Raw Vegan Eggnog Cheesecake and Vegan Holiday Drink Recipes
Hi friends! Wow I can't believe that tomorrow is Christmas! Today I have 4 new recipes to share with you. A raw vegan eggnog cheesecake that is so perfectly creamy, sweet, and flavourful. Also 3 healthy holiday drinks that are vegan, paleo, and gluten free: Turmeric Coconut Nog, Chaga Tea Latte, and a Sweet and Spicy Hot Chocolate.
I made this cheesecake recipe three times just to get it right... and I'm confident that I did! This will be served at our Christmas eve gathering where we'll be drinking wine and enjoying a vegan dessert spread. I'll also be serving: my raw orange ginger cheesecake, raw vegan chocolate cheesecake, eggnog truffles (I'm going to share that in another post), snickers truffles (see below), vegan chocolate brownies, raw peppermint swirl cheesecake (from my book Sweetly Raw Desserts) fresh fruit, nuts, raw chocolate truffles, and my raw vegan sugar cookies. Its sure to be a tasty night and I'll have to take some pics to share with you in my next post.
I found the cutest snowflake silicone moulds which is what inspired me to make this cheesecake because I wanted some kind of white cake. I think baked gingerbread cakes would be great in these moulds too!
You can choose to make this in a spring form pan but I don't know the exact amount it would give you, I'm guessing a 6" cake. I love the flavours of the vanilla, cinnamon, and nutmeg here - its eggnog in dessert form!
Raw Vegan Eggnog Cheesecake
1/2 cup almonds
1/4 cup shredded coconut
1 1/2 tablespoons cacao powder
Scant 1/2 cup raisins
1/2 - 1 teaspoon water
Process the almonds, coconut, and cacao powder in a food processor until finely ground. Add the raisins. Process until completely broken down. Add the water. Process briefly. The dough must hold together when pressed. Press into the bottom of mini moulds of choice. I got 5 cakes out of this recipe, plus 2 small mini muffin cups.
1 cup cashew pieces, soaked 30-60 minutes, rinsed and drained well
1/2 cup water
1/4 cup clear agave*
3/4 teaspoon cinnamon
3/4 teaspoon vanilla
3/4 teaspoon fresh grated nutmeg
Pinch of salt
1 1/2 teaspoons lemon juice
1/4 cup melted coconut oil
1 tablespoon melted coconut butter
2 drops stevia, optional
Blend the water, cashews, and agave in a high speed blender until smooth. Add all remaining ingredients and blend until smooth. Add stevia if desired for a bit more sweetness. Pour over the crusts. Place into the freezer for 8-12 hours and then remove from the silicone and transfer to the fridge for at least 6 hours, or until fully thawed.
*I chose to use clear/light agave to keep the cake white. If you use coconut nectar or maple syrup it will colour the cake a caramel colour.
Next, check out my video for these 3 healthy vegan holiday drink recipes!
Chilled Turmeric Coconut Nog
Chaga Tea Latte
Raw Vegan Sweet and Spicy Hot Chocolate
Check out my video for these 3 holiday drink recipes HERE.
What are your favourite holiday/winter drinks?
Here are the "Snickers" Truffles that I'll be serving tomorrow evening as part of the dessert spread. I'm so excited about these and seriously had to restrain myself from eating them ALL haha. I took the snickers centers (recipe in my Sweetly Raw Desserts book) and turned them into the truffles and then dipped them in chocolate and rolled some of them into chopped peanuts and drizzled chocolate on top.
Aren't they fun?!
Wishing you all a wonderful Christmas! There's so much hustle and bustle this time of year. I hope you get some time to slow down and enjoy family, friends, good food and your favourite activities 😀