Fragrant Vanilla Cake

Tag: no bake

  • Vegan White Chocolate Mango Raspberry Cheesecake

    Vegan White Chocolate Mango Raspberry Cheesecake

        

    I can’t believe it is already July!  Time has flown this year with all that is going on, and I feel a bit out of sorts as to what month it is lately since I am not in my usual routine.  I haven’t done much cooking and baking lately because my kitchen has been in the process of being remodeled and it’s been hard to use it. Luckily it is about done, and since July is here, and it is hot, I thought it would be the perfect time to make a no bake cheesecake!  Which is honestly what I usually make anyway because they are just as delicious as the baked but easier.  Since mangoes are super delicious right now, and some at the store were calling my name, I decided to make a white chocolate mango raspberry cheesecake!

    For the base, I used my usual full fat coconut milk. I always have cans of it on hand, and it makes for luscious cheesecake.  I then usually add something like cashews or chickpeas to add bulk and a nice texture but this time I simply used a good amount of sweet mango since this was a mango cheesecake after all.  I also added in a bit of lime juice and vanilla for flavor plus maple syrup to sweeten it and it was heavenly!  Instead of the usual coconut butter I use to thicken my cheesecakes, I used melted cacao butter this time to give it the white chocolate flavor. 

    Although I could have made my raspberry swirl completely with raw raspberries, I mixed them with jam so that they would be a little less runny and more vibrant in color and it worked out perfectly.  That bright red against the pale yellow of the mango cheesecake was lovely! I could not wait to try it, but I had to wait until the next day because I was making it at night. 

    Once I finally unmolded it and got to dive in, it was heavenly!  Rich and creamy with a sweet mango flavor, a hint of lime, mellow white chocolate and jammy raspberries!  It tasted like summer, which is what I was going for, I didn’t have to heat up the oven to make it and it was easy to make!  If you are in the mood for cheesecake give this a try! 

    Vegan White Chocolate Mango Raspberry Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cubed fresh mango
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 3 Tbsp lime juice 
    • 1/8 tsp sea salt (or to taste
    • 3/4 cup melted cacao butter

     

    Swirl:

    • 2/3 cup organic raspberry jam mashed together with 1/3 cup fresh raspberries

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.

  • Vegan Raspberry Swirled Chocolate Cheesecake

    Vegan Raspberry Swirled Chocolate Cheesecake

         

    Cheesecake has to be my all time favorite dessert!  Even before I was vegan I would make it or buy it a lot. There is just something so crave worthy about the creamy rich texture, and I love that I can make whatever flavor I am craving at the time. I have over 50 recipes for cheesecake on this blog alone. But I am still coming up with new ones though!  I make most of my cheesecakes coconut cream based, cashew based or even a combination of coconut cream and chickpeas (which sounds odd but it works really well and tastes great).  But never a tofu cheesecake surprisingly, which seems to be a vegan staple. Well, I finally made one last weekend. 

    Tofu has a cheese like texture when treated right, so why not?  Also it is a little bit less heavy than the coconut cream on my stomach, so I figured why not give it a try!  Also, it is high in protein, which is a nice perk as well for someone like me who works out a lot and I like to get a little extra when I can.  For the crust, I used a simple almond, oat and date combo and it worked out well and was easy to make. If you wanted it nut free, you could use sunflower seeds, and sunflower seed butter instead of the almond. 

    The filling was really simple to make, tofu, maple syrup, cacao butter and sea salt buzzed up in a blender.  It tastes like rich chocolate mousse thanks to the cacao butter giving it a little richness and it was dreamy!  I made a quick raspberry jam to swirl into it, because raspberry and chocolate are so heavenly together!  

    The cheesecake turned out rich and creamy, slightly less heavy than the coconut cream ones, and a little more mousse like.  It had a rich chocolate flavor, and that tart sweet raspberry swirled into it was perfect!  If you are a fan of chocolate, definitely give this a try!  It is easy to make and so good! I love that it doesn’t require baking also!

    Vegan Raspberry Swirled Chocolate Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup roasted almonds (for a nut free version, use sunflower seeds)
    • 1/2 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1 Tbsp almond butter
    • 1/8 tsp sea salt

     

    Swirl:

    • 3/4 cup raspberries, mashed 
    • 1 Tbsp maple syrup
    • 1 tsp cornstarch

     

    Filling:

    • 2 cups organic firm silken tofu
    • 1/2 cup maple syrup
    • 1/4 cup cacao powder
    • 1/8 tsp sea salt (or to taste)
    • 1/2 cup plus 2 Tbp cacao butter, warmed to liquid

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. To make the filling, place the raspberries, maple syrup and cornstarch in a saucepan, and cook over medium heat until thickened.  Remove from heat and let cool. 
    4. To make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    5. To assemble, pour half the filling over the crust, then drop half the raspberry swirl by the tsp over it. Swirl with a knife. Pour the remaining filling over that, and then drop more of the jam over it, and swirl with a knife. Tap on the counter to level. 
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry, but cover the top so it doesn’t dry out).
    7. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

     

  • Vegan Chocolate Banana Cream Pie

    Vegan Chocolate Banana Cream Pie

    About 10 years ago, there was a really good local upscale restaurant (that has sadly since closed) that my Mom and I would visit often, and they had amazing banana cream pie.  I can’t say that I had eaten much banana cream pie before I had it there, but after I had tried it, I ended up making my own at home quite a few times because I craved it and it was so good!  I love recreating things I try when I am at restaurants.  It has been ages since I made a banana cream pie though, I don’t think I have made one in 2 years.  So I figured it was about time!  Last week I made a chocolate banana cream pie!

    I had bought a whole bunch of bananas, but wasn’t feeling like just eating them by themselves and they were getting perfectly ripe, so it was perfect!  Also, my Mom’s birthday was last weekend and since she enjoyed that other banana pie so much, I thought this one would be good to share with her! She is not really a cake person, so I don’t usually bake a cake for her birthdays, usually a pie.  I knew this one was going to be good!

    I thought about making a baked crust, but I wanted a chocolate crust, and not one made from cookies so I made a no bake press in crust instead and it worked out great plus was much easier to make.  For the filling, I used plenty of bananas with cashew butter and coconut butter to create a creamy dreamy texture.  It tasted amazing too!  Like chocolate banana ice cream.  Maybe I just think that because I am a fan of nice cream (banana based ice cream) and I used to make that often, but it is so good!

    I added in a layer of bananas, then topped it off with plenty of vanilla coconut whipped cream!  That is one thing I have to have on my banana cream pie is coconut whipped cream piled high!  The pie was sooo heavenly!  That chocolate in the filling made it even better than just an original banana cream pie, and it was so rich and delicious you would never guess it was vegan and gluten free!  If you are a banana cream pie person, definitely give this a try!

    Vegan Chocolate Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

    • 1 cup finely shredded dried coconut
    • 1 cup gluten free organic rolled oats (or additional coconut)
    • 2 Tbsp cacao powder
    • 1/4 tsp sea salt
    • 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
    • 1 Tbsp raw cashew butter

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp raw cashew butter
    • 1/4 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder or unsweetened cocoa powder
    • 2 organic bananas sliced

     

    Topping:

    • 1 15 oz can full fat coconut milk (the kind that is at least 3/4 of the can thick cream or it will not work in this recipe, I used Thai Kitchen brand)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 2/3 cup coconut butter (not oil), warmed to liquid
    • 2 Tbsp raw cashew butter

     

    For garnish:

    • Chopped vegan dark chocolate or chocolate chips

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, combine all ingredients in a blender and blend until smooth. Then place in the freezer, whisking every so often until it reaches the consistency of thick cream.
    4. Spread the whipped cream over the pie and place in the refrigerator to set for about 30 minutes.
    5. Garnish the top of the pie with vegan dark chocolate.
    6. Store any leftover pie in the refrigerator.

     

     

     

  • Vegan Raspberry Rose Cheesecake

    Vegan Raspberry Rose Cheesecake

    I know we are far from summer, but I am missing summer berries, so I thought I would make a raspberry cheesecake to remind me of it.  When I was little my favorite kind of cheesecake was the kind with the raspberry swirls.  Whenever someone had one of those cheesecake variety packs with all different flavors that was always the one I chose, even above chocolate and caramel. I am a big fan of fruit in desserts, and the contrast of the sweet tart raspberries to the sweet vanilla cheesecake is heavenly.  Well, I thought I would make one similar to that and take it up a notch by adding more raspberries to the cheesecake part and a little rosewater to make it smell absolutely heavenly!

    I used to always make all my vegan cheesecake with cashews as the base, but later that changed to coconut because cashews are spendy, and my body doesn’t always like them.  Also many of my readers were asking for nut free versions.  Now I have revamped that cheesecake base to include chickpeas along with the coconut to create a cheesecake that is creamy and rich tasting but not so heavy on the stomach.  Trust me, you can not taste them in there, you would swear it was cashews and chickpeas are the perfect sub for them!  Plus they are cheap and I always have them on hand since I usually just make a large amount then freeze them later for using in my meals.  

    I added raspberries, vanilla and rosewater to flavor the cheesecake base and it was heavenly!  I could not wait to try it in its chilled form!  But first I made a crust for it with oats and pistachios, because I think pistachios are so lovely with rose.  If you wanted this cake to be nut free though, you could just use shredded coconut instead.  I swirled the cheesecake with really good raspberry jam to give it loads of raspberry flavor.  Eric’s Dad gave us this jam that he made from his home grown raspberries and it is seriously the best I have ever tasted!  It worked perfect in the cheesecake!

    I had to wait overnight for it to chill, but it was worth the wait.  Sooo dreamy and crave worthy!  The base was rich, creamy, smooth and sweet scented with rose, vanilla and berries, and the gooey jam and salty sweet crust were perfect with it!  If you are missing summer too, make this cheesecake! It would also be perfect for upcoming Valentine’s Day next month! 

    Vegan Raspberry Rose Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup pistachios (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 Tbsp rose water 
    • 1/8 tsp sea salt (or to taste
    • 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid
    • 1/2 cup fresh organic raspberries 

     

    Swirl:

    • 2/3 cup organic raspberry jam

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe. 

  • Vegan Caramel Apple Cheesecake

    Vegan Caramel Apple Cheesecake

    I made a visit to a local apple orchard a few weekends back, and I still had some apples on hand, so I decided that I had to make something really delicious with them.  Pie sounded good, but you know what sounded even better?  A cheesecake with the elements of apple pie included.  A caramel apple cheesecake!  I had made one years ago, back when I was completely raw vegan, and it was really good, but I have been wanting to make a non-raw version for a while now.  Not that it wasn’t delicious, but I know not everyone wants to crack open Thai coconuts to make a cheesecake, and I felt that having cooked apples included in it and a crunchy streusel on top would make it even better.

    For my cheesecakes I usually make a crust involving oats and dates, and although it tastes good, I just want it a bit more crispy sometimes so I decided to try something new with this one. Plus, I figured the topping could double as a crust, because they would both have oats and I wanted them both crunchy.  So I made sort of a granola to solve the non-crunchy crust problem and it worked perfect!  I just used a mixture similar to what I use in my oil free granola recipe and it was super delicious even before it was turned into crust and topping.

    For the filling, I used my classic vanilla cheesecake filling, including an ingredient some may find odd, but it really works here.  Chickpeas!  I use them in place of raw cashews in my cheesecakes because then the cheesecake isn’t as heavy (but still rich tasting), and they are a lot cheaper.  Don’t worry you can not taste them at all, since they are a pretty neutral flavor they blend right in with everything else.  My taste testers were shocked to find out that they were in there since it tasted just like traditional cheesecake filling. I cooked the apples on the stove with a bit of maple sugar and spices and they were flavorful and delicious even before I assembled the cake.

    Lets not forget the caramel though. I made a gooey date caramel to swirl into the cake and drizzle on top and it was hard to stop tasting.  I could not wait to try the finished cake!  Sadly I had to wait until the next day to try it since I was making it after work at night.  But it was well worth the wait!  It was rich and creamy, the mellow vanilla cheesecake perfect with the sweet tart apples and crunchy cinnamony crust and crumble on top!  Plus the gooey date caramel of course!   Soooo good! If you have apples on hand, you know what to make!

    Vegan Caramel Apple Cheesecake
    Makes one 6 inch cake

    Crust and topping:

    • 1 1/2 cups organic rolled oats
    • 1/4 cup almond butter, divided
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp sea salt
    • 1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water first, then drain very well before using.)

     

    Apples:

    • 4 medium tart sweet organic apples (such as honeycrisp), diced into 1/2 inch pieces
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 2 Tbsp lemon juice
    • 1 Tbsp cornstarch

     

    Caramel:

    • 1 1/4 cups soft, pitted medjool dates (of not soft, soak in filtered water 30 minutes and drain before using)
    • 1/4 cup almond butter
    • 1 tsp pure vanilla extract
    • 1/2 cup filtered water (or as needed
    • 1/4 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas*
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet pan with parchment paper.
    2. In a bowl, combine the oats, 3 Tbsp almond butter, maple syrup, cinnamon, nutmeg and sea salt, and scrunch together with your hands until it is all coated. Spread out on the prepared pan, and bake for about 20-25 minutes until it is starting to brown and crunchy.  Remove from the oven and let cool completely.
    3. Line the bottom of a 6 inch spring form pan with parchment paper.
    4. To make the crust, place 1 cup of the oats, the dates and 1 Tbsp almond butter in a food processor, and process until crumbs and starting to hold together. Press into the bottom of the prepared pan and set aside in the freezer.
    5. To make the apples, combine the apples, maple syrup, and cinnamon in a pot and cook over medium heat until the apples have softened, about 15 minutes.  Mix together the lemon juice and cornstarch and cook until the sauce around the apples thickens.  Let cool.
    6. To make the caramel, blend all ingredients in a high speed blender until smooth (adding a little more water a very small amount at a time if needed to create a thick but pour-able consistency.
    7. To make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    8. To assemble the cheesecake, pour half the filling over the crust, then drop some of the caramel by the Tbsp over it, and swirl with a knife.  Scatter half the apple mixture over that, then pour the remaining filling over them.  Drop some more of the caramel on top of the cake and swirl with a knife (being careful not to go too deep so you don’t disturb the apple layer in the middle).
    9. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    10. Remove from the freezer and un-mold.
    11. Scatter the remaining apples over the top, then top off with even more of the oat mixture.  Drizzle more caramel over the top and serve!

    This cake keeps for 1 week in a container in the refrigerator.

    *I use chickpeas in this, and no you can not taste them, they simply give it a nice smooth texture.  If you prefer cashews though, soaked cashews will work in place of them if you do not care for the chickpeas.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick.

  • Vegan Key Lime White Chocolate Mousse Tart 

    Vegan Key Lime White Chocolate Mousse Tart 

    I was given a big bag of organic limes and so I thought it was the perfect time to make some key lime pie! Me not being one to make things just the same traditional way as everyone else though, decided to make a key lime white chocolate mousse tart instead. It would be like the pie, in that it would have plenty of tart lime flavor, but I also wanted the filling to have the mellow flavors of white chocolate and vanilla and a light fluffy texture. Also, I chose the tart instead of a pie because I like the fact that tarts always come out of my pans nicely because I have pans with removable bottoms. If you do a lot of baking definitely invest in some.

    This tart was going to be fabulous, and just the thing to make for Mother’s Day weekend. My Mom and I have always been big fans of key lime pie. We used to make it a lot when I was younger, and we both like the same balance of tart and sweet when it comes to key lime pie. It can’t be just sweet it has to have loads of tart lime flavor.

    For the crust on this pie, I decided to make it gluten free and combine almond flour and shredded coconut with some dates and a touch of sea salt to make a rich, super delicious tasting crust. Also, a very simple crust that doesn’t require any baking which means, less time spent making this which I am all for. For the filling I used a mixture of avocado and coconut cream and it was silky smooth deliciousness! I used coconut butter as well as cacao butter to thicken it for that white chocolate flavor. It was so good I could have poured it into a bowl and eaten it like mousse but I knew it would be even better once it was combined with the crust and whipped coconut cream topping!

    Once it was set up I topped it with the whipped cream and it was lovely. So delicious too! Better than many key lime pies and tarts I have tried in my lifetime with those heavenly notes of white chocolate and vanilla plus the tart lime flavor and fluffy whipped cream on top! If you are a key lime pie fan definitely give this tart a try!

    Vegan Key Lime White Chocolate Mousse Tart
    Makes one 8 inch tart

    Crust:

    • 1 1/2 cups almond meal
    • 1 cup finely shredded dried unsweetened coconut
    • 1/2 cup pitted medjool dates (if not soft, soak them in filtered water first)
    • 1/4 tsp sea salt

    Filling:

    • 1 cup Thai Kitchen organic full fat coconut milk (the thick cream part at the top of the can)
    • 2 smaller avocados (about 3/4 cup mashed)
    • 1 Tbsp organic lime zest
    • 1/3 cup lime juice
    • 1/3 cup maple syrup
    • 1/8 tsp sea salt
    • 1/2 cup raw coconut butter (NOT OIL), warmed to liquid
    • 1/4 cup raw cacao butter

    Topping:

    • 1 1/2 cups Thai Kitchen full fat coconut milk (I use this brand because 2/3 of the can at least is cream, you need this or the recipe will not work)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Instructions:

    1. Oil an 8 inch spring form tart pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. Press into the bottom and up the sides of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth. Pour the filling over the prepared crust, and place in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
    4. Meanwhile to make the cream, combine all ingredients in a high speed blender or food processor, and blend until smooth, then place in the freezer to chill (whisking occasionally) until it becomes the thickness of whipped cream which usually takes about 45 minutes to an hour depending on how warm the ingredients are. Once it has chilled, place it in the refrigerator until you are ready to top the tart with it.
    5. Remove the tart from the freezer, and spread the cream over it. Remove the outer ring of the tart pan, place on a plate and serve!
    6. Store any leftover tart in the refrigerator, covered or in a container with a dome.
  • Mini Avocado Lime Cream Tartlettes

    Mini Avocado Lime Cream Tartlettes

    I had a bag of limes on my counter just waiting to be used for something and key lime pie sounded really good, but I didn’t want to make a giant key lime pie just for myself and it seemed like maybe a lot of work for the energy level I had at the time. I was pretty tired from work and it just being gloomy outside but some summery limes in a dessert seemed like the perfect cure. So long as it was easy to make, so what I decided on was mini tartlettes. I love them because they are perfectly portioned, easy to share and I am not tempted to eat half a big pie.

    Since these were going to be easy to make, I made a no bake crust this time instead of the usual pie crust because waiting for them to bake and cool would take too long. I made a rich crust with almond flour and it worked out perfectly! Also bonus this is gluten free, because I did not use any flour for this, so I am sure some of you can appreciate that! Or you may be like me and have just have almond flour on hand you are not quite sure what to do with so this is the perfect use for it!

    The filling was super simple to make, you just buzz everything in your blender or food processor and voila! Delicious key lime pie filling. I used plenty of tart lime juice as well as zest to make these super fragrant, and just enough maple syrup to sweeten them. The base was a mixture of avocado and coconut milk and coconut butter, to make it nice and creamy and rich. I could have eaten it with a spoon like a mousse but of course then my tart shells would go to waste so I restrained myself.

    They were done in under and hour and they turned out super delicious. The filling tasted like a richer version of classic key lime pie, the almost buttery nutty almond tart the perfect pairing with it! If you are a fan of key lime pie, but don’t want to make a whole giant one, give these babies a try!

    Mini Avocado Lime Cream Tartlettes

    Crust:

    • 1 cup almond flour
    • 1/2 cup coconut butter, warmed to liquid
    • 1 Tbsp almond butter
    • 1/4 cup maple sugar
    • 1/8 tsp sea salt

    Filling:

    • 3/4 cup full fat coconut milk (the thick part from the top of the can)
    • 1 medium ripe avocado
    • 1/3 cup lime juice
    • 1 Tbsp organic lime zest
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1/2 coconut butter, warmed to liquid

    Instructions:

    1. Combine all crust ingredients in a bowl, and mix together.
    2. Press the crust mixture into the bottoms of 4 mini tart pans. Place in the freezer while you make the filling.
    3. To make the filling, combine all ingredients in a high speed blender or food processor until smooth. Pour into the crusts, and set in the freezer until they firm up, about 30-45 minutes.
    4. Once they are set, enjoy!
    5. Store leftovers in an airtight container in the refrigerator for up to 1 week.
  • Vegan Hazelnut Bliss Bars

    Vegan Hazelnut Bliss Bars

    About 5 years ago, I made some really amazing raw hazelnut bars with some hazelnut spreads that Rawmio sent me.  They had a chocolate crust, a layer of plain hazelnut cream and a layer of chocolate hazelnut cream with chocolate on top.  They were amazing!  Well, fast forward to now, when I was looking through my recipes from back in the day and I said to myself, I need to make these again!  But the old ones required cracking raw coconuts open, and a spread that no longer exists, so I decided to revamp the recipe to make it easier to make (no cracking young coconuts this time, or sprouting buckwheat groats for the crust).  And I was in luck, because Raw Guru had recently sent me 2 jars of hazelnut butter!  One Dastony Hazelnut Butter and one Rawmio Hazelnut Coffee Spread.  The plain hazelnut butter is silky smooth with intense hazelnut flavor and the hazelnut coffee is crave worthy, like something you could just eat with a spoon.  I totally wanted to, but I needed it for the recipe.  But seriously it tastes like they melted their dark chocolate right into it and added a hint of coffee. So much better than any other store bought hazelnut chocolate spread I have tried. Definitely check them both out on their website!

    For these bars, I wanted the crust to be about the same as the old one, so I made only one swap.  I traded the sprouted dehydrated buckwheat groats for organic gluten free rolled oats.  Back in the day I had the buckwheat on hand at all times because I was eating a fully raw diet, but since I am not anymore I don’t make them often.  Hence the oat substitution.  I prefer to use the things I have on hand and didn’t want to go through the 2 day process of making the buckwheat groats.  The crust tastes the same with the oats, so it all works out.  It ends up tasting like chocolate cookie dough!  For the fillings, I made a hazelnut cream and a coffee chocolate hazelnut cream. They were so freaking delicious I wanted to keep sampling it.  But I had to stop so I had enough for the bars. They reminded me of cheesecake crossed with mousse.

    Lastly I sprinkled the top of the bars with hazelnuts and chocolate, because I thought that they needed a bit of  texture and I didn’t want a layer of melted chocolate like the other bars because it doesn’t look nice when you cut it.  I could not wait to try these!  But unfortunately I had to wait until the next day because I was making them at night after work. I have to say though, they are well worth the wait!  The creams are silky smooth with a rich hazelnut and chocolate flavor, and the rich chocolate crust is perfect paired with it! These are the perfect thing to make in the Summer because they don’t require the oven at all!

    Vegan Hazelnut Bliss Bars
    Makes 16 bars

    Crust:

    • 1 cup Raw Guru hazelnuts
    • 1 cup finely shredded dried coconut
    • 3/4 cup organic gluten free rolled oats (or you may also use quinoa flakes)
    • 1/4 tsp sea salt
    • 1/2 cup raw cacao powder
    • 3/4 cup soft medjool dates, pitted (if not soft, soak them until they are and drain them)

     

    Creams:

     

    Topping:

    • 1/2 cup chopped Raw Guru hazelnuts
    • 1/2 cup vegan chocolate chips or chopped vegan dark chocolate

     

    Instructions:

     

    1. For the crust, combine hazelnuts, coconut, oats, sea salt, cacao powder and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a 8×8 inch square pan lined with parchment paper. Set aside in the refrigerator.
    2. To make the creams, combine all ingredients but the hazelnut butter and hazelnut coffee spread in a food processor and process until smooth.  Remove from the food processor and divide into 2 bowls.  Place one back into the food processor and add the hazelnut butter.  Process until smooth, then place back in the bowl.  Add the second bowl to the food processor and add the hazelnut coffee.  Process until smooth, then pour over the crust, smoothing out.  Pour the plain hazelnut over that and smooth out. Sprinkle with the chopped hazelnuts and chocolate chips.  Place in the freezer until firmed up, for a couple of hours.  Or you can put it in the refrigerator overnight (but cover the top).
    3. When the bars have firmed up, cut into squares and enjoy!
    4. Store in the fridge.

     

  • Vegan Raspberry White Chocolate Cheesecake 

    Vegan Raspberry White Chocolate Cheesecake 

    I make my own Birthday cake every year, and half the time when I tell people that, they are baffled as to why.  I even had someone tell me that it was sad that I made my own, and someone else should make me one or buy me one.  But that is not how I feel at all.  My boyfriend or family would be happy to buy me one I am sure.  I mean, I grew up most of my life with other people making me cakes.  But at one point back when I was in college and I started baking a lot, I decided that I loved making my own, because then I could make something fun, something healthier probably than I would get at a bakery, and a cake that was exactly what I wanted.  Sometimes it was not cake at all, a few years  I made pies because I like those too and that was what I felt like. Even put candles in them and everything. Most years I have an idea of what I want way before hand.  Like last year,  I made a Vegan Snickers Pie.  It was bomb!  But this year I knew I wanted something with raspberries and vanilla and I went back and forth between cheesecake and a baked vanilla layer cake.

    I ended up deciding on the cheesecake, because I had a lot going on at the time, and I figured it would be easier to make, plus the heat index was 108F degrees that day and it was super humid, and I did not want to heat up the oven.  Also, I always know cheesecakes are going to be good and I hadn’t made one in a really long time.  They were my favorite dessert for a while a few years back when I ate only raw foods, and I made one almost every weekend. Now it is usually every few months, and whenever I make one I am reminded of how good they are.  Funny story, a raw vegan cheesecake was the reason I decided to go vegan. I made one, and it was so good, that I decided to never make a dairy cheesecake again, and that maybe I didn’t need dairy after all.  Because that was the main thing that was stopping me from being a vegan, the cheese and dairy products.  I became vegan after that and haven’t missed animal products. Anyways, back to the cake I made for my Birthday. I decided to make a raspberry white chocolate cheesecake.

    Raspberries are my favorite fruit, and back in the day when I was in school I would joke that if I ever owned my own restaurant I would name it “Raspberry”.  Yeah, that is not going to happen, but you get the idea, I really love raspberries.  I had plenty of cacao butter on hand, so a raspberry white chocolate cake was the perfect thing to make!  It is really quite simple to make a raw cheesecake too, don’t let this one fool you.  I made a raspberry filling and a vanilla filling, both containing the cacao butter for white chocolate, as well as a raspberry swirl. It turned out exactly how I wanted it!  So rich and delicious, creamy like dairy cheesecake, and scented with sweet raspberries, vanilla and white chocolate. This is the perfect cake for Summer!  So, if you have raspberries on hand, give it a try!

    Vegan Raspberry White Chocolate Cheesecake 
    Makes one 8 inch cake

    Crust:

    • 1/2 cup finely shredded coconut
    • 1/2 cup gluten free organic rolled oats
    • 1/2 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/4 tsp sea salt

     

    Filling:

     

    Instructions:

    1. Oil an 8 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine the coconut milk, cashew butter, maple syrup, lemon juice and zest, vanilla and sea salt in a high speed blender or food processor and blend until smooth.  Add 1/2 cup of the coconut butter and cacao butter and process until smooth.  Divide the filling between 2 bowls.
    4. Add one bowl of filling back to the food processor and add 1 cup of raspberries and 2 Tbsp coconut butter and process until smooth.  Pour back into the bowl and set aside.
    5. Rinse out the food processor and puree the other 1/2 cup of raspberries until a loose jam consistency.
    6. To assemble the cake, Pour all but about 1/4 cup of the raspberry cheesecake filling over the crust, then drop some of the raspberry puree over that by the tsp, and swirl with a knife.  Then pour the vanilla filling over that, and drop the raspberry filling and raspberry jam over that by the tsp (you may have extra, but don’t add it if you have enough already on top of the cake or it will look messy) swirling it with a knife to make the top pretty.
    7. Place cheesecake in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
    8. Remove from the freezer, un-mold, and enjoy!  Store any leftover cake in the refrigerator.

     

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick.

     

  • Matcha Mint Chocolate Chip Energy Bites

    Matcha Mint Chocolate Chip Energy Bites

    It is in the single digits here in Minnesota.  When I went to yesterday morning it was -5F degrees.  Which kind of feels like a shock right now because it has been in the 30s and 20s lately and that feels pretty warm compared to this.  I like to go outside and soak up the sun, but that is kind of hard for me right now since no matter what I wear the cold seems to find it’s way in.  I would run in this weather because at least I am working up a sweat (kind of), but walking is hard because I just don’t ever get warm.  I have become wimpier I have decided the older I am, because when I was in high school, I spent every day of the Winter outside pretty much for Nordic skiing practice even when it was below zero.  Not so much now.  I am kind of hibernating, and I know I should be stronger as a Minnesotan but oh well.  I am finding plenty of things to do indoors though, and at least I can still use my treadmill and bike so I don’t go stir crazy.  I have been making delicious things in my kitchen as well, some more time consuming, like the Sweet Potato Lasagna I made for Christmas, and some super simple, like the Matcha Mint Chocolate Chip Cookie Energy Bites I made last night.  I am obsessed with matcha lately.  It is not just for drinking (although I do drink it daily), it is awesome in sweet applications.

    I have a container of energy bites on hand at all times.  Although they are a good snack, and pack plenty of energy, they are mostly eaten as dessert.  Because they taste just like bites of cookies, but are way better for you.  I always include some sort of protein powder, some nut butter, and plenty of healthy seeds.  For these ones I used almond butter because it goes well with matcha, and a bit of coconut butter to firm them up.  I sweetened them with dates, and it was just enough to make it taste like the brown sugar in cookies. I added in hemp and chia seeds for some heart healthy omega 3 oils, and lastly some refreshing peppermint.  It was heavenly just like that, but there was one last thing I needed to add, some chocolate chips.

    Dark chocolate vegan chocolate chips of course.  I rolled them into balls, chilled them and voila!  Deliciousness.  These are relatively quick and painless to make. They are sweet, minty, crave worthy and delicious.  They taste like cookies but you don’t even need the oven. You will get some antioxidants from the green tea, fiber from the oats and seeds, omega 3 oils from the seeds, and protein from the powder and almond butter, these are a balanced snack with benefits!  If you are craving cookies but want something a little healthier give them a try!

    Matcha Mint Chocolate Chip Cookie Energy Bites

    Makes 16

     

    • ½ cup raw coconut butter, warmed to liquid
    • ½ cup raw almond butter
    • 1/2 cup pitted medjool dates
    • 2 Tbsp matcha powder
    • 1/2 tsp peppermint extract
    • 1 1/2 cups raw gluten free rolled oats
    • ¼ cup chia seeds
    • ¼ cup hemp seeds
    • 3 Tbsp vegan vanilla protein powder (I used Sunwarrior, but I like Sprout Living too)
    • 1/2 cup vegan dark chocolate chips

     

    Instructions:

    1. In a food processor, combine the coconut butter, almond butter, dates, matcha and peppermint together, and blend until smooth, then add the chia seeds, hemp seeds, and protein powder and blend again until well mixed.
    2. Add the oats and blend until mostly smooth (of course there will still be a few bits and the seeds will stay whole mostly but it is ok).
    3. Add the chocolate chips, and pulse until they are evenly distributed.
    4. Remove from the processor and squeeze and roll into balls with your hands. Set those on a parchment paper lined tray, and place in the freezer for about 30 minutes.
  • Vegan Snickers Pie

    Vegan Snickers Pie

    People always ask me why on earth I make my own Birthday cake.  Well, it is simple.  I can’t get the kind of cake I want anywhere, and I actually enjoy making my own.  I mean, where around where I live can I get a refined sugar free vegan dessert with no cheater ingredients?  Probably nowhere, and it would cost me an arm and a leg I am sure. A few times in the past making my own Birthday dessert didn’t work out so well.  like when I was younger and I tried to make a pink cake with beet coloring and it turned brown and tasted beety.  That wasn’t cool.  Or the time I tried to make a chocolate cake with ganache, following someone else’s recipe only to have it all run off the cake and plate and onto the floor.  Luckily this type of thing hasn’t happened in the past 8 years with my Birthday cakes at least.  Most of them turn out well.  I suppose that is a chance you take when creating a recipe for the first time for your Birthday.

    This year I did not even make a cake.  I made a pie.  Because it is my Birthday, so I can make whatever I choose!  This isn’t the first year I have done this, I made a peanut butter and jelly cream pie a few years back and it was pretty bomb.  One of my favorite recipes actually!  Also, my Birthday is in the Summer, so some years I just don’t want to heat up the oven, which is part of why I made a no bake pie.  The main reason though why I made this pie is because I wanted something dreamy, rich and creamy for my Birthday dessert.  The Vegan Snickers Pie I chose was all that and then some.

    I made a no-bake oat and coconut based chocolate crust. It was easy to make and the perfect carrier for the creamy fillings.  I made both a peanut butter mousse (kind of to replace the nougat portion of the snickers), and a chocolate peanut butter mousse because why not make this extra decadent.  And I made both a plain caramel and chocolate caramel to swirl into it.  It may sound complicated, and yes this pie has a few steps but it is worth it.  And you are actually just adding cacao powder into plain for both the caramel and filling to make the two flavors of each.  I sprinkled some peanuts on top, since this was snickers, and I could not wait for it to chill and be ready to try!

    It turned out super decadent and delicious.  It was just what I wanted for my Birthday dessert!  I may be 32 now, but I still feel like I am 25, and yes I still enjoy things like gooey snickers pies for my Birthday.  You don’t have to wait for your Birthday to make this, try it out now when you are craving something delicious.  Just for the heck of it!  You will be happy you did!

    Vegan Snickers Pie
    Makes one 8 inch pie

    1 9 inch pie plate or removable bottom tart pan

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup Bob’s Red Mill gluten free rolled oats
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup organic peanut butter
    • 1 cup coconut butter warmed to liquid
    • 2 Tbsp cacao powder or unsweetened cocoa powder

    Caramel:

    • 1 cup soft, pitted medjool dates (soaked in water 30 minutes, and drained well before using if not soft)
    • 1/4 cup peanut butter
    • 1/2 cup filtered water
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 1 Tbsp cacao powder or unsweetened cocoa powder

    Peanuts for topping

     

    Instructions:

    1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch pie crust, or a 9 inch removable bottom tart pan or pie pan greased with avocado oil (or other oil that doesn’t harden when chilled).
    3. For the filling, combine all ingredients but the cacao powder in a high speed blender and blend until smooth. Divide between 2 bowls, and whisk the 2 Tbsp cacao powder into one. Pour the one with the cacao powder over the crust and smooth to the sides.  Set this and the bowl of other filling aside.
    4. For caramel, place all ingredients but the cacao powder in a high speed blender and blend until smooth, then divide between two bowls and whisk the cacao powder into one of them along with 1 Tbsp filtered water.  Drop half of each of the two caramels (the plain and the chocolate) over the filling by the heaping teaspoon, then swirl it with a knife or toothpick to marble it.  Pour the plain filling over that, then repeat with the rest of the caramel, swirling it with a knife.  Sprinkle peanuts around the edge of the pie.  Place in the freezer until set, about 2 hours.
    5. Pie keeps refrigerated for 1 week in a container.
  • Vegan Almond Caramel Bars

    Vegan Almond Caramel Bars

    Wednesday was hot, hot, hot.  Well, in the 90s with high humidity.  I know some people love this weather, and it is great for laying around at the pool, but not so much for running in, or working in a hot kitchen all day both of which I had done.  From the moment I woke up I felt sweaty and I felt like someone had dumped a bucket of water on me after my run.  Eric asked me, how can you stand to go out in this and workout?  I said, I don’t always enjoy it but I have to get used to it because I am sure one of my races will be on a hot day.  Plus, it seems a little less hot once you are used to it.  Or I feel like that at least.  My favorite season is actually Fall, because it is moderate most of the time.  But my Birthday is smack dab in the middle of Summer, July 15 and that is almost always a hot day.  That doesn’t stop me from doing fun things though, usually outdoors.  So anyways, we are into that part of July now and so I am trying not to heat up the oven as much making things some days that don’t require baking.  I had been gifted some almond butter and wanted to make something with it.  I thought about incorporating it into something with ice cream, which would have been nice, but I still had some other ice cream on hand.  Or maybe just ice cream sandwiches, but I would have to bake cookies which would defeat the purpose.

    Well, on my walk after work as I sweated some more I came up with the most delicious idea for no bake bars.  Almond Caramel Bars.  A cookie like layer for the base, with oats, almond butter and maple syrup that tasted like oatmeal cookies.  I wanted to keep these simple.  Although it looks like these have a lot of ingredients it is actually only 8, including salt and water.  For the caramel, I made my classic date caramel with almond butter  and a little coconut oil to thicken and it was super delicious!  I could not stop sampling it.  I knew it would be good with that oatmeal cookie later.

    I couldn’t just leave them like that though.  I thought about just melting chocolate and smoothing it over the top, but that doesn’t always cut so nice and I wanted something crunchy so I decided to add chopped toasted almonds and dark chocolate.  That was the perfect choice.  That little bit of dark chocolate made these extra good.  The are gooey, sweet, crunchy, and a little salty.  All of the things I look for in a crave worthy dessert.  If you don’t want to heat up your oven give these a try.  Not a fan of almonds?  You could use another nut butter, and that type of chopped nut on top.  I hope you are all staying cool where you live!  I heard some parts of the US were up in the 100s this week.

    Vegan Almond Caramel Bars
    Makes 12

    Crust:

     

    Caramel:

    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes & drain before use)
    • 1/3 cup almond butter at room temperature
    • 1/4 cup coconut oil, warmed to liquid
    • 4 Tbsp filtered water
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Topping:

    • 3/4 cup chopped toasted almonds
    • 3/4 cup chopped vegan dark chocolate

     

    Instructions:

    1. Combine all crust ingredients in a food processor and process until holding together when squeezed.  Press into the bottom of a parchment lined pan and set aside in the freezer.
    2. To make the caramel, combine all ingredients in a high speed blender or food processor and process until smooth. If you do not have a high speed blender and you still have little date bits you may strain the caramel through a fine meshed strainer to remove them.  Pour the caramel over the prepared crust.
    3. Sprinkle the toasted almonds and dark chocolate chunks over the caramel and press lightly so that they stick.
    4. Place the bars in the freezer for a few hours until firm.
    5. Cut into 16 bars. Enjoy!
    6. Store any extra bars in the refrigerator in an airtight container.
  • Vegan Key Lime Cheesecake

    Vegan Key Lime Cheesecake

    I can not believe Easter was last weekend!  The weeks have been flying by lately, and now it is starting to finally green up outside, so it is fitting I guess.  It always feels a little odd when Easter falls in March and it is still cold and brown outside.  I see flowers starting to come up and leaves starting to sprout and that makes me happy.  I have been enjoying my runs and walks outside more now that it is not just brown, at least on the days it is sunny and not raining.  So, since Easter was last weekend, I had to make something really good for dessert.  I didn’t make anything to extravagant for dinner, just a roasted vegetable lentil salad (because I wanted to spend time doing things besides cooking), so the dessert was the star of the show and I made it ahead of time.  It has been at least a year since I made a full sized cheesecake, so that was what I wanted.  Also, key lime pie was a close second…so I incorporated that into the cake, making a Key Lime Cheesecake!

    I have always been a key lime pie fan, ever since my Mom and I first enjoyed it when I was little, then recreated it many times at home.  It became our favorite dessert!  It has to be just the right amount of tart and sweet too.  Not too sweet that the lime is barely there.  The lime must be very present, and aromatic.  Which requires a lot of lime zest.  Luckily I just got myself a new citrus zester!  For the crust, I kept it simple, just throw in the food processor, blend and press into the pan.  No baking or anything required.  I made it rich with pistachios, sweetened it with dates and coconut and used rolled oats and coconut as the binder.  It was sweet, crunchy and delicious!

    For the filling, I thought about using just a coconut base, but then decided that I wanted to include avocado as well to make it extra rich and silky. Some of the best key lime pies I have made included avocado so I knew this would be fabulous!  I made it plenty tart with lots of lime zest and juice. This cake came together fast and easy.  The hardest part was waiting for it to chill and set.  Once set, I topped it off with fresh berries and it was lovely.  But the important thing is it tasted even better than it looked.  The perfect balance of sweet and tart, and it tasted just like key lime pie but in cheesecake form.  I hope you all had a wonderful Easter weekend!

    Vegan Key Lime Cheesecake
    Makes one 8 inch cake

    Crust:

    • 1/2 cup pistachios
    • 1/2 cup finely shredded coconut
    • 1/2 cup gluten free organic rolled oats
    • 1/2 cup pitted medjool dates (if not soft, soak them in filtered water first)
    • 1/4 tsp sea salt

     

    Filling:

    • 1 15 oz can Thai Kitchen organic full fat coconut milk
    • 2 large avocados (about 1 cup mashed)
    • 2 Tbsp organic lime zest
    • 1/2 cup lime juice
    • 1/2 cup maple syrup
    • 1/4 tsp sea salt
    • 1 1/2 cups raw coconut butter (NOT OIL), warmed to liquid
    • 1 large handful spinach

     

    Instructions:

    1. Oil an 8 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth. Pour the filling over the prepared crust, and place in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
    4. Remove from the freezer, un mold, and enjoy!  Store any leftover cake in the refrigerator.