Cheesecake squares with strawberry coulis

Leave a Comment
This no-bake vegan cheesecake is based on the amazing minimalist baker cookbook and made by my even more amazing boyfriend, it tastes so creamy and decadent yet it isn't even ~that~ naughty really, full of raw nuts, dates and the only added sugar coming from the maple syrup.

For the crust
200g packed pitted dates
180g raw walnuts

For the cheesecake filling
180g raw cashews *
235ml full fat coconut milk
120ml maple syrup
3 tbsp melted coconut oil
1 lemon zested (1tsp) and juiced (2 tbsp, plus more as needed)

*Cashews need to be soaked in boiling hot water uncovered  for 1 hour. Drain and proceed with the recipe.

Strawberry coulis topping
240g frozen strawberries
1-2 tbsp maple syrup
1 tbsp cornstarch
2-3 tbsp lemon juice

Prep time: 1 hr 30 min plus freezing time

Add the dates to the bowl of food processor (or blender) and blend until only small bits remains, remove and set aside. Blend the walnuts separately into a meal. Add the dates back in - a little at a time. Process until a loose dough forms it should stick together when squeezed between your fingers. If too dry add a few more dates or if too wet add more walnut meal.

Line an 8x8 inch or that of similar size baking dish with grease-proof paper and add the crust. Spread an even layer and press down with your hands so it is all flat then place in the freezer to set.

In the meantime, add the drained cashews, coconut milk, maple syrup, coconut oil, lemon zest, lemon juice to a blender or processor and blend until it is creamy and smooth. If there is trouble blending add a little more liquid either coconut milk or coconut oil, to help the process along scrape down the sides as needed. Taste and adjust the flavors as needed - adding more maple syrup for sweetness or lemon juice for acidity.

Remove the crust from the freezer and pour over the cashew mix. Tap to remove air bubbles and smooth the top with a spoon. Loosely cover with plastic wrap and return to the freezer to harden for approx 3-4 hours.

To make the coulis. Add the strawberries, maple syrup and cornstarch and a bit of water to a small saucepan over medium heat. Cook for 2-3 minutes, then reduce the heat and begin mashing the strawberries with a spoon to break them into smaller pieces. Cook for 3-4 minutes more, then turn off heat and leave to cool and thicken, Stirring occasionally. Transfer to a small bowl and cover then refrigerate to cool completely.

You can spread the chilled strawberry topping over the hardened cheesecake or you can serve separately pouring over individual slices.

Keep the cheesecakes in the fridge (this will keep for 3 days covered) or freeze and will keep for up to a month. If serving from frozen set aside for approx 30 minutes to soften before serving.

banana bread waffles

Leave a Comment

Ever since I bought this waffle maker I have fallen in love with making different flavours and seeking out new recipes and serving them up for breakfast. This recipe is originally from one of my favourites the minimalist baker. You may have seen my post on the lemon poppyseed waffles but these banana bread waffles are the perfect healthier waffle option with no refined sugar added -  if you completely leave out the chocolate chips, I frequently do if having them during the week or I don't have any dark chocolate chips in the cupboard, they taste just as good without.

  • 1 cup plain flour 
  • 1/4 cup porridge oats
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond or soya milk
  • 1 flax egg (1 tbsp flaxseed, 2 tbsp water)
  • 2 large ripe bananas
  • 2 teaspoons baking powder
  • optional extras 1/4 cup dark vegan chocolate chips or chopped pecans or mixed fruit, or a mixture of all 3 equaling 1/4 cup measurement.
  1. First prepare flax egg by combing the flaxseed and water in a small bowl, stir and set aside. 
  2. Peel and mash the bananas and baking powder together with a fork.
  3. Add in your milk, flax egg and stir.
  4. Next add salt, oats and stir. Then add in the flour and stir until just combined.
  5. Add in any of the desired extras if you so wish.
  6. Let the batter rest for about 10 minutes and preheat the waffle iron.
  7. Once iron is ready, spray generously (these waffles are more likely to stick then the normal batters) with cooking spray I usually use a rapeseed oil or coconut (this is key for the batter not to stick) and cook according to instructions.
  8. You can use up the batter or save and refrigerate the rest of it for up to 3 days.
  9. I usually serve mine with a dollop of natural peanut butter/ almond butter a drizzle of maple syrup and maybe some fresh raspberries or strawberries.

Want to really take these waffles to the next level? Then why not make some home made chocolate sauce? Pour over and serve with slices of banana, strawberries and maybe even some dairy free ice-cream.

1/2 cup de-stoned dates
1/2 cup unsweetened almond milk
2tsp cacao powder (or cocoa powder)

Place dates and almond milk into blender, once blended place into a saucepan and heat until the mixture begins to bubble. Keep stirring the mixture to ensure it doesn't burn or stick.
Simmer mixture for about 5 minutes, stirring contiulosly, Add more milk if you want the chocolate sauce to be more liquid/ pourable. Take off the heat and stir in the cacao/ cocoa powder, this makes the sauce rich and even more chocolatey.


decadent days

Leave a Comment

I love having a day off in the week, it usually means town is quieter then it is at the weekend and I can either catch up with a friend, spend some quality time with my Mum or indulge in some 'me' time where I can tick some of my to-go places off or enjoy some gallery hopping.

Earlier in this month I took my Mum to my favourite pink cupcake shop where I enjoyed a soy latte and bought her the prettiest cupcake that we could find, strawberry and champagne - use to be my favourite, decorated with pretty pink petals and buttercream (I am seriously willing Peggy P to start making some vegan friendly treats) after sipping on our beverages and enjoying the vast array of valentines decorations. I took myself off to Marylebone to walk around one of my favourite galleries the Wallace Collection. Full to the brim with beautifully decorated rooms, decadent art work and stunning arm chairs and sofas. Marylebone is the perfect part of town for some aimless wandering around, eyeing up all the beautiful cafes, restaurants and people watching, paying visits to every book worms paradise Daunt Books wall to ceiling with hardbacks and novels.

I finished the day by wandering down to Soho and buying myself a (strong) coffee and some cherry jam for my boyo from one of the best shops Lina Stores that green facade and mint and cream decoration always gets me. 

Previous PostOlder Posts