Category: Desserts

PB&J Chocolate Cups - Quick & Easy

11/9/2018

When you have an itch for itch for chocolate and something sweet this is a wonderful dessert to turn to. Chocolate, banana, PB&J and optional pecans for crunch and you are there.

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Luscious White Chocolate Cheesecake on a Fudgy Brownie Crust | A Rich and Decadent Vegan Dessert

3/8/2018

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A homemade brownie is topped with a white chocolate cheesecake and adorned with more chocolate and sliced almonds. An easy dessert to assemble with the wow-factor in full-force. It's a very rich dessert yet is somehow laced with good health. From almonds to dates to cacao powder you can find all that and more. This is a #plantbased/#vegan, #glutenfree and #oilfree dessert yet you'd never ever know it. I spent time perfecting the "perfect" cheesecake and this is my take. It is the Luscious Cheesecake from "The Artistic Vegan Cookbook: An Alchemical Transformation" dressed up as I was celebrating my birthday!

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Chocolate Peanut Butter Bars (Raw, Vegan, GF)

12/18/2017

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I've added my vegan touch to a classic dessert my mom would make each year around Christmas. They're sensational. If you love chocolate and PB then this is your dessert!! They come together in one bowl, require no baking and can be eaten the same day, a no-fail holiday treat.

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No Bake Chocolate Chip Cookie Dough Bites

3/9/2017

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Healthy Twix Bars - Raw, Vegan & GF

12/31/2016

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Vanishing Oatmeal Raisin Cookies - Quaker Original made Healthy!

7/23/2016

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A couple weeks ago we wanted a cookie. I ran through a variety of cookie options and my husband said oatmeal raisin!

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White Chocolate Cashew Cream Cake with Chocolate

6/17/2016

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A chocolate crust supports a rich and creamy white chocolate cashew cream with swirls of peanut butter, and fresh chocolate sauce. This gourmet dessert is easy to make, yet you would never know it if you looked at it. Made in a food processor, blender and frozen, it makes the perfect treat to "wow" others with little effort. I think this would be a superb dessert to make for Father's Day coming up!

Makes 8 Large Squares or 16 Triangles

Chocolate Crust
1 Cup Walnuts
1/2 Cup Packed Soft Medjool Dates
1/2 tsp Course Sea Salt
2 Tbsp Raw Cacao Powder

White Chocolate Cashew Cream
1 1/2 Cup Cashews - Soaked Overnight, Drained
1 Lemon - Squeezed
3/4 Cup Coconut Milk
1/4 Cup Agave Sryup
3 Tbsp. Melted Cacao Butter (for White Chocolate effect)

Swirl
1/3 Cup Creamy Natural Peanut Butter

Chocolate Sauce
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder

Opt Topping: Sprinkle of Almond Slices

Peaceful Preparation:

Place the walnuts in a food processor. Pulse until it is fine. Combine the balance of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed.
Lightly grease a pan, I used a loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed and pour on top of the crust. Tap it a few times on the counter to settle.
Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)
Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, pour the chocolate sauce on top. Opt to top with a few almond slices. I did half with and half without the almond slices. All were consumed with joy!! You can also slice the square in half for a smaller serving. Store in the freezer. Thaw for 10+ minutes before consuming.

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No Bake Blueberry Cheesecake - Vegan & Gluten-Free

3/8/2016

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A creamy cheesecake with a hint of lemon and sweet agave has hidden blueberry gems inside to greet you as you bite in. The cheesecake is adorned with a healthy blueberry sauce and fresh blueberries. It rests on a bed that is sweet yet salty. As you bite in you taste a fusion of flavors and a hint of vanilla.

I made this beautiful cheesecake for my recently celebrated 30th birthday. Ever since I was a little girl I desired cheesecake for any celebratory occasion. I dreamed of what I'd make for my special day and thought of cakes and cupcakes but knew I truly wanted a really delicious piece of cheesecake with sauce and berries, my favorite.

Growing up cherry cheesecake was my absolute favorite but since I had a generous helping of blueberries I thought I'd try something different. The results? Heavenly. Plus - it is vegan, gluten-free, refined-sugar-free and raw. Hooray!

If vegan cheesecake weren't good enough I also have some exciting news for the Artistic Vegan Community! My husband's book "The Anunnaki of Nibiru" was recently picked up by Editions Oeil Critik - http://oeilcritik.com/. When he was working with them, my recent book came up. It was decided that the "The Artistic Vegan Cookbook: An Alchemical Transformation" is going to be published in French! I am so excited and had to share! It is with special thanks and warm love to my sweet husband Gerald Clark who speaks highly of me. If it weren't for him I wouldn't have this opportunity! Please check out the new French section of my blog: http://www.artisticvegan.com/en-franccedilais. Thank you all for your continued love and support, I wouldn't be here without you! With love, Christa

Crust

3/4 Cup Almonds
3/4 Cup Dates
Pinch Salt
1/2 tsp Pure Vanilla Extract

Cheesecake

3/4 Cashews Soaked 4-6 hrs up to overnight; drained.
1/4 Cup Lemon Juice
1/4 Cup Agave
1/4 Cup Coconut Oil - Melted
Pinch Sea salt
1/2 tsp Pure Vanilla Extract

Blueberry Sauce:

1 Cup Blueberries
1-2 Squirts Agave
1/2 tsp Pure Vanilla Extract
1/2 Tbsp Chia Seeds

Top With:

1 Cup Fresh Blueberries

Directions:

Pulse together the crust ingredients until sticky and combined. Press into 6 cupcake liners and one heart mold. You may also press into 12 cupcake liners or desired mold(s).
Blend together the cheesecake ingredients, pulse down sides. Blend until extremely smooth. Pour on to of crust. Place in freezer overnight or for 4-6 hours until firm.
Mix the sauce ingredients in food processor, set in sealed container in fridge overnight.
The next day remove the cheesecake(s). Allow to thaw to desired consistency. I find 10-20 minutes on the counter is preferable or 30 + minutes in the fridge.
Decorate with the blueberry sauce and fresh blueberries. Serve with love. Enjoy each and every bite.

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Creamy PB Berry Cups - Raw + Vegan

3/1/2016

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Coconut, peanut butter and banana create a creamy almost fudge like treat resting on a bed of berries, topped with shredded coconut. I served ours with a flower made of coconut flakes and blueberries to celebrate the sunshine and spring ahead. With minimal effort these treats can be yours! Plus it is only an added bonus that they are raw, vegan, sugar-free, gluten-free and oil-free! They are "excellent" says my sweet husband and would be unbelievable with a little coconut whipped frosting for a raw cupcake or chocolate...both? ;) Enjoy - Love, Christa

Ingredients:

1 Cup Shredded Coconut
1/4 Cup Almond Milk
Pinch Sea Salt
1/2 tsp Pure Vanilla Extract
1/2 Cup Mashed Ripe Bananas
1/3 Cup Peanut Butter (Natural Recipe here)
Opt: Desired sweetener
1/2 Cup Blueberries
1/2 Cup Raspberries
Sprinkle of coconut flakes on top

Peaceful Preparation:

Blend the shredded coconut, almond milk, sea salt, vanilla extract, mashed bananas and peanut butter. (Insert sweetener if desired.) Blend on low to combine. Scrape down the sides and blend until completely smooth.
Line 6 cupcake liners with the raspberries and blueberries. Spoon the mixture on top, poke a few times to distribute. Sprinkle with coconut flakes. Freeze until solid, overnight is great. Enjoy!

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Blueberry Soursop Ice Cream - Vegan

2/24/2016

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Vegan Blueberry Soursop Ice Cream also known in as Vegano Helado con Guanábana y Arándanos creates a creamy, one-of-a-kind ice cream is completely sugar-free. It is made creamy from coconut milk and the custard-like soursop/guanábana. Blueberries are added for sweet and healthy deliciousness along with mandarin juice for a shot of vitamin C. All of the ingredients are completely healthy so you can eat a big helping or two and feel great. Watch the video or get the recipe below. Watch the video or get the recipe below.

Ingredients:

1 1/2 Cup Soursop (Guanábana) Purée
1 Cup Blueberries
1/2 tsp Pure Vanilla Extract
1/4 Cup Mandarin Juice
1 Can Full Fat Coconut Milk

Opt:

1 1/2 Cups Extra Blueberries

Peaceful Preparation:

Blend the pulp of the soursop or guanábana into a purée until you have 1 1/2 cups. Add the vanilla extract, mandarin juice and blueberries. Blend until smooth. Add the full fat coconut milk and blend until smooth.
Transfer to an ice cream maker. Serve with berries on top once done.
If you are like me and don't have an ice cream maker: pour 1 cup blueberries into the base of desired pan (I used a loaf pan) and 1/2 cup blueberries into an ice cube tray. Pour the blended mixture on top.
Place the ice cube tray in freezer overnight or until solid. Put the pan of ice cream in a freezer and stir every 30 minutes vigorously to break it up. Smooth it out, repeat until desired consistency. We could have let ours go another hour or two but couldn't resist the deliciousness and ate it after only 2-3 stirs. Serve with extra berries. Enjoy!!