Tuesday, May 19, 2015

raw. vegan. refined sugar free. blueberry cheesecake

Slightly adapted from RAMY Health

PRE-SOAK the night before in separate bowls:
2-1/3 cups raw cashews 
1 cup dates

2 cups raw slivered almonds
1 cup pre-soaked dates (soaked from the night before)
1/2 cup unsweetened coconut
zest of 1/2 lemon
juice of 1/2 lemon
generous pinch of kosher salt ***Do this to taste. Leaving it out will result in a bland crust***

2-1/3 cups raw cashews (soaked from the night before)
1/4 cup coconut oil
1/4 cup agave/maple syrup/honey 
***I used honey which technically is not vegan. :( ***
1 teaspoon vanilla extract
juice of 1/2 lemon
generous pinch of kosher salt ***Do this to taste. Leaving it out will result in a bland cheesecake filling***

If needed, add 1 - 2 tablespoons of almond milk ***Only add the almond milk if your mixture is not blending in your food processor.***

1/2 cup blueberries - fresh or frozen
1/4 cup agave/maple syrup/honey
1/4 cup coconut oil

1/4 cup blueberries - fresh or frozen for garnish
***I like to cook my blueberries with a little honey in a small saucepan until it's thick and syrup-y.***

Remember to pre-soak the cashew and dates in separate bowls overnight.

Line a 8 x 8 square pan with parchment paper. Set aside.

In a food processor, pulse all CRUST ingredients until dough-like. Press CRUST into prepared pan and flatten with hand/fingers getting into corners and sides evenly.

Carefully wipe out food processor bowl and pulse CHEESECAKE ingredients. Blend until smooth. Add almond milk if needed. Cheesecake mixture should look thick and smooth. ***Depending on your food processor, the cashews will not come out entirely smooth.***
Spread mixture out onto your prepared crust.

Wash out your food processor bowl. In your clean bowl, pulse BLUEBERRY TOPPING ingredients. This mixture will look a chunky from the coconut oil if your coconut oil is in a solid form/cold. Spread topping onto cheesecake. Wrap pan in plastic and freeze for 4 hours or overnight.

Remove from freezer, cut into squares and top with blueberries (fresh or cooked with honey).

Friday, May 15, 2015

a momofuku milk bar-like bday cake

I just LOVE the way Momofuku Milk Bar's cakes look! Super rustic but elegant in my opinion. I was totally inspired by them to make this cake - chocolate cake, peanut butter buttercream, charred marshmallows, & chocolate cookie crumbs!!!

I even went as far as making their chocolate cookie crumbs too.

The charred marshmallows were a little hard to peel away from the parchment paper, but I managed to get most of the gooey-goodness between each layer. 

Lastly, in MMB fashion, a hand-written chocolately birthday greeting…..

Wednesday, May 13, 2015

DOUGH & BATTER is on Instagram!!!

Follow DOUGH & BATTER on Instagram for all the sweet (and savory) stuff!!! Just click onto the link and follow the crumbs……..