I originally posted this raw vegan carrot cake recipe in January of 2015. Since then, it’s become one of my most popular recipes. I hated the original photos, so I made the cake again and took new photos. You can view the original photos at the end of the post. This post includes some affiliate links. I love carrot cake but I would be mad at you if you served it to me on my birthday. It’s perfectly fine for an afternoon tea, but on my birthday I want chocolate. Don’t even get me started on ice cream cakes. I have opinions.
You see that kitty cat in the photo above? It’s actually a pencil sharpener. Can you guess where the pencil goes? I’ll give you a hint, it’s tail is raised for a reason. It meows as you sharpen your pencil. What does that have to do with Raw Vegan Raspberry Cheesecake? Absolutely nothing! I just thought I’d share. Now, on to the recipe…
Owning a Vitamix means you waste less food. I’m always finding odds and ends of fruits and veggies in the fridge to toss in to a drink or soup. It’s a great way to use less-than-perfect product. Take this Whole-Fruit Limeade as an example. I used some ugly cherries and some leftover pineapple to add character to a basic summer drink.
If you want to put cherries in your smoothie, you are going to need to remove the pits. That can be a huge pain in the butt. Luckily, there is an easy-ish way. I’m not sure where I picked up this tip (pun intended). Check this video from my instagram, make sure you follow me there for more tips like this. How to pit cherries…
I spent a ton of time in the kitchen last week, but very little of that time was spent cooking for the blog. I have been finishing up my practical assignments for my chocolate making course, so I’ve been knee deep in caramel, truffles and gianduja. If you are curious about my chocolate making exploits and other random adventures, I highly recommend you subscribe to my weekly newsletter. You can find the opt-in form at the bottom of this post.
I’ve had a few requests on Instagram lately for more vegan desserts. With summer coming, I thought I’d create a new, no-bake recipe. Really, this is borderline raw-vegan. It could be made raw-vegan if you used raw-vegan chocolate.
If you are not Canadian, the name of this recipe might leave you scratching your head. What the heck is a “Nanaimo”? Nanaimo is a city on Vancouver Island. My mom was born there. One of Nanaimo’s greatest claims to fame is the Nanaimo Bar. A traditional Nanaimo Bar is an intensely sweet treat, commonly sold in bakeries and coffee shops. My Nanaimo Bar Pie is an homage, but not a replica of the original recipe. My version has been adapted to be a healthier alternative; it is gluten-free, dairy-free, egg-free and primarily raw.
I’ve been experimenting with raw desserts lately. I’m neither a vegan or a raw-foodist, but my oven is broken. Dessert waits for no repairman. Luckily, you can make a lot of great desserts using a Vitamix, Blendtec or even a food processor if that is what you have. I wasn’t planning to make a vegan cheesecake, I was originally aiming for something closer to a lemon tart. We will call this a happy accident. The end result was so rich and creamy, it deserves the illustrious title of “cheesecake”. Although, my omnivorous friends out there are probably crying “blasphemy” as there is not a drop of dairy anywhere in this recipe.
As much as I love smoothies, sometimes you want a breakfast you can chew. That is why I was so happy to discover the versatile dish that is the Smoothie Bowl. I am not sure who is responsible for the Smoothie Bowl trend, but they seem to be popping up all over instagram these days. It’s not surprising they are so popular. They are easy, tasty and adaptable…sounds like a perfect breakfast to me. As with most smoothie concoctions, it’s easy to adjust the ingredients to suit what you have on hand. I happened to have a mango, some frozen berries, tumeric root, hemp seeds and a heap of nuts.