I haven’t had a Strawberry Cheesecake in ages, and I haven’t made one in even longer. Since Bangkok has been on fire with up to 37°C at the moment, I thought I need to make a refreshing sweet treat to keep it cool and cheesy. 🙂
I have also made a to die for Raw Vegan Pumpkin Pie that you must try if you love pumpkins!
I am striving to be on a fully raw vegan diet as much as possible. It makes me feel replenished and simply juicy from the inside out, and I can only recommend you to strive to eat more high water content food. You will feel the difference in the most beautiful, rewarding way. A high water content raw vegan diet has so much to give. I believe that most of the reasons for age-related deterioration come from severe dehydration. Everything that we eat should have high water content. Our body can absorb the water from fresh fruits much better than the water from the tap or bottle. Anything low in water content only deprives the body of water so it can travel through your digestive tract and be eliminated. Sometimes it gets stuck, and that’s where issues start to accumulate.
So keep it juicy, my friends and try this beautiful Strawberry Cheesecake raw vegan recipe; you won’t be disappointed.
If you want a taste of heaven, make this bowl now!!!
Lately, I’ve been yet again obsessed with smoothie bowls.
Truly once you get rid of sugar and high salt in your diet, especially from processed food, your taste buds gets back to their natural state and you start to taste more. Health is a journey and what mother nature has to offer is so beautiful. Nature is truly the best chef there is. This creamy coconut smoothie bowl is yet another example of how easy it is to stay on top of your game, my friends.
If you want to add more greens into your diet and up that protein try my green smoothie bowl recipe which is just as quick to make.
This makes the perfect breakfast or snack when you’re in a rush but need something substantial (and want something pretty). It’s especially great for the summer months when we’re all looking for another way to cool down and keep time in the kitchen to a minimum.
It is a recipe I always do at least one time a day. Being nice to your inside is one of the best ways to positively impact your outside. It’s my daily collagen cream, Vitamin C serum, and toner. All in one, and it tastes delicious too! Play around and experiment adding varieties of fruits like blueberry or mango and make sure that you have always frozen bananas in your freezer. 😉
Adding a hearty smoothie bowl to your daily or almost daily meal routine, you will find just how much your body can transform itself with simple, clean food. And as always my loves, stay juicy. xx
Creamy Coconut Smoothie Bowl
- 4 cup ripe banana frozen
- 1/2 cup coconut milk
- 1/2 cup filtered water
- 4 Tbsp maple syrup
- fresh raspberries
- 4 Tbsp cacao nibs
- edible flowers
- In a blender combine banana and coconut milk. Blend until smooth and creamy.
- Arrange toppings as you please and enjoy right away!
Cacao bliss balls are a quick health boosting snack with only 5 ingredients and are perfect for meal prep. They are raw, vegan, gluten-free, and have no added sugar!
Fudgy, cacao vegan bliss balls made with wholesome ingredients? Yes, please!
WHAT IS THE DIFFERENCE BETWEEN CACAO AND COCOA POWDER?
The raw beans contained within the sticky matrix of the cacao pod don’t taste much like chocolate. Therefore, even raw cacao products aren’t made with beans straight from the pod. Once cacao beans are harvested, they go through several processing steps. Firstly they are fermented and then dried. This stage is the raw cacao powder.
The cacao powder are further processed by roasting at a much higher temperature and typically supplemented with additives to cut the bitterness. The roasting process fully develops the chocolate flavor and gives them some sweetness but many of these beneficial nutrients degrade and are no longer significantly present in the powder—quite the unnecessary loss in nutrition.
Minimally processed cacao powder is an abundant source of minerals (iron, magnesium and potassium), fiber and those unique antioxidants called flavanols, which support cardiovascular and brain health.
WHAT ARE BLISS BALLS?
Bliss balls are also known as energy bites or energy balls. These cacao bliss balls are quick and easy to make and have only 5 ingredients. So you don’t have an excuse not to make them! They are the perfect snack and great to prepare ahead of time as they last for a long time in the fridge and outside the fridge. These bliss balls are made with whole food ingredients like cashew, raisins and cacao powder.
Just like my original raw vegan almond coconut balls, this cacao version is sure to become a family favourite snack in no time!
HOW TO MAKE CACAO BLISS BALLS
All you need to make these bliss balls is a food processor and 5 ingredients: cashew nuts, raisins, cacao powder, vanilla bean and sea salt.
HOW LONG DO BLISS BALLS LAST?
You can store these cacao bliss balls in the fridge or outside the fridge for up to 7 days in an airtight container. You can also store them in the freezer to enjoy later.
They’re so chocolaty, rich and moist. The longer you blend them the more of the oils from the cashews are released and get a little more fudgy and sticky.
Raw Cacao Bliss Ball
- 1 cup cashew nuts
- 1 cup raisins
- 1/3 cup raw cacao powder
- 1 tsp pure vanilla extract
- pinch sea salt
1. In a food processor combine all the ingredients and blend until dough consistency. 2. Form into bite size balls and cover with extra cacao powder. 3. Store in an airtight container in the fridge or outside the fridge for up to 7 days, or in the freezer for 1-2 months.
More Healthy Snack Recipes
For more healthy inspiration, these recipes all make simple, healthy snacks too:
COCONUT MANGO FLOAT CAKE
Are you a fan of no-bake and chilled fruit cakes like this one? This coconut mango float cake is the perfect summer dessert and one of the easiest cakes to whip up!
You don’t need an oven to make a great dessert.
Mango float cake is a very popular Filipino dessert ‘icebox cake’ also called Mango Royale, that is a big hit during the holiday seasons or any other special occasion. Soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers. It’s creamy and refreshing with loads of bright, summery fresh fruit flavor. This vegan version tastes so legit it’ll surprise everyone at your next party! You can also replace mangoes with peaches.
I soak the crackers in evaporated milk before layering it down. This will help to make it easier to cut through the cake without mushing it down and it adds another rich comforting flavor. Veganising this mango float cake is so easy with Nature’s Charm evaporated milk, coconut whipped cream, and condensed milk.
You may line your container with parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.
The hardest part of the recipe is waiting for the cake to set!
I can’t wait for you to try. Enjoy making this fluffy goodness! Love, always. xx
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Coconut Mango Float Cake
- Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas
- 2 can Nature's Charm coconut whipped cream chilled overnight
- 100 g Nature's Charm condensed milk
- 100 g Nature's Charm evaporated milk
- 1 tsp vanilla extract
- pinch of sea salt
- 2 sweet mangos about 400g diced
- 300 g vegan graham crackers
- Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla, and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
- In a separate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just a couple of seconds. It should not become soggy.
- Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture, and remaining sliced mangoes. Spread the mangoes evenly and finish with sprinkles of crushed crackers. Place in the freezer.
- Chill for at least 3 hours before slicing. Serve and enjoy!
You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.
This recipe is proudly sponsored by Nature’s Charm.
High Vibration Raw White Chocolate
The simpler the meal the better you feel. Truly this raw white chocolate recipe is one of my favourite and so quick and easy to whip up! All you need are 4 ingredients and you’ll have a very satisfying mouthful of creamy divine goodness!
Play around and omit the vanilla bean with 1 teaspoon of freshly squeezed lemon or orange juice instead.
These white chocolates do best stored in the freezer, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment. Or soak energy bliss balls into the white chocolate mixture and you’ll have a coated treat of energy packed snacks or desserts. Happy creating!
Raw White Chocolate Recipe
- 3 Tbsp raw cashew butter
- 3 Tbsp raw coconut oil
- Pinch vanilla bean
- Pinch salt
- Add all ingredients into a bowl and mix until nice and creamy. Spread into a chocolate mold and let set in the freezer for at least 2 hours. Keep in the freezer.