth. (The remaining 1/4 cup of lemon filling can be used for touchups after swirling. You should also reserve a small portion of the raspberry mixture for touchups, too.)
2. Starting in the middle of the cheesecake, pour the raspberry mixture in circles, moving outwards to evenly distribute around the top of the cheesecake.
3. Now you are ready to swirl. A chopstick (or something similar) is the best tool for this purpose. Insert the chopstick just below the surface of the raspberry colour near the outer portion of the cake, and begin moving it around, swirling the fillings into each other. I usually make a figure eight motion to integrate the colours. It's important to know when to stop, as too much swirling will blend everything together and you will lose the contrast of colours. Use the reserved filling and raspberry mixture to touch up areas that have too much of one colour. Just pour a small drop of the mixture in that area and swirl lightly.
4. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with fresh raspberries before serving, if desired.

Recipe inspired by Sweet Gratitude.

Okay, so maybe the weather gods have some winter leftovers to get out of their systems before the sun starts shining again. Either way, I’m already starting to crave lighter, brighter, no-bake desserts that go along with the warmer months. One of my favourite summertime recipes involves a bright yellow lemon filling reminiscent of lemon meringue pie and made from a few simple ingredients that are lightly simmered on the stovetop and then chilled in the fridge until set.

The combination of fresh apple juice, lemons, maple syrup and almond milk never tasted so good.

After making my lemon filling recipe in tart form for a few years now (I recall teasing you with photos last year), I decided it was time to create something just a little different. Enter my “sunshine in a jar,” a wholesome treat that layers an oat-nut crust, a fresh take on my lemon filling using meyer lemons, and a coconut whipped cream topping in individual mason jars (I used the 250ml size).

This is a great dessert for picnics or travel because you can snap on the jar lids to keep them safe from harm’s way. You could even take it a step further and decorate the jar lids with pretty fabric and ribbon for special occasions if you wanted to!

I loved this creation so much that it may become my go-to recipe for the summer. The meyer lemons used here give the filling a sweeter taste and light, herbal fragrance, but if you can’t find them, feel free to substitute regular lemons. Enjoy!

Sunshine in a jar

Yield: 4 (250ml) mason jar servings

Ingredients:

For the crust:

• 1 cup rolled oats (use certified gluten-free, if necessary)
• 1/2 cup raw macadamia nuts
• 1/4 cup unsweetened coconut flakes
• 1/2 cup chopped dates
• 1/4 tsp sea salt
• 1/2 tbsp water, or as needed

For the filling:

• 1 1/3 cup pure unsweetened apple juice
• 3 tbsp agar flakes
• 1/2 cup pure maple syrup
• 1/2 cup + 2 tbsp nondairy milk
• pinch of salt and tumeric
• 4 tsp arrowroot
• 1/4 cup fresh meyer lemon juice
• 1/4 cup fresh lemon juice
• 1 tsp meyer lemon zest

For the coconut whipped cream:

• See recipe here

Directions:

For the crust:

1. Using a food processor, process the oats, nuts and coconut flakes to a coarse meal.
2. Add the dates and salt and process until well combined. Add water as needed to form a mixture that sticks together when pressed between two fingers.
3. Press the mixture evenly into the bottom of four 250ml mason jars.

For the lemon filling:

1. Pour the apple juice into a saucepan and sprinkle the agar flakes on top. Swirl the pan lightly to wet all the flakes and then set aside for about 20 minutes to allow the agar to soften.
2. In the meantime, measure out the maple syrup, 1/2 cup nondairy milk, salt and tumeric in a small bowl. In a separate bowl, whisk together the 2 tbsp nondairy milk and arrowroot. Finally, in another bowl or cup, measure out the meyer and regular lemon juices and zest.
3. Heat the apple juice and agar mixture over medium heat and cover the saucepan until it comes to a boil. Uncover, reduce the heat to low, and lightly stir the mixture to release the agar flakes from the bottom of the pan. Cover and simmer for about 10 minutes, or until the agar has completely dissolved.
4. Add the maple syrup mixture to the saucepan and lightly stir for about a minute. Next, add the arrowroot mixture and whisk to combine. Increase the temperature to medium and cook only until the mixture comes to a boil. Remove from heat and stir in the lemon juice mixture.
5. Pour the mixture into a bowl and allow to cool before pouring evenly over top of the crust in the mason jars. Place the jars in the fridge to set, about one hour. Top with coconut whipped cream.

Lemon filling recipe adapted from Fran Costigan's More Great Good Dairy Free Desserts Naturally. After a few trials, I've learned that the coconut whipped cream thickens the longer it sits in the fridge, so it's best to make this ahead.

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.

Easy macadamia caramel

Yield: about 1/2 cup

Ingredients:

• 1/2 cup raw macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• pinch of sea salt
• 1/2 tsp raw cacao powder (optional, for colour)

Directions:

Blend all ingredients in a high-speed blender until smooth. Use immediately or store in a mason jar in the refrigerator. Warm in a dehydrator prior to serving.

I was first inspired to create such a decadent cake after seeing the gorgeous photos of the raw peanut butter cup ice cream cake on Sweetly Raw. However, since I don’t currently own an ice cream maker or Heathy’s ice cream cake e-book, I knew I’d have to rely on my own knowledge and experience to get the job done.

I know the recipe instructions below look like they could fill a 100-page handbook, but trust me when I tell you it’s not that bad…and it’s totally worth it. Just think about how proud you’ll be when you can pull off a healthy, whole-foods-based ice cream cake that looks like it came from Dairy Queen. Those dairy- and sugar-loaded DQ cakes were once a childhood favourite of mine, but the thought of eating one now just turns my stomach. Lucky for us, this cake is made with natural, raw and vegan ingredients, like cashews, cacao and coconut, which is much more appealing.

Are you ready for the ride? Here we go…
Layer 1—dense, chocolatey, brownie cake base
Layer 2—smooth, light vanilla soft serve
Layer 3—creamy macadamia nut caramel
Layer 4—almond and chocolate cookie crumbs
Layer 5—more vanilla soft serve, but with thick brownie chunks
Layer 6—topped with a smooth chocolate ganache and more brownie chunks

Brownie blizzard ice cream cake

Yield: one layered 6-inch cake

Ingredients:

For the base and brownies:

• 1 cup almonds
• 1 cup walnuts
• 1 1/2 cups chopped dates (approx. 5 oz)
• 1/2 cup cacao powder
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

For the brownie frosting:

• 1/4 cup coconut butter, softened
• 2 tbsp agave nectar
• 1 tbsp cacao powder
• pinch of sea salt

For the vanilla soft serve:

• 2 cups cashews, soaked at least 2 hours or overnight
• 1 cup almond milk
• 6 tbsp agave nectar
• 2 tbsp pure vanilla extract
• 1/2 cup coconut oil, melted

For the cookie crumbs:

• 1/2 cup almonds, ground
• 1/4 cup cacao powder
• 2 tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• pinch of sea salt

For the caramel:

• 1/2 cup macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• 1/2 tsp pure vanilla extract
• 1/8 tsp sea salt

For the chococlate ganache:

• 1/4 cup coconut oil, melted
• 1/4 cup agave nectar or maple syrup
• 2 tbsp cacao powder, sifted

Directions:

For the base and brownies:

1. In a food processor, process the almonds and walnuts to a coarse meal.
2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.
3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.

For the brownie frosting:

1. In a small bowl, whisk together all ingredients until smooth.
2. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.

For the vanilla soft serve:

1. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.
2. Add the coconut oil and blend until well combined and smooth.
3. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

For the cookie crumbs:

1. In a small bowl, mix together all ingredients until small crumbs are formed.
2. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.

For the caramel:

1. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.

To assemble:

1. So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).

For the chocolate ganache:

1. In a small bowl, whisk together all ingredients until smooth.
2. Remove the cake from the freezer and let sit for about 10 minutes (if you don't, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile and dig in!

I recently had a reader ask if it’s possible to make a raw cheesecake like my raw chocolate chili cheesecake that is free of coconut and cashews. Although both cashews and coconut oil are main ingredients in most recipes, I was determined to create an alternative.

Here’s the deal: a raw cheesecake means that all the vitamins, minerals and enzymes present in the whole foods you use to make the cake remain intact. Instead of a plateful of empty calories, you actually have a handful of fruit and nuts that are doing your body some good. Coconut oil is important in helping raw cheesecakes firm up because it solidifies at temperatures below 25 C. Cashews are also a staple because of their bland flavour. Soaking them is a pretty common practice: it neutralizes their enzyme inhibitors, makes them easier to digest and also softens them for easier blending. In this case, macadamia nuts came to the rescue and proper proportions made it so that the cake could sit at room temperature sans coconut oil without melting into a nutty mess.

For those who are sensitive to cashews or coconut, this is a dreamcake come true. I chose to make a vanilla and strawberry combo, but please don’t let that stop you from experimenting. If you like blueberries, use ’em. If you’re a chocolate lover, throw in a tablespoon of raw cacao. The sky is the limit. I made this recipe for two mini cheesecakes, but you can always double the ingredients for a larger cake. Enjoy!

Raw strawberry dreamcake

Yield: two mini cheesecakes

Ingredients:

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans or walnuts
• 2/3 cup chopped dates
• 1/4 tsp sea salt

Filling:

• 1 1/2 cups raw macadamia nuts, soaked overnight
• 1/3 cup raw agave nectar
• 1/4 cup fresh lemon juice
• seeds of 1 vanilla bean
• 1 cup chopped strawberries

Directions:

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.

Filling:

1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.

And then I met my husband. I’m not saying our relationship is always full of rainbows and butterflies, but having him in my life makes me pretty darn happy—the kind of happiness that often puts me on cloud nine and gives me hiccups from giggling too much. After being together for four years now, I’ve learned that this kind of love deserves to be celebrated.

On special occasions like Valentine’s Day, nothing says “I love you” like cheesecake. Of course, I’m not talking about one of those heavy dairy-loaded versions made with cream cheese and loads of sugar. Let’s be honest: raw is what’s sexy these days! With this Valentine’s Day version, I wanted to heat things up a little. So out came the cayenne pepper, ancho chili powder and chipotle powder, and some cinnamon to balance out the heat. The end result was to die for: a raw chocolate chili cheesecake that combines a chocolate nut crust, a decadent layer of smooth chocolate fudge, a spicy nut layer (the flavour of red cinnamon candy hearts was my inspiration), and a chocolate crumble topping. I’m particularly pleased with the heart-shaped decorations I made for the cake topper, which involved a last-minute decision to dehydrate a thin layer of the spicy nut filling. They came out like sweet and spicy heart-shaped chips! I absolutely love them.

I’d like to thank Lindsay of Cook.Vegan.Lover. for giving me the inspiration for this recipe. While I always enjoy creating new recipes for special holidays, she first got my engine running when she announced a Fiery Vegan Valentine Contest not too long ago. [Update: I ended up winning Best Dessert and Recipe That Most Embraced the Theme! Thank you to all who voted.] I hope this cake helps to heat things up a little for you and your beau this Valentine’s Day. Enjoy!

Raw chocolate chili cheesecake

Yield: one 6-inch layered cheesecake

Ingredients:

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans
• 1/2 cup chopped dates, soaked for 10 minutes
• 3 tbsp raw cacao powder
• 1/2 tsp sea salt

Chocolate fudge filling:

• 3/4 cup raw cacao powder
• 1/2 cup raw agave nectar
• 1/2 tsp ground cinnamon
• 2 tbsp coconut oil, melted

Spicy nut filling:

• 2 cups raw macadamia nuts or cashews, soaked overnight
• 1/2 cup raw agave nectar
• 1 tbsp ground cinnamon
• 1 tsp ancho chili powder
• 1/4 tsp chipotle powder
• 1/4 tsp cayenne pepper
• 1/2 cup coconut butter, softened
• 1/4 cup water

Directions:

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cacao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and pulse just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut feeling:

1. In a food processor, process the nuts and agave nectar. Add the remaining ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See notes below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

To make the spicy heart-shaped garnish, take a few spoonfuls of this mixture and spread a thin layer onto a dehydrator teflex sheet. Dehydrate at 110 degrees for about 12 hours. Use a heart-shaped cookie cutter to make imprints in the mixture and continue to dehydrate for another 24 hours, or until dry and slightly crisp.