The Australian Vegan Magazine — May-June 2017

Strawberry

cheezecake

(Makes one 19cm cake)

Crust

½ cup dates (remove seed)

1 ½ cups almonds

½ cup oatmeal

pinch Himalayan pink salt

2 teaspoons coconut oil (melted)

2 teaspoons water

3 drops lemon essential oil

1 Chop dates roughly.

2 Using a food processor,

grind up almonds and oats,

then slowly add dates and salt.

When mixture holds together

somewhat, add melted coconut

oil and water (if necessary).

The crust dough should hold

together when pressed.

Massage in lemon essential oil.

Line the bottom of a springform

cake pan with greaseproof or

parchment paper. Press crust

into pan bottom and halfway

up sides.

Filling

1 ½ cups cashews

½ cup almond milk

½ cup dates (remove seeds)

¼ cup dates soaked in water

1 tablespoon soy lecithin granules

½ cup lemon juice

½ cup coconut oil (melted)

6 drops lemon essential oil

¾ cup organic frozen strawberries

(give 15 mins to partially thaw)

1 Soak dates overnight in

water. Soak cashews for 2 - 4

hours. Drain and rinse.

2 Blend cashews and dates

with almond milk, lemon juice,

lecithin and coconut oil until

it’s smooth and creamy. Stir

in lemon essential oil. Pour

into the crust and arrange the

strawberries on top of the cake

making sure some sink into

the cake. Cover with cling wrap

(don’t let cling wrap touch top

while it is firming) and foil and

freeze until firm.

3 Decorate with ganache/

chocolate sauce, cacao nibs

and pansy petals.

Macadamian

choc-bites

Crust
½ cup almonds

½ cup dessicated coconut

½ cup raw cashews

½ cup dates (remove seed)

1 tablespoon coconut oil (melted)
1 - 2 tablespoons water (as needed)

1 drop peppermint essential oil

1 Chop dates roughly.

2 Using a food processor,
process nuts adding chopped
dates gradually. After a few
minutes, drop in the coconut
oil and water as it processes
so that all ingredients stick
together.

3 Massage the peppermint oil
into the dough with your hands.
Line the bottom of a square pan
with greaseproof or parchment
paper and press crust ingredients
into the bottom only.

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1 ⅓ cups mashed avocado (2 - 3
avocados)
⅜ cup raw cacao powder

⅜ cup rice honey

4 tablespoons coconut oil (melted)

¼ cup macadamian nut butter

1 tablespoon unsalted peanut
butter
1 tablespoon tahini

1 tablespoon date syrup

pinch Himalayan pink salt

1 drop cinnamon essential oil

1 Process avocado, cacao

powder, rice honey, coconut

oil, macadamian nut butter,

peanut butter, tahini, date

syrup and salt until smooth.

Stir in cinnamon essential oil.

Spread on crust evenly.

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1 cup raw cashews

½ cup almond milk

¼ cup rice honey/coconut syrup

⅜ cup coconut oil (melted)

2 tablespoons lemon juice

1 tablespoon soy lecithin granules

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¼ teaspoon vanilla seeds or

1 teaspoon vanilla extract

1 Soak cashews for 2 hours,

drain and rinse. Blend with

almond milk, agave, coconut

oil, lemon juice, vanilla seeds/

extract and lecithin until

creamy. Put in freezer to set for

an hour, then spoon on top of

the choc-avo filling to give a

wavy look.

2 Cover with cling wrap and

foil and freeze overnight.

3 Remove from pan and slice.

Decorate with cacao nibs,

cinnamon powder or grated

dark chocolate.

TIP: Young Living

essential oil

provides the best

taste and highest

quality of oil for

cooking.

JAFFA PECAN

PIE

(Makes one 22cm pie)

Crust

1 ¼ cup dates

¾ cup pecans

½ cup walnuts

1 cup dessicated coconut

2 tablespoons coconut oil, melted

pinch Himalayan sea salt

1 drop ginger essential oil

1 Chop dates and put in

food processor with pecans,

walnuts, coconut and sea salt.