I’ve recently been really interested in the raw vegan diet, not because i’m thinking of becoming one but because of the amount of amazing food and dessert recipes there are that look super delicious and are fully raw and vegan. Sometimes its hard to believe that the raw vegan chocolate ‘cheese’ cakes or tacos I’m looking at are actually meals that are not cooked or baked! Ive also been obsessed with a series called ‘Raw.Vegan.Not Gross‘ on YouTube where the host Laura makes amazing looking meals. I’ve been inspired a great amount ever since and have been wanting to try my own raw vegan dessert by combining different recipes I have been seeing around. So I came up with my raw vegan peach and strawberry tart. Now I know it doesn’t taste exactly like a normal strawberry tart with a creamy white filling, but as far as healthiness and tastiness goes, I think its pretty darn delicious! Perhaps it is probably the healthiest a dessert can get and the bonus? you don’t feel an ounce of guilty for satisfying your sweet tooth.
So what is raw vegan you may ask? its foods that are all in their natural state eaten the way it has naturally grown and does not come in contact with high heat that may denature the enzymes in the food. These include things like fruits, vegetables, nuts, spices and natural oils. Since its vegan it also excludes all animal derived products. So this tart is free of any refined sugars, gluten and dairy but its still super delicious!
1 cup walnuts
1 cup almond meal
1 teaspoon coconut oil (melted)
Pinch of salt
2 tablespoons chia seeds previously soaked in water
½ cup shredded coconut
1 cup raw cashews
½ cup walnuts
3-4 tablespoons pure maple syrup
1 tablespoon coconut oil (melted)
4-5 tablespoons water
Pinch of salt
Few drops of lemon juice
3-4 ripe peaches
Add the walnuts, almond meal and shredded coconut to a food processor and blitz it a few times until the walnuts are crushed and mixed with the other ingredients.
Add the dates, salt, coconut oil and chia seeds and process until it becomes a uniform mixture like dough.
Place a round piece of baking paper at the base of a 8 inch springform pan press the mixture as a base bringing it up to the sides making sure it is even then place in the fridge.
For the filling soak the walnuts and cashews in water for at least two hours or over night so they soften.
Drain the water from the nuts then add it into the food processor along with the water, lemon, salt, coconut oil and maple syrup.
Process this for around 3-4 minutes or until the mixture is smooth and creamy. If you need more water to liquify the mixture you can add more at this stage. A stronger food processor will make a smoother texture so don’t worry if your mixture isn’t completely smooth.
Pour the filling into the base ensuring it is even
Half the peaches and thinly slice them then place them around the tart as shown in the pictures leaving the middle section empty
Cut off the tops of the strawberries and place them in the middle facing them upwards.
Refrigerate for at least 2-3 hours or overnight before serving.
Around a year ago I was introduced to the delicious world of no-bake cheesecakes when a friend of mine had made a no-bake raspberry coulis cheesecake. I’ve always loved cheesecake and probably been the only one in the family who did (until now), but I had only made cheesecake once when I was younger where I had to eat most of it simply because the rest of the family wasn’t a huge fan. After tasting this no-bake cheesecake I decided it was time to give cheesecake baking (in this case not-baking) another chance. The cheesecake was light, creamy and super delicious and on top of all, that very simple to make! Since then I have made the raspberry version many times, and even though that version also tastes delicious, today I want to share my version of the cheesecake: The chocolate swirl version!
Chocolate Molten Lava cake, one of the most chocolatey, decadent, and delicious chocolate desserts out there! I am an absolute lover of warm desserts and hot chocolate cakes, so whenever my dessert loving brother and I feel like indulging on something that gives an intense chocolate rush, I’m always excited to make these little cakes!
I guess I could say my obsession with macarons started about 2 years ago when I had my first macaron at Lindt Cafe on Collins street in Melbourne City. They looked cute, colourful andtasted super delicious. Ofcourse at the time I wasnt sure what to expect from a macaron but these ones seemed to do the trick. Ever since then I have been on my own macaron journey where I have tasted really good macaronsand others which were pretty horrible and stale. In the meantime I had decided to start trying out my own macarons from various recipes, so I mostly knew what to look for in a good macaron. With my many failed attempts at different recipes, I have finally found one that always works everytime. The recipe I use is an adaptation of the BraveTart recipe with the chocolate flavour variation. Before these chocolate macarons, I did my fair share of experimenting with coloured macarons as well as naturally flavoured pistachio and lemon, however their textures have not turned out as good as the chocolate ones. Chocolate macarons in my opinion are also the best ones! So here is my long awaited chocolate macaron with chocolate ganache filling recipe requested by many friends!
For some reason, I have always had a secret obsession with trifles. The gorgeous set of colours peaking through the glass, layered over each other looking like a work of art, and not one but multiple layers of sugary goodness! what’s not to love?
When I think about my earliest memory of baking, there is that one certain cake that always pops into my mind. The one which I had seen my mother bake so many times that it was always intriguing to try. It always amazed me as to how she got it so moist, chocolatelyand superdelicious! Once I got my hands onto the not so secret recipe, it was my number one cake (and only cake I knew how to make) that I used for anything. I would layer it with whipped cream or cover it with chocolate pudding and serve it to the family on any special occasion. Of course this was before I had any knowledge about the endless possibilities of other rich chocolate cakes which used lots of butter and other delicious things. Needless to say, I didn’t even know that most cakes were made with a butter base because mum had always chosen to go the some what ‘healthier’ and ‘lighter’ versions of cakes.
Even though my knowledge of cakes and various recipes has expanded considerably, I still sometimes find my self enjoying this simple yet delicious cake from time to time. It reminds me of my childhood and my mums baking. It is still a staple cake that mum occasionally makes for guests and it is the perfect cake to accompany a Turkish family’s nightly çay vakti(tea time).