Mini Orange Cheesecakes (vegan)

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Happy Labour day everyone!

To celebrate this bank holiday I decided to prepare some mini cheesecakes for my friends, especially one that I haven’t seen in ages and that absolutely LOVES cakes!

 “Cheesecakes with no cheese… it makes no sense!”  This is what I thought when I saw a few vegan recopies of cheesecakes on the net. I finally tried to make my own vegan cheesecake and I think it tastes really good!

Here are the ingredients (3 mini cheesecakes):

For the base:

  • 8 dates
  • 4 spoons of nuts (I chose walnuts and almonds)
  • 1 spoon of vegetable oil
  • 4 spoonfuls of flakes (I used buckwheat flakes)
  • 2 spoons of agave syrup.
  • 5 drops of orange extract

For the cream:

  • 100g firm tofu
  • 2 spoonfuls cashew spread (or 4 spoons of cashew nuts after you let them soak in water overnight)
  • 1 spoons of vegetable milk
  • 1 spoon of agave syrup
  • Half a lemon juice
  • 5 drops of orange extract

Topping:

  • Orange Jam

Put all the base ingredients in a food processor and mix. Put the paste in the muffin tin and push it against the sides, giving it the shape of a vase.

 11208704_10206708894025010_165440544_n 11212346_10206708894065011_287854710_nThen put in the food processor all the cream ingredients  and mix. Pour the cream in the nuts vases using a spoon, then add a little bit of orange jam on the top.

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Mix it carefully to the cream then put the muffin in in a pre-heated oven at 180° for 30 minutes.

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Let cool in the fridge then serve cold.

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One more suggestion: You can serve it with some warm orange jam couli (1 spoon of orange jam in 1 spoon of water in a saucepan.

Easy right?

Hope you’ll enjoy!

Have a nice week-end!

🙂

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Chocolate dipped Raspberry Shortbread (gluten-free, vegan)

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This week my recipe is
shortbread!

I thought that these pinkish biscuits would be perfect for a snack during spring picnics in the sun!

 Like all my recipes, these shortbread are easy and quick to make!

The most important ingredient here is the cashew nuts spread, that you can easily find in any organic shop. It i a bit expensive but you can use it instead of butter in many savoury and sweet recipes. You can also spread it on the bread instead of Nutella or jam. It’ very yummy!

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So the ingredients for 10 shortbreads are:

  • 7 dates
  • 7 walnuts
  • 7 spoons of buckwheat flakes (or you can use any other cereal flakes)
  • 3 spoons of agave syrup (or honey)
  • 2 spoons of oil (I used one of organic colza oil and one of sunflower oil)
  • 2 spoons of cashew nuts spread
  • 1 lemon zest
  • 10 big raspberries
  • 50 g of dark chocolate (you can use raspberry flavoured chocolate in you want!)

In a food processor put all the ingredients apart from the raspberries and the chocolate. Process until you obtain a sticky granola paste.

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Then add the raspberries and process again. The paste must now be a bit less solid and pink in colour.

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Pre-heat the oven at 180° and prepare your biscuits on a baking sheet. Put one spoon of paste for each biscuits and with wet fingers and a wet spoon shape them and smooth the surface.

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Put in the oven and bake for 20 to 25 minutes until the edges brown.

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While the shortbread cool off melt the chocolate in a sauce pan. Then dip the biscuits (only one side) in it and let them cool off in the fridge for an hour.

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Here is your favourite spring snack!

Hope you enjoy !

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🙂