Raw Banana Cream Cheesecake, Smoothies, and Something Exciting!
Hi friends! How's your week going? The weather is perking up around here after several gloomy rainy days. I don't mind a rainy day here and there, in fact it's the perfect excuse to stay cozy inside with mugs of tea while puttering around and experimenting with new recipes, but I do love my regular walks along the ocean. This afternoon I got out for a long walk in the sunshine with Grace (my mom's puppy - I'll share her pic further in the post).
Today I have a delicious raw vegan banana cream cheesecake recipe to share with you along with several smoothies that I've whipped up for breakfast lately, and some exciting news. The cheesecake and the news go hand in hand so I'll start there. As I mentioned in my previous post, last week I had the opportunity to film 2 recipe segments with a local television station called, Shaw, for a show called Community Producers. It's airing this week and the video is up on Youtube so I can share it with you! In the video I'm making the banana cheesecake - and let me tell you, I'm swimming in the cheesecake right now because I had to make 2: one to have finished for the segment and the other I made on camera. It was such a fun experience, and I was so grateful that they came to film in MY kitchen. It sure made my life easier to not have to haul all my stuff elsewhere. It was like having my very own show! ... One day! These are the steps.
I hope you'll check it out. I'm really happy with how they filmed and edited it. Its 10 steps beyond what I do with my Youtube videos lol.
And here's the written recipe. This makes a thick 7" or slightly thinner 8" cake depending on what pan you want to use. The crust in the video will do a 9" cake, or a thick 7 or 8" - use as little or as much as you want. I've adjusted the crust here for a 7" pan.
Raw Vegan Banana Cream Cheesecake
3/4 cup almonds, hazelnuts, or cashews (or combo)
1/2 cup shredded coconut
1/3 cup raisins
1-2 teaspoons water, as needed
Grind the nuts and coconut to fine crumbs in a food processor. Add the raisins (or 1/4 cup pitted packed dates) and process until they're ground down. Add the water starting with 1 teaspoon. The dough should hold together easily when pressed. Press into the bottom of 7 or 8" spring form pan.
1 1/2 cups mashed banana (yellow, NOT spotted)
1 cup cashew pieces
1 tablespoon pure vanilla extract
1 tablespoon lemon juice
1/3 cup maple syrup
2 tablespoons water
1/2- 1 teaspoon turmeric
1/3 cup melted coconut butter
3/4 cup melted coconut oil
Blend all but the coconut oil and butter in a high speed blender until smooth. Add the oila and butter and blend again to incorporate. Pour over the crust. Place into the freezer for 4-6 hours and then into the fridge for 12 hours until it has firmed up.
1 can full fat coconut milk, chilled for 8-12 hours
1 banana, sliced
Scoop the chilled, firm coconut cream away from the liquid. Whisk it up by hand and add a few drops of stevia or splash of maple syrup if desired. Spread it on top of the cake. Arrange the banana slices on top.
Note: This cake freezes well, even with the coconut cream on top (just add the bananas fresh before serving). It also keeps in the fridge for 6 days.
Variation: this cake is great on a chocolate crust, with chocolate sauce drizzled over the top of the cake.
Now into smoothie land... what kind of smoothies do you like?
I've been getting creative with my smoothies lately!
It's fun, and I've been sharing all the details in my instastories. I tend to go for low sugar smoothies that are high in fat because they keep me feeling satisfied for hours and don't spike my blood sugar which I find key in the morning. If I eat something too sweet for breakfast it leaves me craving sweet stuff all day long. Does that happen to you too?
"Pretty in Pink" Smoothie:
I drizzled raw strawberry sauce on the inside of the glass and the smoothie itself is a blend of frozen strawberries, full fat coconut milk, avocado, and ice. That's it! Its thick and creamy - I eat it with a spoon.
The hearts are a fun topping but also a wonderful low-sugar snack for anytime during the day. It's simply coconut butter mixed with some blue majik for the blue and beet root powder for the pink. I pour it into my little heart moulds and let them firm up in the fridge (it only takes about 20 minutes if the moulds are small).
Crimson Berry Smoothie (middle)
This is strawberry smoothie (same as pretty in pink smoothie) with plain chia pudding in almond milk, and a layer of raw blueberry sauce (its actually not that thick, it all went up the sides when I poured in the strawberry smoothie).
"Funky Friday" Smoothie (right)
I made blue and yellow chia puddings with coconut milk (So Delicious, not full fat), and added turmeric for the yellow and blue majik for the blue. I let them sit overnight to thicken. I drizzled raw strawberry sauce into the bottom of the glass, and the main part of the smoothie is frozen strawberries, full fat coconut milk, and avocado.
Purple and Yellow Smoothie
This is a blend of blueberries, strawberries, full fat coconut milk, avocado, and soaked yellow flax. The yellow is regular coconut milk, chia, and turmeric.
Is a mix of avocado, full fat coconut milk, soaked flax seeds, moringa powder, and aqua greens (spirulina and chlorella), steiva. Strawberry sauce in the bottom and a layer of strawberry smoothie.
I mentioned Grace, earlier in the post. Here are 2 photos I captured of her and my hubby the other day while we were walking and playing at the ocean. Isn't she sweet? She really is a darling. We look after her often and absolutely love having her around.
On that note, my friends, I wish you a wonderful rest of the week. I have some awesome giveaways coming up for you soon so stay tuned! 😀