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vegan cheese cake

Refreshing No-Bake Blueberry Bliss Bars | Raw Vegan

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A summer dessert to cool you off, and keep your house cool too. These Coconut Blueberry Bliss Bars are perfect for a hot summer day.

With just a few ingredients, and a couple hours of freezer time later, you’ll have a melt-in-your-mouth treat to drooooool over.

It’s berry season, so hit up your farmer’s market, or order some from a local farm. Go organic and as local as possible for the juiciest berries around.

No-Bake Blueberry Bliss Bars | Raw Vegan
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No-Bake Blueberry Bliss Bars | Raw Vegan

Recipe by JulesCourse: dessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes

Ingredients

  • Crust:

  • 1 cup rolled oats

  • 1 1/2 cups medjool dates (18 dates)

  • 1 tsp cinnamon


  • pinch of sea salt

  • Filling:

  • 1 can coconut cream (just the solid stuff, about 1/3 cup)

  • 1 ripe banana

  • 1 cup blueberries

  • 1 tsp vanilla

  • 1/4 cup maple syrup

  • 1 tbsp lemon juice

Directions

  • Line an 8×8 pan with parchment paper.
  • Blend all crust ingredients together in food processor until evenly blended.
  • Press the crust down evenly into the pan. Place in the freezer while you make the filling.
  • Put 1/4 cup of the blueberries aside, and blend all the filling ingredients together in the food processor until smooth. At the end, hand mix in the whole berries.
  • Pour the filling over the crust, then place in the freezer for about 2 hours.
  • Slice and enjoy!

Notes

  • Prep time doesn’t include freezer time of 2 hours
  • To make an even creamier version, replace the banana with another 1/3-1/2 cup of coconut cream from another can!

Want a plant-based kickstart?

Try out this vegan handbook and mini challenge: #PlantsForAWeek

Raw Vegan Matcha Charcoal Swirl Cheese Cake

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Forget friends with benefits… dessert with benefits way more fun. And yes, this raw vegan matcha charcoal swirl cheese cake does taste as good as it looks.

This luscious  dessert is a crowd-pleases and SO easy!! It only takes 15 minutes of actual time in the kitchen for you. The rest of the time is for soaking the nuts and freezing the cake so it’s a cheese cake-like texture.

Matcha + Activated Charcoal.

Mixing these two wonders together creates a black and green galaxy of antioxidants and intense detoxifying powers your body will thank you for. Matcha does wonders as an antioxidant powerhouse, and activated charcoal actually binds to toxins and heavy metals in your body (great for hangovers).

This crust is just 3 main superfood ingredients with some lemon zest and sea salt. Easy as pie (crust).

Who knew dessert could be so powerful?

Matcha is one of the most powerful antioxidants in the world. I’ve been loving the ceremonial grade DoMatcha. They’re all about quality and transparency with their matcha (check out where they source it from and how it’s made here).

I’m so in love with matcha. One of my Jules Fuel overnight buckwheat oat breakfast cereals is made with DoMatcha, and when I’m working from home I end up having at least 2 matcha hemp milk lattés throughout the day, and I feel gooooood about it.
This dessert was a hit at my good friend’s 30th birthday (Happy Birthday Shannon). No one was vegan, and everyone wanted more 😉

7  benefits of Matcha:
  1. Antioxidant powerhouse! Matcha helps slow aging process by fighting free radicals and protecting your cells from damage and minimizing your risk for disease
  2. Sustained energy release compared to coffee (no jitters)
  3. High in the antioxidant EGCG, which is shown to boost metabolism, increase fat loss, and help prevent disease
  4. 137 times more antioxidants that your typical green tea
  5. L-theanine in matcha improves memory and boosts your mood by helping produce dopamine and serotonin
  6. High levels of chlorophyll in matcha detoxifies your body by helping remove heavy metals and chemical toxins
  7. Increases your immunity with it’s antibiotic properties and good levels of vitamin A, C and potassium

5.0 from 1 reviews
Raw Vegan Matcha Charcoal Swirl Cheese Cake
 
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Prep time
Cook time
Total time
 
A decadent, raw vegan dessert packed to the brim with antioxidants and detoxifying effects! It only takes 15 minutes of actual 'work in the kitchen time', the rest is freezing or soaking time! It's delish and has mega benefits.
Author:
Recipe type: dessert, pie, raw dessert
Cuisine: raw vegan
Serves: 10-12
Ingredients
  • Crust:
  • ½ cup oats (gluten-free if needed)
  • 1 cup pitted dates
  • 1 cup walnuts
  • 1 tsp lemon zest
  • ⅛ tsp salt

  • Filling:
  • 2 cups cashews, soaked at least 3 hours (or 1 hour in hot water)
  • 1 cup full fat coconut cream (scrape the solid white stuff out of the can, leave the liquid)
  • ½ cup maple syrup
  • 1 tsp vanilla
  • juice of 1 large lemon
  • 2 tbsp coconut oil
  • 2 tsp matcha powder (I used ceremonial grade matcha fromDo Matcha)
  • 1 tsp activated charcoal (sub cacao powder)
Instructions
  1. Make crust: in your food processor, blend dates until they've become small chunks or a ball. Remove from food processor and blend walnuts and oats until their a fine meal. Add the dates back in. Blend until well combined. Texture? It should stick together when squeezed.
  2. Press crust into a parchment lined spring form pan (up the sides too).
  3. Place the crusted pan into the freezer.
  4. Make filling: in your blender, blend cashews, coconut cream, maple syrup, vanilla and lemon until smooth and silky. This will give you 2½ cups of white filling.
  5. Pour ¾ of the filling (1¾ cups) out into a jar, keeping half of the filling in the blender.
  6. Add matcha to the blender and blend until combined.
  7. Pour matcha filling in the pie crust.
  8. Blend the rest of the white filling with the activated charcoal (or cacao).
  9. Drizzle the activated charcoal filling in a swirl over the matcha filling. Use a butter knife or chop stick to create art! (zig zag motion)
  10. Place the pie in the freezer for at least 2 hours.
  11. When you're ready to eat it, take it out of the freezer and let sit 10 minutes.
  12. Store it in the freezer!
Notes
The actual 'work time' of this pie is only 15 minutes, or so (blending the crust, then blending both fillings). The soak time and the freezer time is included in the total time.
The longer the cashews are soaked, the creamier the pie.
You can freeze it for less time, but it just won't be as solid.

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