3 Raw Easter Desserts, Salad Dressings, and a Giveaway
With Easter quickly approaching, I just realized that I better get this post out right away! I have 3 delicious and beautiful raw vegan dessert recipes that could be a great addition to your holiday weekend: Unicorn Cheesecake, Macaroon Nests with Brownie Eggs, and Coconut Cardamom Mini Cheesecakes. Also, some great raw vegan salad dressings, and a brand new giveaway!
Unicorn, rainbow, and fantasy foods are all the rage this year and I finally jumped on the band wagon by making a swirly pastel cheesecake. It's SO tasty, I hope you'll give it a try.
Raw Unicorn Cheesecake
Makes a 7" cake
3/4 cup cashews
1/2 cup shredded coconut
1/4 cup pitted dates
1 teaspoon water
Grind the cashews and coconut to fine crumbs in a food processor. Add the water and blend again. The mixture should easily hold together when pressed in your hand otherwise add another 1/2 teaspoon water. Press into a 7" spring form pan.
2 cups cashews
2/3 cup water
1/3 cup maple syrup
2 1/2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon Himalayan salt
1/2 cup melted coconut oil
1 1/2 tablespoons melted coconut butter
Blend all but the coconut oil/butter in a high speed blender until smooth. Add the oil/butter and blend again to incorporate. Separate the mixture into 4 bowls. Blend each mixture with the "colours" below until you achieve your desired shade.
Pour a bit of each mixture over the crust, swirling them together with a chopstick after completing a layer. I ended up with 3 layers for maximum swirled effect. Place into the freezer for at least 6 hours and then into the fridge for 12 hours before slicing.
I used about 4 strawberries to get the colour I wanted and added an extra 1 teaspoon of coconut butter to account for the liquid. I blended this in the blender and did the same with the blueberries but for the other two colours I whisked them in by hand in a bowl.
To colour the mixture I used:
Strawberries - pink
Turmeric - yellow
Blue majik - blue (or you can use spirulina for a light green)
Blueberries - purple
Find the recipe for the white drizzle HERE. Drizzle it onto the top edge of the cake after removing the ring.
If you're craving something chocolate, then you might like my Raw Chocolate Macaroon Nests with White Chocolate Covered Brownie Eggs!
It takes a little more time but is worth the effort and this could be fun to make with kids.
Find the recipe HERE where I shared it on the blog a few years ago.
If you need another cheesecake idea, look no further than my creamy Coconut Cardamom Mini Cheesecakes. Find my RECIPE in this POST.
Now, before you have dessert its important to eat those greens! In my opinion the salad dressing is what "makes" the salad. Sadly there are so many healthy ones on the market and for many years we've been fooled into thinking that "low fat" salad dressings are the way to go - along with the ones that are labelled "all natural" and "healthy" ... I've looked at many labels and they're filled with junk. Vegetable oils (which are BAD - stay far away!!! They're used because they're cheap), sugar, fillers, bleached salt. Ugh, don't get me started.
The GOOD news is that there are some fabulous raw vegan salad dressing options on the market these days. Raw Foodz makes seven healthy dressings that are full of flavor and packed with nutrition. They also have six different dips and spreads.
Some other perks: They're organic, nut free, soy free, vegan, raw, gluten free, and preservative free.
You may have seen them in the grocery store, and if you haven't already checked them out, I encourage you to do so. I have a funny little story about the first time I discovered Raw Foodz dressings. Three years ago while passing through Kelowna en route to Vancouver (this is a long drive) I stopped at a natural food store to pick up some snacks for the ride. I almost jumped for joy when I saw that there was a line of raw vegan salad dressings!!! Seriously! I couldn't believe my eyes. I bought a bottle of the Ranch Revival along with a bag of romaine hearts and a container of cherry tomatoes (along with some dark chocolate, of course). I dipped each and every romaine leaf into the bottle of dressing until both the lettuce and the dressing were gone! Haha. I've been hooked ever since. I particularly love the Sea-Zar dressing (like Caesar) too.
I made this salad with some of my favourite ingredients: romaine lettuce, roasted butternut squash, roasted eggplant, carrots, hemp seeds, sprouted pumpkin seeds, and topped it all off with Italian Idol dressing and dollops of the Wild Ranch Dip. It was amazzzing!
I've teamed up with Raw Foodz to gift you with a few of their products! One lucky winner will receive a jar of each their Wild Ranch Dip AND Zen Buddha buttery-style spread.
Be sure to check out the dressings and dips at your local health food store.
This contest is now closed. Congrats to the winner, Kendra Adachi!
- Answer in the comment section below: what is your favourite kind of salad dressing? Do you make your own? Mine is caesar dressing!
- For a bonus entry, "like" Sweetly Raw on Facebook. (Leave a NEW comment saying "liked SRD" in order for it to be counted as a bonus).
- For a second bonus entry "like" Raw Foodz on Facebook. (Leave a new comment saying "liked RF").
The giveaway is open to residents of Canada.
You have until April 20th to enter. The winner will be contacted via email and will need to respond within 24 hours with a mailing address. Good luck friends!
And there are 2 days left to enter my giveaway for a jar of nut butter from Island Nut Roastery! There will be 3 winners. Enter in THIS post if you haven't already.
Isn't it neat how the cake looks different on each side? I hope you give it a try.
I wish you the most wonderful Easter weekend with your family and friends. I'll be busy filming my new online raw food course and making desserts.
Oh and if you're in the Calgary area, please do check out my 3 different upcoming classes there later this month! See all info on my Classes Page HERE.