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
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)
1/3 Cup Creamy Natural Peanut Butter
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder
Opt Topping: Sprinkle of Almond Slices
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
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
What is better than Chocolate Covered Strawberries? Chocolate Filled Strawberries. With only 4 ingredients and in a mere 10 Minutes you can be biting into a moist, juicy berry with a chocolate filled center. When you are making them, make a couple extras, pop one in your mouth before refrigerating for a shot of chocolate, yum! Then place them in the fridge for 10 minutes and eat them or serve. How easy, delicious and appealing. My husband and I had these alongside the chocolate covered strawberries and decided these were the winners. We both liked them even better! I didn't know that was possible.
Imagine having a gathering and you walk out with a plate of chocolate covered strawberries and chocolate filled strawberries, can you see the eyes lighting up with excitement as they reach for one? Or you surprise your most loved person in the whole world with them! I made them for my husband and I was surprised at how happy he was to be greeted with the plate of beauties and to "test" them for you all!
Does it get any better than a chocolate covered strawberry? A ripe, juicy, red berry dipped in sweet chocolate. I can actually remember distinct moments of biting into a chocolate covered strawberry. A hard chocolate exterior breaks and bursts the berry into your mouth. One chocolate covered strawberry swoops me away to a heavenly place.
I think you will be pleased with this recipe and how simple it is. It takes few ingredients and you can eat them shortly after making them. These are perfect for Valentine's Day or any other day in my book. They make a beautiful treat for your love as well as served at a gathering or to anyone you love. That includes yourself! ❤️
Be happy for this moment. This moment is your life.
As you bite into layers or chocolate with a creamy raspberry center and a sweet almond date crust instant happiness is found. With absolutely no sugar used you can feel good about having this dessert. This dessert was inspired by the sweet and beautiful coconut raspberry hearts taken up a notch with a yummy crust and chocolate topping. This would be a fun dessert to make and enjoy over the weekend and is even okay to enjoy on a cleanse, at least it is in my book. Have a great weekend!
Total Time: 2 + Hrs Freeze | Prep Time: 25 Minutes | Servings: 8 Bars
206 Calories Per Bar
“One love, one heart, one destiny.”
― Bob Marley
Having a healthy dessert around can make such a huge and happy difference in ones life. Creamy coconut, raspberries, a pinch of salt and hint of vanilla come together harmoniously. When poured in a heart mold they create pretty pink hearts that are so desirable it is hard not to pop one in your mouth! Gluten-free, grain-free, oil-free, dairy-free with no baking required and a sugar-free option these little hearts have my #!
Makes 14 Hearts - 44 Calories per Heart
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