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Desserts

Strawberry Cheesecake 

 

You’ll love this dessert, and your friends and family will give you hugs for making it! The cashews and lime juice give it an authentic cheesecake taste. Makes 10 to 12 servings.

 

For the crust:

1 cup walnut halves

1 cup raw macadamia nuts

½ cup pitted medjool dates (7~8 dates)

1~2 tablespoons dried, unsweetened coconut flakes

 

For the filling:

3 cups chopped cashews, soaked in water for 1 hour and drained

½ cup coconut water or plain water

¾ cup extra virgin coconut oil

Fresh juice of 6~7 limes (¾ cup)

¾ cup raw agave nectar

1 teaspoon vanilla extract

 

For the topping:

1 quart of fresh strawberries, frozen, or 1 10-ounce package frozen strawberries

¼ cup pitted medjool dates (3~4 dates)

 

To make the crust, place the nuts and dates in a food processor fitted with the S blade and process until a well-mixed dough is formed. Press the dough into the bottom of a 9-inch springform pie pan. Sprinkle the coconut flakes on top of the dough. There will be enough extra dough and filling to make about 6 mini tartlets (which make a nice little surprise gift) or you can just use it all to make a really thick cheesecake.

 

To make the filling, place the cashews, water, oil, lime juice, agave nectar, and vanilla in a blender and blend until smooth and creamy, with no cashew fragments visible. Pour this mixture into the crust. Place the pie in the freezer and freeze until firm, about 2<HOW LONG?> hours.

 

To make the topping, place the strawberries and dates in a food processor using the S blade and process until smooth. Spread this mixture over the frozen pie filling. Put the pie back in the freezer and freeze until firm, about 20 minutes.

 

To serve, let the pie thaw slightly on a kitchen counter for 10 to 15 minutes, until a knife can slice through it easily.

 

 

 

Chocolate Mousse Tart

 

So divine! This takes me back to my chocolate pudding feasts in junior high school. Makes 4 to 6 servings.

 

For the crust:

1 cup pecans

1 cup raw macadamia nuts

½ cup pitted medjool dates (7~8 dates)

1-2 tablespoons unsweetened shredded coconut

 

For the filling:

½ cup unsweetened cocoa powder

2 ripe avocados, peeled and seeded

½ cup raw agave nectar, or to taste

½ teaspoon vanilla extract

½ cup coconut water or plain water (use more or less water for desired thickness)

 

To make the crust, place the nuts and dates in a food processor using the S blade and process until a well-mixed dough is created. Press the dough into the bottoms of 4 to 6 4-inch tartlet pans. Sprinkle the coconut on top of the dough.

For the filling, place all ingredients in a blender and mix well. Scoop the filling into the pans, cover with plastic wrap, and refrigerate until cool, about 30 minutes.

 

 

 

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