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Recently I had the opportunity to review Rawsome Vegan Baking and let me just say that it knocked my socks off. We tried a few of the recipes and were not disappointed it. I loved that even though our family doesn’t follow a raw diet, I have the majority of ingredients in my pantry to whip up the desserts and I didn’t have to spend a fortune.
Vegan and raw cuisine has become more and more popular over the years. I remember when I first heard about it wasn’t mainstream and although recipes were out there you really had to dig in order to find some great ideas. Over the years though, many people have adopted this growing food trend for health or personal reasons. What some people fail to realize is that raw and vegan cuisine has a surprisingly large and versatile array or recipes that almost anyone can enjoy. Even my picky six and three year old enjoy raw meals on occasion. To be honest, I don’t even think they realize that it’s classified as being raw.
Rawsome Vegan Baking is by Emily von Euw. She is also the creator of the popular blog This Rawsome Vegan Life that is filled with over 100 creative and delicious raw and vegan cuisine. If you haven’t checked out her blog, I encourage you to do so. The recipes are absolutely amazing!!
Here is a recipe that I am excited to be able to share with you. This is in the book and tastes amazing!! I love the simplicity of this recipe and encourage everyone to give it a try, even if you have never experienced raw baking before.
Vanilla Chocolate Chunk Cheesecake with Peanut Butter
One of the best things I have ever put in my mouth.
Makes: 1 cake, 8 to 10 servings
CRUST
1 cup (90 g) oats
1 cup (175 g) pitted dates
CHEESECAKE
2 bananas
1⁄4 cup (59 ml) melted coconut oil
2 cups (190 g) raw cashews
11⁄2 cups (263 g) pitted dates
1⁄4 cup (85 g) preferred liquid sweetener (optional)
Seeds from 1 vanilla pod
Water
1⁄4 cup (30 g) cacao or carob powder
TOPPING
3 tablespoons (48 g) raw peanut butter
3 tablespoons (18 g) raw chocolate (see following recipe)
TO MAKE THE CRUST: Pulse the oats into flour in your food processor, and then add the dates and process until they stick together. Press into the bottom of a spring-form pan and put in the fridge.
TO MAKE THE CHEESECAKE: Blend all ingredients, except the cacao powder, until very smooth, using as little water as possible, to keep your cheesecake creamy. If you don’t want to add any water, use some liquid sweetener or another banana. This is your vanilla layer. Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender and blend until it’s incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!
Raw Chocolate
Makes: a little over 1 cup (180 g)
1⁄2 cup (60 g) cacao powder or carob powder
1⁄2 cup (118 ml) melted cacao butter or coconut oil
1⁄3 cup (115 g) preferred liquid sweetener
Mix all the ingredients together until smooth. Pour into chocolate molds or a parchment paper–lined baking sheet. Put in the fridge or freezer until solid.
Optional additions: vanilla, chili powder, ground cinnamon, goji berries, hazelnuts, mesquite powder . . . the list goes on. This is merely a foundation recipe to make all your healthy chocolate dreams come true.
Additional recipes you will find throughout the book are:
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Red Velvet Mousse Towers
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Black Forest Cake
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Mini Beet Mousse Cakes with Sweet Cashew Cream & Spiced Nuts
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Cashew Coffee Vanilla Crème Cake with Cinnamon Chocolate Crust
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Chocolate Molten Lava Cake with Goji Berries
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Berry Cream Cakes with Chia Pudding
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Lemon Dream Pie with Pecans, Coconut Whipped Cream and Vanilla Beans
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Apple Pie with Spiced Nuts & Date Caramel
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Ginger Lime Berry Ice Cream Swirl Cheesecake
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Cranberry Bliss Bars
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Superfood Brownies with Chile Cinnamon Fudge Frosting
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Heavenly Banana Date Shake
All in all I adore this book. I love that the recipes include these amazing pictures. I will dive into trying many new and different recipes but will be the first to admit that when I have a picture to accompany the dish I am more willing to give it a try. I highly recommend this book even if you aren’t a raw vegan. You will not be disappointed.
