Tuesday, March 24, 2015

Yummy Recipe from Uncooking101...

{raw vegan recipe} Triple Chocolate Mint Cheesecake
CRUST INGREDIENTS
2 cups walnuts
10 medjool dates, or a generous 1/2 cup
1/3 cup cacao powder
2 Tablespoons cacao nibs
Pinch salt
Drizzle maple syrup or coconut nectar, if needed to bind the crust
2 cups cashews, soaked 2-6 hours in water to soften
1 cup young coconut meat
1 cup water
1 cup maple syrup or coconut nectar
1/2 teaspoon mint extract
Small handful mint leaves (or spinach or 1/4 teaspoon green powder) for color
2/3 cup melted cacao butter
1/2 cup cacao powder
1/2 cup maple syrup or coconut nectar
1/4 cup melted cacao butter
1/ Line a 9-inch spring-form pan with parchment paper.

This LOVELY lovely triple chocolate mint cheesecake would be fabulous for St. Patrick’s Day. Or today. Or any day. Or breakfast. I mean, whatever! Ha! But the green does make it all festive!
Chocolate_Mint_Cheesecake
FILLING INGREDIENTS
TOP CHOCOLATE LAYER INGREDIENTS
INSTRUCTIONS
2/ In a food processor, blend the crust ingredients until finely ground and starting to stick together. Do not over process. Spread the mixture in the pan, and press down firmly. Set aside.
3/ In a high speed blender, blend all the ingredients except the cacao butter. When fully blended, add the cacao butter. Blend for another minute. Pour on top of the crust.
4/ Place in the freezer for a couple of hours, or until mostly firm.
5/ Mix the chocolate layer ingredients. Pour on top of the frozen cheesecake, and place back in the freezer overnight (or for another 4 hours at least).
6/ The next morning, pop the cheesecake out of the pan, and set it in the fridge to thaw. Cut just before serving. Running very hot water on your knife will help cut through the top chocolate layer. Enjoy!
Note: This cheesecake will keep in the fridge for 3 days.
Joanna Steven is a fearless, bliss-seeking mom, and the creator of The Nourished Village. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly shares her delicious, wholesome recipes and lifestyle tips onher blog and on her active Facebook page. You can sign up for her newsletterhere.

Yummy Recipe from Uncooking101...

{raw vegan recipe} Triple Chocolate Mint Cheesecake
CRUST INGREDIENTS
2 cups walnuts
10 medjool dates, or a generous 1/2 cup
1/3 cup cacao powder
2 Tablespoons cacao nibs
Pinch salt
Drizzle maple syrup or coconut nectar, if needed to bind the crust
2 cups cashews, soaked 2-6 hours in water to soften
1 cup young coconut meat
1 cup water
1 cup maple syrup or coconut nectar
1/2 teaspoon mint extract
Small handful mint leaves (or spinach or 1/4 teaspoon green powder) for color
2/3 cup melted cacao butter
1/2 cup cacao powder
1/2 cup maple syrup or coconut nectar
1/4 cup melted cacao butter
1/ Line a 9-inch spring-form pan with parchment paper.

This LOVELY lovely triple chocolate mint cheesecake would be fabulous for St. Patrick’s Day. Or today. Or any day. Or breakfast. I mean, whatever! Ha! But the green does make it all festive!
Chocolate_Mint_Cheesecake
FILLING INGREDIENTS
TOP CHOCOLATE LAYER INGREDIENTS
INSTRUCTIONS
2/ In a food processor, blend the crust ingredients until finely ground and starting to stick together. Do not over process. Spread the mixture in the pan, and press down firmly. Set aside.
3/ In a high speed blender, blend all the ingredients except the cacao butter. When fully blended, add the cacao butter. Blend for another minute. Pour on top of the crust.
4/ Place in the freezer for a couple of hours, or until mostly firm.
5/ Mix the chocolate layer ingredients. Pour on top of the frozen cheesecake, and place back in the freezer overnight (or for another 4 hours at least).
6/ The next morning, pop the cheesecake out of the pan, and set it in the fridge to thaw. Cut just before serving. Running very hot water on your knife will help cut through the top chocolate layer. Enjoy!
Note: This cheesecake will keep in the fridge for 3 days.
Joanna Steven is a fearless, bliss-seeking mom, and the creator of The Nourished Village. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly shares her delicious, wholesome recipes and lifestyle tips onher blog and on her active Facebook page. You can sign up for her newsletterhere.

Sunday, March 22, 2015

Sunday

It has been sometime since I posted - between school and work, I have not had the opportunity to do so.  Later today I will list cosmetics companies that provide Vegan Cosmetics and Cruelty Free.
See everyone later....

Sunday

It has been sometime since I posted - between school and work, I have not had the opportunity to do so.  Later today I will list cosmetics companies that provide Vegan Cosmetics and Cruelty Free.
See everyone later....

Thursday, March 12, 2015