Vegan No Bake Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! ūüėČ I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later.¬†

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! ūüėȬ†

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree)¬†
  • 2 cups of raw cashews¬†
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!)¬†
  • 2 tablespoons of organic coconut oil¬†
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together)¬†
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice  - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut¬†
  • 1 teaspoon of pumpkin pie spice¬†
  • pinch of Himalayan sea salt¬†

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400¬†until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well.¬†
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness!¬†

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! ūüėȬ†

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu РHolistic Healthy Living 

Raw Vegan Gluten-Free Lemon Truffles

Raw Vegan Gluten Free Lemon Truffles

I don’t know about you but I love the combination of sweet and sour together. It makes the perfect balance for desserts so that it’s not overpoweringly sweet! Lemon is also such a great detox and internal cleanser for you. First thing in the morning, I always wake up to a glass of warm lemon water to clear out my system get me ready to start the day. The almonds in this recipe (being a good source of healthy fats) will fill you up with just 2-3 as a great in between meal snack. Let’s get started!

TOTAL FUN TIME:      20 minutes

Makes 20

RECIPE

  • 2 cups organic unsweetened¬†desiccated¬†coconut +¬†1/2 cup for coating
  • 4 tablespoon of extra virgin coconut oil
  • 1 cup ground almonds
  • 1/4 cup¬†raw honey (if not vegan), pure¬†maple syrup or rice malt syrup
  • zest and¬†juice of one lemon
  • 1 teaspoon of organic pure vanilla extract
  • a pinch of Himalayan (pink) salt

 

METHOD

  1. Combine all the ingredients in a food processor or high powered blender like Vitamix or Froothie until a thick doughy consistency is reached.
  2. Roll into palm size balls and cover with the extra desiccated coconut.
  3. Place in fridge for about 30 minutes and your lemon truffles are ready! (Or if you can’t wait, eat them straight away!)

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu РHolistic Healthy Living 

Sweet Potato Brownies

Sweet potato brownies

Who would have thought that brownies could be healthy?! ¬†This amazing recipe using sweet potatoes tastes just like the real deal! Make this recipe today and bring along to your next social gathering and your friends won’t even be able to tell the difference!

Pleasure on the lips doesn’t always go straight to the hips when it comes to clean eating! ūüėČ

TOTAL FUN TIME:      40 minutes

Serves 12

RECIPE

  • 1 large sweet potato, peeled and grated (or 1 large sweet potato baked and peeled)
  • 2 large eggs or equivalent (if vegan)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup¬†rice malt or pure maple syrup
  • 1/2 cup melted coconut oil
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 cup cacao powder
  • 2 tablespoons coconut flour

Icing

  • 1/2 cup of cacao powder
  • 1/2 cup of rice malt or pure maple syrup
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla extract

METHOD

  1. Pre-heat oven to 185 degrees celsius.
  2. Combine the sweet potato, eggs, vanilla, rice malt / maple syrup, and oil in a large bowl.
  3. In another bowl, combine the baking powder, baking soda, cacao powder, coconut flour and stir.
  4. Pour both dry and wet mixtures together until well combined.
  5. Line a cake pan with baking paper.
  6. Spread the batter in the pan, and bake for 25-30 minutes.
  7. Brownies are done when a toothpick inserted in the centre comes out clean.
  8. Allow the brownies to cool before removing from the pan.
  9. To make the icing, combine all icing ingredients together and stir until well-mixed.
  10. Spread over cooled brownies before slicing and serve with coconut yoghurt!

Sweet potato brownies

Happy Clean Eating!

Spreading love & happiness, Soph xox

Gluten-Free Apple Muffins

Apple Muffin

During the winter months, a warm apple pie satisfies our cravings for something warm, sweet and hearty. For something lighter, try making some apple muffins! This recipe is a gluten-free version  without sacrificing taste!

TOTAL FUN TIME:      45 Minutes

Serves 9

RECIPE

Apple Muffins

 

 

 

 

 

METHOD

  1. Pre-heat oven¬†to 190¬įC/170¬įC fan-forced and grease 9 muffin pan holes or prepare 9 muffin liners.
  2. Combine the flour and cinnamon in a bowl.
  3. Make a well in the centre and add the syrup, milk, oil and egg.
  4. Stir until just combined using a wooden spoon.
  5. Peel and grate 1 apple.
  6. Fold grated apple into muffin mixture and spoon mixture into holes of prepared pan or liners.
  7. Core and quarter remaining apple and slice thinly.
  8. Arrange 2 to 3 apple slices on top of each muffin.
  9. Bake for 20 to 25 minutes or until browned and cooked through.
  10. Serve drizzled with pure maple syrup (optional).

Apple muffin

Happy Clean Eating!

Spreading love & happiness, Soph xox

Peanut Butter Protein Cacao Balls


photo 3

When you were young, were you one of those that ate peanut butter out of its jar? Don’t worry, we won’t tell anyone, even if it was just last week! Did you enjoy it so much that it was almost like a chocolate substitute and it tasted just as good? Well this clean eating version of a chocolate/peanut butter ball has made it’s mark! With added protein (should you prefer) it is perfect as a snack pre or post work out, giving you enough energy to sustain you throughout your work out whilst feeding those muscles with some protein goodness to help you build those bad boys!

Cacao Balls

This recipe is really versatile as you can see in our picture above, the more peanut butter you choose to add the lighter in colour, and the thicker the consistency! With the addition of the organic coconut on the outer surface, if you close your eyes, and imagine a hazelnut in the centre, it can very much come close to a Ferrero Rocher! Give it a go with the added nut if you dare and let us know how it turns out.

 

TOTAL FUN TIME: 15 Minutes

Serves  8

RECIPE

METHOD

  1. Mix all the ingredients together in a large bowl.
  2. Add a splash of the non-diary milk should it become too dry.
  3. Roll a small golf ball size mixture into a ball.
  4. Roll the ball into a bowl of the desiccated coconut and enjoy!

Cacao Protein BALLS

These are literally amaze-balls!!! If you don’t try any other recipe on our blog, be sure to give this one a go! You can’t go wrong ūüôā

Happy Clean Eating!

Spreading love & happiness, Soph xox

Carrot and Zucchini Cake with Coconut Frosting

When I¬†first¬†tried a slice of carrot and zucchini cake at work, made by a wonderful colleague of mine, my tastebuds landed instantly in heaven! Having tried just a plain carrot cake before and thinking that it must be semi-healthy as it has carrots in it right? Now trying the same just with more vegetables in it couldn’t make it any better! After finding a simple recipe for this devine carrot and zucchini cake I decided to embark on this wonderful baking experience.

Carrot and Zucchini Cake with Coconut Frosting

Due to my now health obsession, I have tweaked the ingredients to include all clean eating and nutritious ingredients. Even the icing/frosting is healthy, and mind you, mind-blowingly (if that’s a word) amazing! Let’s begin this wonderful baking journey!

TOTAL FUN TIME: 30 mins not including refrigeration time

Serves 10

RECIPE

Cake:

Frosting:

METHOD

Cake

  1. Pre-heat oven at 350 degrees.
  2. Combine all the dry ingredients then mix in the oil, eggs and vanilla until well blended.
  3. Mix in the zucchini and carrots.
  4. Pour into greased pan (15″ x 10″ is preferable).
  5. Place in the over for 35-40 minutes.
  6. Cool, then top with coconut frosting!

Carrot and Zucchini Cake with Coconut Frosting

Frosting

  1. Mix and stir all the ingredients in a consistent texture.
  2. Refrigerate for about 45 minutes then pour over the cake.
  3. Slice into preferred squares or rectangles and let your taste buds indulge!

Carrot and Zucchini Cake with Coconut FrostingDo you love everything coconut just as much as we do? Let us know what your favourite coconut product is, so we can experiment some more!

Happy Clean Eating!

Spreading love & happiness, Soph xox

Frozen Berry Yoghurt

Frozen Berry Yoghurt

Everyone is into the new craze of frozen yoghurts! Why? Well, the way that it has been marketed is that it is ‘healthy’ or at least ‘healthier’ than normal ice-creams and cold desserts. But have you ever wondered just how much sugars are actually in the highly processed frozen yoghurts? Not to mention the additional toppings you can add? You might as well consume a low-fat ice-cream dessert instead!

This frozen berry yoghurt not only has minimal amounts of sugars, but uses fresh or frozen berries and natural yoghurt. It’s really that simple –¬†you could do it in your sleep!

RECIPE

  • 2 cups of organic natural yoghurt
  • 2 tablespoons of organic coconut sugar
  • 1 cup of your favourite berries (fresh or frozen)

METHOD

  1. In a small bowl combine all ingredients together until there is a smooth consistency.
  2. Place in a funky bowl or container of choice, cover and freeze for 1.5 to 2 hours.
  3. Voila! Frozen berry yoghurt at your finger tips ready to be indulged!  Continue reading

Cacao Nib Oat Cookies

Cacao Nibs & Oat Cookies

 

Oats have been used for consumption purposes since the 1800’s and has numerous health benefits. Why not skip that oatmeal porridge for brekky and turn this lovely grain into a quick ‘go to’ brekky to compliment with your fav milk or tea?¬†No one ever said brekky had to be boring! Oats not only have been known to lower cholesterol but reduce heart disease, so what are you waiting for?!

RECIPE 

Total FUN Time: 30 minutes

METHOD

Pre-heat oven to 180 degrees celsius

  1. Line a large baking tray with baking paper.
  2. Using an electric mixer or handheld mixer, beat the eggs white, butter and vanilla until consistent, then add the honey and continue mixing.
  3. Sift the flour, LSA mix and baking powder over the egg mixture, then add the oats and cacao nibs, salt and combine well.
  4. Roll spoonfuls of the mixture into balls, then place on the baking tray and flatten slightly.
  5. Bake for 12-15 minutes or until golden brown, cool on tray for 5 minutes then dig in!
    Continue reading

Cacao Bliss Balls

Cacao Bliss Balls

Think of rum balls‚Ķ now think of non-alcoholic healthy bliss balls‚Ķ Can you taste the denseness and layers of the chocolate and coconut yet? This is a simple and quick on the go dessert, great to go with your coffee or chai to end the days stresses. Let’s begin!

RECIPE

Serves 6

METHOD

  1. Place all of the ingredients apart from the coconut into a blender or food processor until smooth.
  2. Roll the dough into balls (roughly around 6 balls).
  3. Roll the balls into the coconut ensuring that it is completely covered.
  4. Place the balls into the fridge to set for a minimum of 15 minutes before indulging!  Continue reading