vanilla chocolate chunk cheesecake with peanut butter + coconut

This is my new favourite recipe, and you can probably see why. Chocolate, peanut butter, banana, coconut, vanilla - all in one gooey, decadent cheesecake. Just... YES. I made this for my boyfriend as an apology cake and I'm pretty sure it guarantees I am forgiven. Although I may have just jinxed it... Nawwwww. I'm good. Look at this thing. 

Seriously, make this for people who call you mean names for being vegan or eating healthy. They will never mock your diet choices again. It tastes so deliciously dirty. I crammed a piece into my mouth (sans cutlery) while moaning "OH. MY. GOSH." The boyfriend had two slices before it was even dinner time. 

A couple side notes: I sprinkled some date pieces, coconut flakes and cacao nibs throughout the layers for extra texture - I recommend doing this. The dates are chewy, the cacao nibs are crunchy, the coconut flakes are... coconut-y goodness. Also, I decorated the top with some chocolates I had made the day before. You can use my raw chocolate recipe here. 

vanilla chocolate chunk cheesecake with peanut butter + coconut: 

Crust:

1 cup oats (or buckwheat if you want it GF)

1 cup dates

Cheesecake:

2 or more bananas

1/4 cup melted coconut oil

2 cups cashews

1 1/2 cups dates

1/4 cup liquid sweetener, like maple syrup, if desired

Beans from one vanilla pod (or 1 teaspoon vanilla extract) 

Water, as needed

1/4 cup cacao or carob powder

Topping:

3 tablespoons raw chocolate

3 tablespoons raw peanut butter (or you can use regular - it's up to you)

To make the crust: process the oats (or buckwheat) and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge. 

To make the cheesecake: blend all ingredients - EXCEPT cacao or carob - until very smooth. Add as little water as possible to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now take out half the batter and put in a bowl. Add the cacao or carob in the remaining batter that is still in your blender and blend until it's incorporated. Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy! 

walnut bliss balls with chia, coconut + carob

Wow, I love balls. This recipe has only a few ingredients, all of which are super foods in their whole, raw form. I had trouble restraining myself from eating all the mix before I rolled them out but I can proudly say I only devoured like... 1/4 of it. This is where you say "Good job, Emily." Even my kitty was tempted by the coconut flakes. I quickly googled "cats and coconut" and it turns out coconut oil is excellent for your animal companions! Holla.

I am starting to prefer carob over cacao. I had forgotten how deliciously sweet it is, and in my opinion, more florally (I don't think that's a word...) than cacao. Nutritionally it has less fat, 1/3 of the calories, many of the same nutrients and vitamins, and can be eaten without any processing, while you must process cacao seeds before they're edible. Having said that - I will never give up chocolate so don't worry. But still - carob is pretty legit. 

You know what else is legit? Chia seeds! They are way too awesome for me alone to explain so I will let this professional-sounding person do it for me. Finally we have raw coconut flakes that taste OUT OF THIS WORLD. I have much sympathy for those poor folks who are allergic to coconut. On your behalf, I am so sorry. Now if you excuse me, I am going to go fill my face with coconut... *runs away* 

walnut bliss balls with chia, coconut + carob: 

Balls:

1 cup walnuts

1/2 cup oats

1 1/2 cups dates

2 tablespoons carob powder

Dash of salt and vanilla, if desired 

Coatings:

Coconut flakes

Carob powder

Chia seeds 

To make the balls: process the walnuts, oats and carob in your food processor until they become a rough flour. Add the rest of the ingredients and process until it sticks together. If it is still too crumbly or dry, add 1 tablespoon of liquid coconut oil or a few more dates. Press the mix into balls with your hands. Roll in the coatings. Nom. 

carob caramel tarts with coconut

These are just plain good. They are the perfect recipe for anyone because raw food skeptics will be like: "Oh snap. This is HEALTHY?" and you guys who already know raw vegan food is delish will say: "Mmm, what a wonderful world. I love Emily so much." Yes. You will say it.

Anyway, what I am saying is that this is a great treat to make for people you want to convince veganism is an awesome lifestyle and diet choice. They are straight up chocolate and caramel filled goodness that any mouth can appreciate. If you don't like chocolate, caramel or coconut... I'm worried about you. Seriously.

Now I have been saying "chocolate", but I've been lying. I do that. I actually used carob in this recipe because (a) I ran out of cacao but also (b) because I LOVE carob and felt it should get some recognition. Sometimes I prefer carob to chocolate, to be honest. It is a little sweeter and has a unique deliciousness all to it's own. I think it tastes fruitier.

Just like cacao, carob has a plethora of health benefits. It's got tons of antioxidants, fiber and nutrients. It has less fat than chocolate, and is sweeter. But if you really can't be swayed to try it - or you think it's nasty and gross - go ahead and sub in cacao or cocoa. I won't beat you up or anything. Although... I could. Vegan muscles yo. Thank you, kale and tempeh.

carob caramel tarts with coconut: makes about 7

Crust:

1 cup cashews

1 cup walnuts

1 cup dates

Caramel layer:

1 cup dates

2 tablespoons melted coconut oil 

1 teaspoon vanilla

Pinch of salt (optional) 

Water, as needed (around 1/4 cup) 

Carob layer:

1/4 cup carob 

2 tablespoons melted coconut oil

1/2 cup dates (or maple syrup) 

Water, as needed (around 1/4 cup) 

To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside. 

To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge. 

To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

raw brownies & strawberries

Oh my goodness me. These are so tasty. I ate them with some organic strawberries my mom bought for me. The combo blew my mind and I ate like... at least 3 plus almost the whole container of strawberries. I can't help myself.

Raw brownies have the same ingredients as good quality (and let's face it - expensive) energy bars like Clif Bars or Larabars. Yummy, nutritious stuff like raw dried fruit, coconut, nuts and seeds. MMM! So good for you. They give you long lasting energy and keep you strong and healthy. These are the treats mother nature intended, and they are as processed as your food should get (which is not much at all).

So instead of paying $3.50 for a Clif Bar at trendy coffee shops - make them yourself, and better!

Everybody knows how delicious chocolate and strawberries are together, so brownies and strawberries are unsurprisingly amazing. I definitely recommend eating these with organic strawberries! They are one of the most contaminated plant foods otherwise.

Don't wanna buy expensive organic strawberries? Grow your own! We have seven plants flowering this year =) Last summer we just had one but MY GOD - the few berries that grew from it were the most luscious, flavorful things I've ever put in my mouth.

RAW BROWNIES YO: makes around 16

2 cups walnuts or your fave nut
1/4 cup hemp seeds
2 Tb flax seeds
1/2 cup coconut chunks
1 1/2 cups dates/prunes
1/3 cup cacao/carob powder
1/4 tsp each salt, cinnamon and cayenne
1/4 cup goji berries (optional)
2 Tb melted virgin coconut oil 

I think that's everything I put in these... but it's different every time. Always delicious though. Process all the ingredients in your food processor until it balls together. Press into a lined brownie pan and refrigerate for maybe 20 minutes. Slice 'em and devour with ripe strawberries. Perfection on a summer day.

Oh. Mother Nature - how kind are thee to give us ART in the form of FOOD.