Orange, Lemon, and Blueberry Mini Vegan Cheesecakes

It's New Year's Eve. We celebrate with our little one and another family that also has a young boy. ithas been our tradition to celebrate with them for the past decade before either of us had children. We used to even stay up until midnight. Now we go home mid evening to put our kids to bed. Ain't it grant getting old. Tonight we're going to their place, and bringing dessert. I decided to makes something fruity and fancy.  Historically when I've made mini vegan cheesecakes they involved cashew cream instead of cream cheese or ricotta, and blueberry topping. This year, they've been elevated up a notch or two.  The gorgeous organic navel oranges on the counter inspired me to make a layered concoction. The bottom layer of course is the faux-graham wafer crust, followed by a dreamy orange cheese cake layer, a bright lemon cheese cake layer, and finally an abundance of blueberries layer. The fruity flavour combinations are pleasing, although perhaps the colour contrast between the layers is a little inadequate to see it very well.


Please note, they are best after being refrigerated for 24 hours. Don't know why. Which is great because they can be made ahead.

filling:

Lemon Cheesecake Layer:
filling ingredients:

3/4 cups raw cashews soaked in water and sea salt for 2 hours, then rinsed
1/2 cup water
4 tbsp agave
4 tbsp lemon juice
20 drops lemon essential oil
2 tbsp coconut oil



1/4 tsp sea salt

2 tbsp finely ground white chia seeds



Orange Cheesecake Layer:

filling ingredients:

3/4  cups raw cashews soaked in water and sea salt for 2 hours, then rinsed
2 small navel oranges, zested, peeled, and pureed. reserve 1 tsp of zest  (dispose of peel and any stray seeds) (use 3 small navel oranges next time)
2  tbsp agave

1 tsp orange zest if you have used organic oranges
2 tbsp coconut oil

1/4 tsp sea salt

2 tbsp finely ground white chia seeds



filling directions:

1. in a food processor, process the ingredients until creamy and smooth, scraping down the sides as needed



crust:

ingredients for the crust:

1 cup almond flour

1/2 cup shredded coconut (I gave it a quick pulse in my grinder to make the shreds small)

1/4 cup coconut sugar

1 1/2 tsp ceylon cinnamon

1/2 tbsp ground vanilla bean

1/4 tsp sea salt

2 tbsp extra virgin coconut oil

2 tbsp water

directions for crust:

1. combine the above ingredients in the order listed, mixing well with a fork before adding the water



Blueberry topping:


topping ingredients:


2 cup frozen blueberries
2 tbsp arrowroot powder
1 pinch sea salt
4 tbsp coconut sugar
splash of vanilla extract
a pinch of ground vanilla bean

topping directions:

1. combine ingredients and let defrost
2. mix well




Making the cakes:

preheat the oven to 345

1. once all three parts have been made, you are ready to start

2. scoop the crust mixture evenly into 18 silicone muffin cups  and flatten with your fingers
3. spoon each flavour of cheese cake filling evenly over the crust, and bake for 10 minutes at 345
4. after 10 minutes of baking, spoon the blueberry mixture evenly over the partially baked cakes, then bake for 25 more minutes. 

cool thoroughly before removing from the silicone cups.
I store them in the silicone cups in the fridge, and just remove them prior to serving.

notes:
1. bake at 345 for 30-25 minutes
2. if using the blueberry topping, add after 10 minutes of baking, then bake for 20-25 minutes more
3. cool before removing from the silicone muffin cups
4. makes 18 baby cheesecakes
5. make the day before, and serve chilled

Orange and lemon ice cream -- an awesome vegan treat

ingredients:

400 ml can of organic coconut milk (don't use low fat, use regular)
1/2 cup coconut nectar

30 drops orange essential oil
30 drops lemon essential oil

1/4 tsp sea salt


directions:

1. combine the ingredients and chill
2. freeze in your ice cream maker according to the manufacturers directions.

I made a double batch!!!

Due to such things as the coconut milk and the coconut nectar, this ice cream stays creamy and smooth when frozen. Yum yum yum.

Chocolate and Orange do the energy bar -- raw, vegan, nut free, school friendly!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
30 drops orange essential oil

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Fruity Superfood Berry Energy Squares -- perfect for school

Raw, organic, vegan, sugar free, gluten free, superfood fruity energy squares. A good snack to grab on the go. Delicious, addictive, and fantastic. I put twice the quantity of goji and golden berries in this batch as I usually do. Additionally, the lemon and orange extract boost the fruity-ness of the equation. Since I can't do peanut butter for stuff I'm sending with my son to school, I'm going all berry-splosion on his ass. Kapow!!!!

ingredients:

1 cup raw sunflower  seeds

1 cup shredded coconut

1/4 cup organic sesame seeds

1 tsp orange extract
1 tsp lemon extract

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder

1/4 cup hemp hearts

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon (if you don't have ceylon, skip this part, because saigon or korintje won't work)

3/4 tsp sea salt

1 cup pitted honey dates

1 cup goji berries

1 cup golden berries

1/4 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up

4. add the coconut oil, and pulse

5. add the coconut butter, and pulse

6. divide between 2 square silicone pans, score into pieces, and  chill

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

Orange or Lemon Macaroons -- gluten free, grain free, sugar free, vegan and great!

Swoooooooooon.

I don't know what it is -- the combination of coconut nectar and orange essence? These are awesome. So simple.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup coconut nectar

1 tsp lemon extract or 1 tsp orange extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the coconut nectar

2. add the lemon or orange extract, the sea salt, vanilla bean, and ceylon cinnamon

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. roll into balls and flatten, place on a lined baking sheet

7. makes 24-28 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container