Chocolate Berry "Cheesecake"

Does a recipe like this really need an introduction?!?
I think not, just try it - you'll want it every night.
It's quick, easy, healthy & delicious.

 

CHOCOLATE BERRY CHEESECAKE

Crust:
1 cup oats
1 cup dates
1 Tablespoon cocoa powder

Filling:
300g frozen berries of choice
200g medium firm tofu
1/4 cup soymilk (or other motherless milk of choice)
3 Tablespoons maple syrup
3 Tablespoons cocoa powder

Soak the dates in boiling water til softened. 
Drain and combine the dates, oats and cocoa powder in a blender or food processor.
Blend until well combined but not completely crumbed.
Press into a 20cm pie dish.

Blend the ingredients of the pie filling.
Pour into the pie dish on top of the crust. 

Place in the freezer for 3-4 hours.

Defrost 15-20 minutes prior to serving.

Serve for dessert,    no wait,    actually I think this is healthy enough to be BREAKFAST!  

Or turn it into "Birthday Cake".

 

Submitted for Healthy Vegan Fridays.

Add your recipe at:
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Weekend Oats

I promised you a week worth of oats and so I shall deliver!
Did you really think I had forgotten the weekend?!?!?

Of course not!
I was just preparing something special.....

When I think of the weekends, I think of special breakfast. In our home that usually means pancakes or waffles. So of course, I had to incorporate those into our week worth of oats.

Here's what you get for the weekend:

Oatmeal Waffles

In a food processor (it is the weekend so there'll be time to wash-up later!) combine 1 cup oats, 1/2 large banana  (or one small) 3/4 cup vanilla soy milk, 1 Tablespoon cashews and 1 teaspoon baking powder.

Blend until a smooth batter is formed.

Pour into your pre-warmed waffle maker & cook for recommended time. I find its best to have the waffle maker on the highest temperature for this mixture or else the oats can be a little under cooked. That is if you don't mind quite brown waffles of course!

Enjoy with running maple syrup or jam on top :-)

(Makes approx 3 waffles to make approx 5 use 1 1/2 cup oats, 1 whole banana, 1 cup soymilk & 2 T cashews.)

 

 Cheesecake Pancakes

 In a small bowl combine 3/4 cup oat-bran (either store bought or made yourself) with  1/4 cup wholemeal flour. In another small bowl or jug whisk together 1 cup vanilla soymilk, 1 Tablespoon maple syrup, & 3 Tablespoons tofutti cream cheese.  Whisk until there is no big lumps of the cream cheese remaining.


Stir 1/2 cup frozen blueberries into the oat/flour mixture & stir well.

Combine the wet & the dry ingredients and stir well.

Lightly spray a frying pan with oil. Drop spoonfuls into the pan.

Fry until the edges begin to bubble, then flip the pancakes & fry the other side until lightly golden brown.

Serve with more maple syrup dribbled over the top, or jam, or whatever you desire.

Mixture serves 2.

Nutty Cheesecake

This was the first time I ever tried a vegan cheesecake!
Its very easy, but it is time consuming.
It was delicious & all my non-vegan friends even agreed!!!!

I'm sure you could use other nuts in the base to give it a slightly different taste but I like how hazelnuts somehow remind me of chocolate (this is possibly nuttela's fault!)!!!!

For the base you will need:
1 x 250g packet of vegan choc-chip cookies (I found some in Aldi that were also gluten free - alternatively use oreo's!)
3 tablespoons nuttelex butter
1/2 cup hazelnuts

For the filling:
1 tub tofutti cream cheese (softened by leaving out of fridge for an hour)
1/4 cup icing sugar
3 tablespoons agave nectar
2 cups cashew cream (make this by soaking a cup of cashews overnight in a cup of warm water, cashews will absorb some of the water. Drain the remaining water & place cashews in a food processor. Add one teaspoon vanilla essence and process on high til smooth - this could take 7-10 mins. A light fluffy 'cream' will be made.)

In a food processor combine all the base ingredients.
Process until smooth.
Press into a pie dish.
Chill in fridge for at least half an hour.


Mash the tofutti and cashew cream together until well combined. Gently stir through the icing sugar & agave nectar.
Pour on top of the base & refrigerate for 4 hours or overnight if possible.

Serve with berries of your choice & a sprinkling of cocoa!

This keeps well & also freezes without any worries.

WARNING:
TOTALLY DELICIOUS & TOTALLY ADDICTIVE!!!!!!!!!!!