Peanut Butter Protein Cheesecake with Peanut Butter Carmel Sauce

So here it is. My first raw vegan treat recipe for the year, its been too long between sweet posts! Ive had a couple of people ask my for this recipe so its time I delivered. I agree with you all that raw treats that are based on peanut butter and chocolate are delicious, it definitely has a place in many peoples hearts!

Peanut butter not only tastes amazing in raw vegan sweets, it actually has many health benefits for us, yay!! However (I know there is always a but!) peanut butter is quite high on calories and fat which is why it is good enjoyed in moderation. Though is saying this favourite spread for many of us contains phosphorus which is great in assisting the body to grow healthy cells and bones, while helping cells produce energy. It has shown that peanut butter can help in improving ones blood sugar levels. Another great benefit is that peanuts include nutrients like magnesium, niacin, Vitamin E and polyunsaturated fats which contribute to boosting a healthy heart. It is however important to buy a good brand peanut butter with out the add sugars and preservatives.

Ingredients

  • 500g dates
  • 1/3 cup walnuts
  • 400g soaked cashews in coconut milk, preferably overnight.
  • 1/2 cup coconut cream (just use the cream off the top)
  • 1/4 cup rice malt syrup
  • 1 cup coconut oil melted
  • 1 teaspoon vanilla bean
  • 1/2 cup peanut butter
  • 2 tablespoon of an organic vegan Vanilla Protein Powder

Method

  • Line a rectangular baking tray with grease proof paper or lightly grease your individual mounds with coconut spray or oil.
  • Blend together the dates and walnuts in a food processor for a few minutes until combined well together. Press down the date mixture into pan.
  • Clean out the food processor
  • Blend together on a high speed the soaked cashews, coconut milk, rice malt syrup and coconut oil until well combined and looks creamy, I use a thermomix and can take around 5 minutes, you will have to scrap down the sides a couple of times.
  • Add in the peanut butter, vanilla bean and protein powder mix for a minute until combine.
  • Pour mixture over the date base and place in the fridge until set. This can take around 6-8 hours. Or you can place it in the freezer for a few hours.

For the caramel peanut butter sauce to place on top of your cheesecake I blended together

  • 1/4 cup coconut oil
  • 1/2 cup plus 2 tablespoon peanut butter
  • 3 tablespoon maple syrup
  • 1/2 teaspoon vanilla essence

Then on top of your peanut butter sauce drizzle some vegan raw chocolate and crushed peanuts. The raw chocolate recipe can be found on one of my earlier blogs. I hope you enjoy these with your loved ones. They are also suitable to freeze if they last that long!! Don’t forget to tag me in your beautiful creations.

Enjoy your day x


Smashed Veggie Patties

How great are Veggie Patties, I usually cook a batch up and use them in different meals throughout the week. I love how you can have them simply with a salad in a burger or a wrap. I even just enjoy them by themselves with a little relish as snack. You can pack so many nutritious veggies in them, which makes them great for the kids too. Getting your variety of veggies each day can sometimes be difficult, so these are ideal in helping our bodies get those important nutrients and vitamins. They are such a convenient quick meal, which is perfect after a hectic day.

In this recipe I used the herb oregano, however you can substitute it with any type of herb or seasoning. I also like making them some cumin and sweet praprika (a little chilli is nice to for the adults). Add a tin of black beans too, you then can serve them with your favourite vegan cheese, salsa and avocado. Another delicious version is adding a tin of lentils with turmeric and ginger, then serving it with some wilted baby spinach fresh tomato and hummus. Please tag me in your posts if you make your own amazing vegan patty.

Ingredients

  • 1/4 large pumpkin (around 340g)
  • 3 large potatoes
  • 2 sweet potato (around 750g
  • small head of broccoli
  • 2 cups grated zucchini
  • 2 cups grated carrot
  • 1 small capsicum
  • 1 small eggplant
  • 2 cups chickpea flour
  • 3 tablespoon flaxseed meal
  • 8 drops doTERRA Oregano Oil
  • salt and pepper to taste

Method

  • Chop pumpkin into large pieces place on a baking tray into the oven until cooked
  • Peel potatoes and place in a saucepan of boiling water and cook until soft
  • Place sweet potatoes on a baking tray sprinkle with some salt and cook them in the oven until soft. Once cooked and cooled down peel off the skin
  • Place zucchini in a bowl with a little salt mix through with clean hands, let it sit there for at least 30 minutes. Then place the zucchini in a clean light clothe like a chux and squeeze out all the water.
  • Cut up broccoli into small pieces and boil in a saucepan with some water until just soft
  • Slice up capsicum amd eggplant, place into a frypan with some oil and a tablespoon of crushed garlic
  • Place all cooked ingredients in a large bowl and roughly smash up all the veggies well. Add in the chickpea flour, flaxseed meal, oregano oil, salt and pepper. Mix well then place into the fridge for a couple of hours. It is much easier to roll the patties when the mixture is cold.
  • Place the oven on a moderate heat. Line a couple baking tray’s with baking paper. Roll and shape the patties to what ever you like. Then place into the oven.
  • Bake until the sides start to get crispy. Depending on what size you do they will take around 20 – 40 minutes, These ones in the picture which are a heaped wooden spoonful where in the oven for 30 minutes.
  • After taking them out let them cool for a little bit before moving them.

These will keep for 5-7 days in the refrigerator.

Have an amazing day x

Sweet Golden Turmeric Noodles

What was your favourite dish growing up? I was and still am definitely a lover for noodle/pasta dishes. It has always been a favorite of mine since I was a little girl. I remember my mothers spaghetti bolognese and pasta bakes as being some of my favourite dinner time meals. In the past 3 years I have exploring many varieties of pasta and noodles in my dishes. There are so many different types now to choose from, we are blessed with so much variety. Lately I have using bean pasta’s like chick pea, mungbean, black bean and the list goes on. These bean pasta’s are so high in nutritional vitamins and are also high in protein and fibre, it is a fantastic alternative to wheat pasta.  For this dish I used a brown rice vermicelli, which I found in the Asian sections at my local grocery store.

Recipe and Method

  • 200g brown rice vermicelli noodles cooked as directed on packet.

Place into a frypan and cook off

  • 1 sliced onion with a couple of tablespoons of coconut sugar.

Then add in

  • 3 tablespoon sesame oil
  • 6 sliced mushrooms
  • 1/2 sliced capsicum
  • 12 snow peas sliced in half
  • 1 bunch broccolini chopped
  • 1 tablespoon minced garlic
  • 1/2 to 1 tablespoon of Golden Turmeric Blend (depending on how strong your turmeric is)
  • 3 tablespoon rice malt syrup
  • 3 tablespoon coconut amino sauce or tamari would be fine too
  • Season with salt

Cook until veggies are just soft, if desired add a little salt and a squeeze of lemon or lime. Sprinkle with sesame seeds and Enjoy!!

Raw Vegan Carrot Cake

  • Who doesn’t like a good slice of carrot cake? This version is a twist on your favorite traditional baked cake which is usually topped with cream cheese icing. Instead this recipe uses a creamy cashew icing which is deliciously good for you too. Made with a date carrot and walnut base this recipe with definitely hit the spot for all you carrot cake lovers out there!

Ingredients and Method

Base

  • 3 cups of shredded carrot
  • 1 1/2 cup pitted dates
  • 1 cup walnuts
  • 1 1/2 cup shredded coconut
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup coconut flour
  • 1/3 cup sunflower seeds
  • 3/4 cup sultanas or cranberries
  • 1/3 cup + 1 tablespoonmelted coconut oil
  • 2 tablespoon rice malt syrup

Place all ingredients in a food processor and blend together until well combined. You may have to scrap down the sides a few times so all ingredients are well mixed.Then add in the coconut oil and rice malt syrup and blend together. Place into a lined baking tray ( your standarded slice pan 17cm by 27cm) or into individual moulds. Place into fridge while you make your icing.

Cashew Icing

  •  2 cups soaked cashews in coconut milk overnight
  • 1/2 cup coconut cream
  • 3/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • teaspoon vanilla bean

Blend all these ingredients together until nice and creamy- it can take around 5minutes. Spread along the top of your slice and refrigerate for over 4 hours before cutting. If you’re putting your icing on individual moulds you will have to refrigerate your icing in a bowl for around 4 hours until it is set ready to scoop on top of your carrot cakes. Then decorate with some pumpkin seeds cranberries and coconut. Enjoy these delicious treats xx

 

 

Creamy Tomato Eggplant & Mushroom Pasta

A few years ago I went on my first detox which was advise by a naturopath. It was a vegan detox which lasted 6 weeks. I found myself with more energy and found it had positive benefits to my health – mentally and physically. The one thing I did miss was my creamy pasta dishes which I would crave sometimes. However after using cashew butter in my sweets I thought this would be a great in pasta blended down with coconut milk. My family and I were surprised how yummy this pasta dish was, it is definitely one of our favorites.

The chick pea fettuccine I used is good for you – especially in a vegan diet. It contains per serving 42g protein and 18g of fiber. It think is so important to look for alternatives in some foods like pasta which contain higher and better dietary minerals and vitamins. Bean pasta are an amazing source compared to regular wheat pasta. You can either make your own cashew butter by placing 250g of cashews in a thermomix and blending them for around 20 minutes, just keep scraping down the sides so everything gets blended properly. Or you can pick some up at your local health food shop. So the recipe and method is below enjoy this delicious pasta and please tag me in your creations 💜

Ingredients

  • 250g of bean pasta
  • 1/2 cup cashew butter
  • 1 cup coconut milk
  • 4 tablespoons tomato paste
  • 3 Lebanese eggplants
  • 6 mushrooms
  • 1 bunch asparagus
  • 2 cups baby spinach
  • 1/2 cup sun dried tomatoes
  • salt & pepper to taste
  • 4 drops of doTERRA cilantro oil or your favourite herb
  • 1/2 cup slivered almonds or sunflower seeds

Method

  • Cook of your pasta in boiling water per instructions on the packet
  • Chop Eggplants into cubes and place into over drizzled with olive oil and salt.Place into oven on moderate temperature and cook for around 15 – 20 minutes until soft and tender.
  • Slice mushrooms and chop asparagus into thirds along the stalk and fry off them off in a fry pan with a little oil and salt. Place them into a bowl and set aside.
  • In the frypan on a medium to low heat mix together the cashew butter, coconut milk and tomato paste until nice and smooth. The sauce will start to thicken turn the heat down to low and add in the eggplant mushrooms asparagus and the rest of the ingredients stir through the pasta.     Enjoy! xo

Avocado Hemp And Pea Pesto Pasta Salad

So it’s been a while since posting on my website. Life has been busy with 3 children a full time wholesale business and my partner is at University full time. However I have had so many great comments about the savoury meals I have been posting on Facebook and Instagram. So I’m going to make an effort to get them up on the website too.

This salad is delicious either warm or cold and is so good to prep ahead for the busy week. At the moment I’m loving bean pasta it contains no gluten and is high in protein and fibre. The avocado brings a lovely creamy taste to the dish with benefits of essential fats. I love the hemp seeds too as they add a nutty flavour. Hemp seeds have such a high nutritional profile, they contain high levels of antioxidants fatty acids, minerals and vitamins. Great for a vegan diet.

Here are the ingredients and method listed below.

  • -250g cooked pasta
  • Place in a blender
  • 2 cups cooked peas
  • 1 avocado
  • 1/3 cup almonds / cashews
  • 6 drops of your favorite doTERRA essential oil – rosemary dill basil just to name a few
  • handful of baby spinach
  • 2 teaspoons crushed garlic
  • 1 tablespoon lemon juice
  • 2 tablespoon sunflower oil
  • pinch of sea salt                                                                                                                                             Blend together until nice and smooth. Stir through your cooked pasta. Add some fresh sliced cherry tomatoes hemp seeds baby spinach and sliced cooked mushrooms if desired. ( I love mushrooms) I’ve also added sun dried tomatoes and olives too which is really nice. Experiment with your favorites toppings and enjoy this delicious pasta. Enjoy your day xx

Lime and Passionfruit Vegan Raw Slice

So a friend of mine had a heap of Passionfruits from her vine and asked me to make a slice to use a few of them up. After reading up on this fruit it was amazing to see how many health benefits this beautiful sweet fruit contains. Passionfruit are a great source of vitamin C which aids in the body delevoping resistance against flu-like infections. Also eating the whole passionfruit including the seeds are also a great way of getting your fibre intake and aids in digestion. Research has also shown that it is high in antioxidants which is great in elimating free radicals which are known for mutating the DNA of healthy cells into cancerous ones. I love how plant food benefit our bodies so much!

Ingredients & Method                                                                                                                  Base

  •  1 1/2 cup almond meal.
  • 1 cup coconut.
  • 1/3 cup cashew butter.
  • 3 tablespoon rice malt syrup
  • Blend all these ingredients together and press into a lined slice pan

Centre

  • 3 cups of soaked cashews in coconut milk (450g)
  • 3/4 cup coconut cream
  • 3 tablespoon maple syrup
  • 3/4 cup coconut oil
  • Rind of one lime or lemon
  • 2 teaspoon of psyllium husk
  • Blend all these ingredients together for around 4-5 minutes until smooth. Pour over the base then scoop out 3-4 passionfruit and spread over the top. With a skewer or the end of a spoon gentle mix the passionfruit then sprinkle coconut over the top. Place in the refrigerator for at least 4 hours or until set. Cut the slice and enjoy! This slice can also be frozen.

Crunching Quiona Granola

Making Granola is so simple and so delicious. You can add it to your breakfast bowl sprinkle it on top of smoothies or use it on top of fresh fruit with yoghurt this one will add a great crunchy texture too. This Granola will not only add a great crunchy layer to your food it is fantastic in adding protein into your diet and is gluten free. Quinoa is usually known for making great salads or a replacement for rice however I love using it in sweets too. With quiona having so many health benefits like containing small amounts of omega-3 fatty acids, being naturally high in dietary fibre and a slow digested carbohydrate it is a great low GI option and a great choice for vegans as it also contains all nine essential amino acids. Make sure you tag socialsweetseeds for your favourite way to eat this yummy granola.

 

Ingredients

  • 1 1/2 cups washed quiona
  • 1 cup chopped mixed nuts
  • 1/4 cup sunflower seeds / pumpkin seeds
  • 1/4 cup buckwheat
  • 1/2 cup shredded coconut
  • 6 chopped apricots / dates
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil
  • 1/3 cup tahini
  • 1/3 cup rice malt syrup

Mix all these ingredients together in a bowl then spread along a grease proof lined baking pan. Place into the oven at 140 degree for 20 minutes, mixing it around a couple of times. Then turn the oven down to a low temperature around 80 degree and bake for another 30 minutes or until the granola is crunchy and crumbly.

This will keep in an air tight container for a couple of months in the fridge or in a cold area in your pantry out of the sun – if it lasts that long!  Enjoy….

Vegan Chocolate Brownie

Happy weekend to you all! What a better time to make some chocolate brownies. Brownies have traditionally been a favourite sweet for many and are usually based on butter eggs and sugar. So for vegans who want to indulge in a rich chocolate treat this recipe is for you. This recipe contains no artificial sugar either and I use it sometimes as a base on my raw cheesecakes. It obviously doesn’t make the whole cake raw anymore but it is a lovely difference to the usual date base and complements the raw topping really nicely. You can make this in your usual slice pan (10cm x 25cm ) or make cupcakes as shown in the picture up top.

Ingredients

  • 1 cup almond meal
  • 1/2 cup raw cacao powder
  • 1 coconut sugar
  • 3/4 cup spelt four or gluten free flour. ( I find the spelt flour makes it more cake like compared to the gluten free flour which has more of a denser consistency like brownies)
  • 1/4 teaspoon baking soda
  • pinch sea salt

Mix all these ingredients together in a large mixing bowl.

  • whisk together 1 1/2 tablespoons of flaxseed meal with 4 tablespoons of water and let it stand for 5 minutes
  • 1/4 cup coconut sugar
  • 1/2 cup vegan chocolate melted
  • 1/3 cup & 1/2 tablespoon vegan butter melted
  • 1/3 cup & 1/2 tablespoon coconut milk or plant based milk
  • 1 teaspoon vanilla

Mix all these wet ingredients together until they are well combined and pour into the dry ingredients. Slowly beat together for a minute until combined, be careful not to over beat the mixture. Then mix through 1/3 cup chopped up vegan chocolate and if you like a 1/3 cup of mixed nuts/ seeds.

Pour batter into cupcake moulds and bake at 175 degree for around 18-20 minutes or until the skewer comes out clean. If you are baking it in a tin it will need an extra 10 minutes. Also half way through the baking time I place alfoil over the top, but is not necessary just keep an eye on them that they aren’t getting too crispy on top, but if you enjoy a crispy topped brownie you can just reduce the temperature a little half way and leave them uncovered, they may just need an extra 5 minutes in the oven. Allow the brownies to cool down then enjoy, they will keep in an air tight container for 4-5 days if they last that long!!

Raw Vegan Beetroot Tart

This vegan raw tart not only looks beautiful but tastes great too. The colour from the beetroot is a stand out and is complemented with the figs and cacao in the base. I used organic beetroot which has a natural sweet clean texture and can really be tasted when eating this Tart. I have had some lovely complements from those who have brought a slice at the organic markets, which is why it is becoming a regular feature. It is quite easy to make and contains necessary vitamins, fibre and superfoods to keep replenishing us in our busy daily lifestyle. It is also great because it can be portioned up and frozen and is then available when those cravings for something sweet hits you. This treat is also quite light to eat and only contains natural sweetness.

Ingredients

  • 1 cup dates
  • 1/2 cup dried apples
  • 1/2 cup figs
  • 1/2 cup coconut
  • 1/4 cup buckwheat
  • 1/4 cup cacao
  • 1 tablespoon agave/maple

Blend the first 6 ingredients together when combined add the syrup. Then press into a 22cm springform tin.

  • 2 medium beetroot grated (400g)
  • 1 1/2 cups soaked cashews (soak them in a plant based milk for at least 3 hours)
  • 3/4  cup coconut cream
  • 1/2 cup coconut oil
  • 1 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 2 teaspoon psyllium husk

Blend all these ingredients together until smooth, will take around 5 minutes. Pour on top of the base and refrigerate for a couple of hours. Alternatively you can put into the freezer for an hour. Cut when set and drizzle with raw chocolate and beetroot powder.

Raw Chocolate

  • 40g cacao powder
  • 50g coconut oil
  • 1 tablespoon maple syrup/ agave

 

 

Berry Love Mud Brownie – Raw Vegan

This slice is like a raw nutty mud cake and is perfect for people with a sweet tooth, without all the artificial sugars. The rich density of the cacao is nicely balanced with the berries.  This slice is great to freeze into bite sizes and grab out for a treat or when you have friends over.

Ingredients:

This makes a slice pan 10cm x 25cm or you can alternatively use individual moulds.  You also can substitute the variety of nuts with your favourite or you can use all the same kind I also like cashews and pecans.

  • 850g dates
  • 60g dried cranberries
  • 100g almonds
  • 130g walnuts
  • 50g crushed peanuts
  • 20g sunflower seeds
  • 40g cacao powder
  • 60g shredded coconut

Method:

Blend all these ingredients really well together. If you need to you can do it in two batches. Then place into a bowl and mix through the following ingredients with clean hands (if your hands are a little wet it wont stick to you!)

  • 1/2 cup frozen or fresh berries
  • 1 1/2 tablespoon rice malt syrup/ coconut oil
  • 1 1/2 tablespoon berry syrup –

You can alternatively warm 1/4 cup of water at 40 degree then soak a berry tea bag for a couple of hours.

Push into slice pan/moulds and let it set in fridge for a few hours.

                                                                                                                               Topping:

  • 80g cacao powder
  • 100g coconut oil
  • 2 tablespoon organic pure maple syrup.

Blend all together spread over slice then top with crushed freeze dried strawberries and desiccated coconut. Place is fridge for an hour before cutting.

Enjoy!!

Raw Peppermint Bites

For lovers of peppermint these bites are an amazing little snack.

Base:

  • 300g Dates
  • 130g Almonds
  • 60g Shredded Coconut
  • 20g Cacao Powder
  • 1 Tbsp Syrup (Maple, Rice, Honey)

Bind all the ingredients together in a food processor and press into your tins

Filling:

  • 600g Soaked Cashews in Coconut Milk
  • 280g Coconut Flesh (or add more cashews with coconut cream/butter or avocado)
  • 3 Tbsp Liquid Chlorophyll Concentrate
  • 1/2 Avocado
  • 1-2 Tsp Peppermint Essence
  • 3/4 Cup Coconut Oil
  • 2 Tbp Rice Malt Syrup or Agave

Blend in thermo mix until smooth- can put it on 50 degree bottom if get stuck
Freeze until center is set.

Chocolate Top:

  • 100g Coconut Oil
  • 80g Raw Cacao Powder
  • 2 Tbsp Maple

Blend together the cacao and coconut oil first. Once combined slowly start to add the syrup. The more syrup you add and longer you continue mixing the thicker and sweeter chocolate will get. Top the filling with the raw chocolate