Raw Vegan Holiday Cheesecakes, Sugar Cookies, A Giveaway & More!
This will be my last blog post before Christmas so I'm going to stock pile you with some great vegan and gluten free (most are raw too) holiday treat recipes - like these cute red (more like pink haha) and green mini cheesecakes, frosted fruit cake balls, chocolate chip cookies, sugar cookies, peanut butter balls, and peppermint bark. I hope you saw my eggnog truffles, eggnog cheesecake, and cinnamon maca mousse, peanut butter balls, and holiday truffles in my last two posts!
What's your favourite holiday treat?! Mine is usually the one I'm eating in the moment hehe.
First let's get into that cheesecake, shall we?
I'm a huge fan of Ergogenics, a company that makes amazing organic hemp protein powder and greens powder. I reviewed their protein powder a while back and made some great protein bars with it which you can see HERE. Today I've teamed up with Ergogenics to bring you this recipe and a GIVEAWAY for a bottle of their Whole Greens.
Let's face it, we could all be adding more greens into our diet and what better way than to sneak them into healthy desserts?! I actually put this cheesecake to the test today by serving it to my best friend - actually, I served a platter of 4 different desserts that I had made and she liked this cheesecake the best! The proof is in the
pudding cake 😉
The Whole Greens powder is organic and is a raw vegan product that has been freeze dried to prevent nutrient loss. It has an extremely high concentration of easily digestible nutrients, fat burning compounds, vitamins, and minerals to protect and heal the body. I think it's a great addition to one's diet, but more so if you have a hard time eating enough greens. I find this powder to have a definite "green", yet pleasant taste (though I much prefer to add it to desserts or smoothies than to drink it straight up with water).
Let me tell you what is in the Whole Greens:
- Spirulina - one of the most nutritionally rich plants known to man.
- Moringa - a significant source of B vitamins, vitamin C, provitamin A, vitamin K, maganese, and protein among other essential nutrients.
- Chlorella - a type of single cell green algae, packed with nutrients.
- Kale, cabbage, broccoli - leafy green veggies considered to be some of the most highly nutritious vegetables.
- Barley grass - a green cereal grass that is an excellent nutritional source of nutrients.
- Wheat grass - it contains chlorophyll, amino acids, minerals, vitamins, and enzymes.
- Spinach - loaded with essential minerals and nutrients.
- Wakame - a sea vegetable that is rich in minerals.
- Matcha green tea - extremely high in antioxidants, polyphenols, tannins, flavonoids, and L- theanine which helps with both relaxation and mental alertness and energy.
I really hope you'll try this recipe! It made 6 individual cheesecakes that I made in silicone muffin cups (with straight sides). You can also do this in a 6" or 7" spring form pan. I decided to go two toned with these cakes which I thought would be fun for the holidays. The drizzle is optional but easy to make and dresses them up.
Green Christmas Cheesecakes
2/3 cup sunflower seeds or almonds
2/3 cup shredded coconut
1 cup raisins
1 teaspoon water
Grind the seeds and coconut in a food processor. Add the raisins and process until they're combined. Add the water and pulse a few times. The mixture should easily stay together when pressed in your hand. Press into the bottom of pan(s) of choice.
2 cups cashew pieces
1 cup water
5 tablespoons coconut nectar
1 teaspoon pure vanilla extract
1/2 cup melted coconut oil
4 tablespoons melted coconut butter
1 1/2 - 2 tablespoons whole greens powder
Beet root powder, for desired colour
Blend the cashews, water, nectar, and vanilla until smooth in a high speed blender. Add the oil and butter. Blend again to incorporate. Pour 1/3 of the filling into a bowl and stir in some beet powder. Add the green powder to the remaining 2/3 of the filling in the blender and blend. Pour the green filling over the crusts, leaving some space at the top. Add a big spoonful of beet filling on top and use the spoon to push it down into the green filling. Spoon a little green filling over the top. Chill in the freezer for at least 6 hours, remove the silicone molds or spring form pan and place in the fridge for at least 6 hours.
2 tablespoons hot water, or more
2 tablespoons melted coconut butter
1 1/2 tablespoons melted coconut oil
Beet root powder, as desired
Whisk all ingredients together until smooth. If it's too thick to drizzle, add a touch more water. Just a little to start so that it doesn't get runny. It will firm up quickly on the cold cakes.
Enter to WIN a container of Ergogenics Whole Greens Powder!
- Answer in the comment section below, what do you like to make with greens powder?
- That's it!
You must be a resident of Canada to enter this giveaway.
A random winner will be chosen and emailed on December 23 and will need to reply within 24 hours in order to claim their prize.
My next holiday recipe is for these little frosted fruit cake balls which I've been making for at least 7 years!!! They're sooo good! And honestly I'm not just saying that. I've never liked real fruit cake. I always thought it was weird lol. But these are so freakin good. They're moist, sweet, nutty, and packed with flavour from the fruits, zests, and extracts. They also freeze well.
Raw Vegan Fruit Cake Balls
Makes 20 mini balls
1/2 cup almonds
1/2 cup shredded coconut
1/4 cup cashews
1/2 cup pitted packed dates, chopped
1 teaspoon almond extract
1 teaspoon orange zest
1 teaspoon lemon zest
1/3 cup mixed dried fruit (I like cherries, goji berries, mulberries, and raisins)
1 tablespoon lemon juice
1/4 cup fresh orange juice
1/4 cup chopped pecans
Soak the dried fruit in the lemon and orange juice for 30-60 minutes to soften and absorb the flavours. Strain the fruit BUT keep the juice. .... Grind the almonds, cashews, and coconut down to crumbs in a food processor. Add the dates, extract, and zests. Process until the dates are broken down and the mixture is combined. Add the soaked fruit mixture and pulse several times to incorporate it (briefly!). Add up to 1 tablespoon of the juice, as needed to create a dough that holds together (it should be moist but NOT wet). Stir in the pecans by hand. Use a mini ice cream scoop to create balls of dough and release them onto a parchment paper lined tray. Place into the freezer while making the frosting.
2 tablespoons melted coconut butter
1 tablespoon raw cashew butter*
2 tablespoons melted coconut oil
1/2 tablespoon maple syrup
Whisk all ingredients together until smooth in a bowl set over a pot of hot water (to make sure it stays warm and fluid while mixing). Now set aside, whisking periodically, until it starts to thicken slightly, about 10 minutes. Pour over the chilled balls and it will firm up quickly. Store in the fridge.
*Note: roasted cashew butter tastes very different to raw so will change the flavour and also change the colour.
Who loves a good chocolate chip cookie?!
I realize that chocolate chip cookies are relevant year around, and not necessarily during the holidays BUT if you need an incredible and easy-to-make HEALTHY vegan chocolate chip cookie, then check out my recipe. This is the only recipe I ever make because I love it so much. I hope you check out my short video.
See the Chocolate Chip Cookie recipe on my Youtube Channel HERE.
And how about some raw vegan sugar cookies that are crazy EASY to make?!?! Check out my short video on Youtube. You'll see that they're easier than you think! 😉
You can see the raw sugar cookie RECIPE on my YouTube channel HERE.
How about some raw vegan peppermint swirl bark?! I love to snack on this.
See my easy peppermint bark recipe on my Youtube channel HERE.
One of my allll time favourite treats both year around and for the holidays. My healthy vegan peanut butter balls!!!
See my vegan Peanut Butter Ball recipe on Youtube HERE.
Wishing you all the most wonderful holiday season!
You can connect with me daily on Instagram @sweetlyraw