Raw Vegan ‘cheese’ cakes (splash of pastel yellow)

I’m not a vegan, but I’ve realised how healthy the vegan diet is, so I devised a quick recipe for a relatively healthy ‘cheese’ cake dessert.

Preparation time: 20 minutes

Ingredients

  • 1/2 cup almonds
  • 1/3 cup sultanas
  • 3/4 cup white quinoa
  • Slice of lemon
  • 1 teaspoon coconut oil
  • 6 heaped teaspoons soy yogurt (or greek yogurt)
  • 1/2 cup soy milk (or cows milk)
  • Half tablespoon maple syrup (or manuka honey)
  • 8 blueberries
  • 8 raspberries

Method
Base
1. Soak sultanas in tap water for 5 minutes
2. Cut up almonds into small pieces


3. Line cupcake tray with casings
4. Drain sultanas
5. Put sultanas and almonds in blender and chop until mixed together (I recommend using the Nutribullet – 5 seconds)
5. Press almond mixture into bottom of cupcake casings and put in fridge
‘Cheese’ Cake
1. Blend white quinoa, juice of the lemon slice, coconut oil, yogurt, soy milk until smooth and creamy
2. Empty mix into a bowl


3. Mix in honey (more can be added depending on desired taste) – don’t make too sweet as base is very sweet, and the cake must complement it.
4. Pour mixture into cupcake casings on top of base.
5. Slice cuts into blueberries and raspberries
6. Place raspberries and blueberries on top of cakes


7. Place in freezer for 6 hours

ec01fe89bc9a26bbd4164c47cc913a34

Lemon Yellow for a Vegan ‘cheese’ cake

xx

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