When dealing with pomegranate, you have got to get yourself mentally prepared. The pomegranate seeds are stuck deep inside the fruit and it requires quite a bit of patience to extract them. Never mind if it feels like eternity, it is so delicious that I don’t mind will be digging out the gold. Best of all, I use that time to meditate and be in the present.
I’ve tried it with raspberries and blueberries so I felt I needed to close the loop of vegan cheesecake testing with this recipe. For the occasion, I also changed the format and opted for mini cheesecakes. Then I realized that it would be super difficult to remove them from the pan….
There is nothing best than starting the day with a royal breakfast consisting of jasmine green tea AND homemade matcha muffins. Plus how fun is that green colour? After many experiments, I came to the conclusion that matcha develops its full potential when adding white chocolate!
My last vegan cheesecake featured raspberries and it was so delicious that I wanted to challenge myself again with a 3-layer no-bake cheesecake. I’m pretty happy with the result, visually and gustatively speaking. It surely takes a bit more time to prepare than my previous cheesecake recipe.
When they are in season, I can’t get enough of red fruits, especially raspberries. In this recipe, I’ve used a little bit of coconut flour to add an exotic and summery touch. I like blending different types of flours not only for the flavor but also...
I finally did it! My first raw raspberry cheese cake. I divided the quantities by two and my hubbie and I only managed to eat a fourth of the cake (together). How long is it going to take us to finish it? Who knows….Francois just said he had eaten for the next 3 days! Raw cheesecakes of all sorts are 95% nuts and 5% fruits (have a look at the ingredient lists and just do the maths!). No wonder it could satisfy a whole rugby team right before a world cup...
If you are reading this recipe and it’s the middle of summer, your fate is in really good hands. Why? Because this dessert (or breakfast, you decide!) is such a treat for summer weather! Adding mango to your regular chia seed pudding will definitely bring the exotic touch you were maybe missing. At least I was 🙂 To create this delicious recipe, it is super important that you choose ripe mangos.
I can’t say I have a sweet tooth and I’m quite picky when it comes to desserts. Clearly, sugar & fat bombs are not for me. I’ve always loved yoghurt (French people eat up to 3 yoghurts a day!!!) and as I grew a bit tired of eating the same industrial fruit yoghurts on repeat, I thought that I should try something new (and more natural!). The great news is that pomegranates are back in season! Yeahh!
What happens when you go to the best Italian restaurant in town (I’m talking about “Ask for Luigi” in Vancouver) and you get a grasp of how delicious their olive oil cake tastes because your hubby lets you have a spoon or two (for the record, I did not order dessert because I thought I was full)? Well of course you want to try and see if you can bake as well as Luigi!