Raw Vegan Sugar Cookies & Raw Superfood Swirl Cheesecake


It's December 9th already! How did this happen? These days I'm busy making treats for the holiday markets. This is one of the few times of year that I make my raw vegan truffles. Its such a fun and creative outlet for me.

Today I have 2 holiday recipes for you. Frosted raw vegan sugar cookies and a raw vegan superfood swirl cheesecake. Now, both of these can be enjoyed any time of year and not just during the holidays. In fact the cheesecake should be eaten on a regular basis for its medicinal properties 😉 So eat up!

You can read more about the super food ingredients in THIS POST.


Raw Vegan Superfood Cheesecake

Makes 1, 6" cake


1/2 cup shredded coconut

1/3 cup walnuts

2 tablespoons ground flax (or more coconut)

1/4 cup pitted dates, chopped

1/2 - 1 teaspoon water, or as needed

Process the coconut, walnuts, and flax into small crumbs a food processor. Add the dates and process. Add the water starting with less and adding more as you process several times. The dough should hold together when pressed but not be sticky.


1 1/2 cups cashew pieces

2/3 cup chaga tea (cooled to room temp/warm)

1/3 cup maple syrup

3 tablespoons lucuma powder

1 tablespoon maca powder

1 tablespoon baobab powder

1/2 tablespoon mesquite powder

1 teaspoon ashwaghanda root powder

1/2 cup melted coconut oil


1 tablespoon cacao powder (sifted)

2-3 teaspoons maple syrup

Blend the cashews, tea, and maple syrup until smooth in a high speed blender. Add the remaining ingredients (except cacao and second set of maple syrup) and blend to incorporate. Remove 1/3 of the mixture and stir in the cacao powder and maple syrup. Pour the main mixture over the crust. Pour the chocolate mixture over top in blobs. Use a chopstick to swirl it around. Chill in the freezer for 4-6 hours and then transfer it to the fridge for 8-12 hours before serving. Garnish with cacao nibs.

Again, be sure check out the benefits of the ingredients in THIS POST (where I feature a tasty raw chocolate super food shake 🙂



And now for some raw vegan sugar cookies! I grew up making these with my mom from the time I was about 3 or 4 years old, always from scratch. We made the dough, chilled, rolled, and then shaped it with seasonal cookie cutters. I can remember making them for Valentine's Day, Easter, Halloween, and Christmas. Always such a fun tradition. They were the white flour, white sugar kind because back then no one made anything "gluten free" or "raw vegan" ! These days its a different story, so I created a healthy version of my childhood classic.

Get the recipe HERE in my new video where I show you each and every step for how to make them.




What are your holiday treat/baking traditions?

And if you missed it last week, be sure to check out my recipe video for raw vegan white chocolate peppermint swirl bark. This stuff is so good!!!


On a whole other note, who else is excited that the second season of Fuller House started today?! It was my favourite childhood tv show and even though this isn't nearly as good as the original, I'm still so excited! haha.

Wishing you a wonderful weekend! I can't believe that we got hit with a bout of SNOW here in Victoria!! Its very rare.

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