I’m dragging my feet. I have no clue why but I’m putting off taking my personal trainer certificate test. The perks of being certified are numerous: be official, make money, help people, do something I love/am good at, but for some reason I was just not doing it. My wonderful, inspiring mentor caught wind of this and gave me a deadline. As soon as he set the bar I got this huge smile on my face. I felt empowered, pressured (in a good way) and motivated to study my ass off. So much time is spent talking about the things that we could do or want to do.
Earlier this year I got inspired to try something new every month– took a motorcycle course, went to a sewing lesson, signed up for kickball, started this blog etc. This week I encourage you to make your spirit and adventurous side a priority. Go do something new and exciting – if you live in LA take me with you!
Another project I’ve been meaning to try is a lavender cheese cake and also a nut free cheesecake…. And this blog just got delicious!
Ok so these were the guidelines for my experiment:
Flavor: chocolate lavender
Free of: soy, dairy, gluten, and nuts
Although I don’t have a nut allergy my roommate’s boyfriend does so he never gets to try my raw cheesecakes which are normally a cashew base and almond crust. I also have a dear friend, Andrew, who is also allergic to nuts and is vegan so this project is dedicated to him! (xoxo)
¾ cup oats (mine were certified gluten free)
¼ cup flax meal
¼ cup shredded coconut
2 tsp vanilla
1/8 tsp salt
3oz date paste
2tbs cocoa nibs
- Combine all ingredients in a food processor (only ½ the date paste) and process. It will start to rise up the sides push it down until everything is well combined.
- Add the 2nd half of the date paste and process.
- It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.
- Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).
- Put a little coconut oil on your clean hands to get the crust in the pan. I found this keeps the crust from sticking to your hands – a very frustrating experience.
5. Refrigerate until filling is ready.
3 cups soaked sunflower seeds
1 cup sunflower milk (or any other dairy, nut, and soy free milk)
¾ cups good quality sweetener (agave if you want it to be truly raw, maple syrup or brown rice syrup work as well)
2 tbsp vanilla
¼ tsp salt
½ cup melted cocoa butter
1-3 teaspoon food grade lavender (depending on how much you like lavender)
¼ cup coconut oil
3 tbsp sunflower lecithin
1 tbps sweetener
1 ounce cocoa powder
1 tbsp vanilla
- Combine all ingredients for filling except for coconut oil and lecithin.
- Blend well until smooth and creamy. 3-5 minutes.
- Stop blending and add the lecithin and melted coconut oil then blend until smooth.
- If you don’t want to swirl add the cocoa powder to this mixture and blend well.
- Add mixture to pan and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
- If you DO want to swirl. Remove 1 ½ cups of the mixture and set aside.
- Put the original mixture in the pan.
- Take 2 cups of reserved filling and add cocoa powder, vanilla, and sweetener.
- From here you can swirl or layer depending on what you want to go for.
- When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
And that’s it people! You have a soy, dairy, gluten, and nut free raw vegan cheesecake. Your friends with allergies will thank you; promise. I must say the consistency was perfect. Plus sunflower seeds are SO much cheaper than cashews. I’m going to stick to this.
Moral of today’s blog: make yourself a priority; try something new in life and in the kitchen.
A few variations
1. Don’t like lavender? Leave it out! With this recipe you will have an amazing vanilla base.
2. Don’t like chocolate? We’ll you’re nuts but leave it out!
3. This crust was really thin. Next time I’m going to double the crust.
4. Don’t like coconut in your crust? Leave it out and swap it for more oats or flax.