Tuxedo Cheesecake Brownies

Summer is coming to an end, and many people around the U.S. will be having Labor Day picnics and cookouts this weekend. Tuxedo Cheesecake Brownies from Amber Shea Crawley’s Practically Raw Desserts is an excellent dessert for at your holiday parties. Not only are they incredibly decadent and delicious, they don’t require any heat to prepare, so your kitchen will stay nice and cool in the fading summer heat. They are best served cold, straight from the fridge, but you can bring them to room temperature before serving if you prefer; you just may need to eat them with a fork instead of your hands!

Ingredients:

Brownie Layers:

• 1 cup dry pecans

• 1 cup dry walnuts

• 1/3 cup cacao powder
• 1/8 teaspoon sea salt
• 3/4 cup pitted dates

Cheesecake Layer:

• 1 cup cashews, soaked for 2 to 4 hours and drained
• 1/4 cup water or nondairy milk of choice
• 2 tablespoons melted coconut oil
• 2 tablespoons lemon juice 1/2 teaspoon vanilla extract
• 1/8 teaspoon sea salt

• 30 drops liquid stevia (or equivalent sweetener of choice), or to taste

Preparation:

Brownie Layers: In a food processor, combine the pecans, walnuts, cacao powder, and salt and pulse until finely ground (be careful not to overprocess). Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky. Taste for sweetness, and add another date or some stevia if desired.

Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired). Place the pan in the freezer to chill. Set the other half of the mixture aside while you make the cheesecake layer.

Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth. You can add more water, a teaspoon at a time, as needed to help the mixture blend. Taste for sweetness and add more stevia if desired.

Remove the pan from the freezer and transfer the cheese- cake mixture onto the brownie layer, spreading it evenly with a spoon or spatula. Place the pan back in the freezer for 1 to 2 hours to allow the cheesecake layer to firm up. Once frozen, remove the pan from the freezer again, and evenly scatter the remaining half of the brownie mixture on top of the cheesecake layer. Gently but firmly press the brownie bits into the cheesecake. You may still be able to see the cheesecake layer underneath; that’s ok. Place in the refrigerator for at least 2 hours before cutting and serving.

Store the brownies in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

Makes 16 bars

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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Maple Streusel Coffee Cake Squares

These Maple Streusel Coffee Cake Squares from Amber Shea Crawley's Practically Raw Desserts are a perfect summertime dessert as they don't require a hot oven to prepare and they can be eaten right out of the fridge. If you're not a fan of walnuts, almonds or extra pecans can be used in their place. If you happen to have mesquite powder on hand, add 2 teaspoons to the batter along with the coconut flour for a delightful flavor enhancement.

Ingredients:

·      1 cup dry walnuts


·      1 cup dry pecans


·      1/2 cup old-fashioned cup old-fashioned rolled oats


·      1/4 teaspoon ground cinnamon


·      1/8 teaspoon sea salt


·      1/4 cup coconut flour


·      1/2 cup pitted dates

·      1 teaspoon vanilla extract

·      1/4 cup + 1 tablespoon maple syrup, divided


·      1 tablespoon coconut palm sugar

Preparation:

1.    In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped. Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess). Transfer 2/3 cup of the nut mixture to a small bowl and set aside.

2.    Add the coconut flour to the remaining mixture in the food processor and pulse until just combined. Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated. Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together. Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.

3.    Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl. Use a fork to stir it together until it becomes sticky. Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup. Refrigerate until ready to cut and serve.

4.    Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

Yield: 12 servings

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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Black-Bottom Peanut Butter Freezer Pie

This richly decadent Black-Bottom Peanut Butter Freezer Pie from Nut Butter Universe by Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Since there's no baking and it sets in the freezer, this pie is the perfect summertime dessert.

Ingredients:

Crust

·      1 1/2 cups vegan chocolate cookie crumbs

·      1/4 cup vegan butter, melted

Filling

·      1 quart vegan vanilla ice cream, softened

·      3/4 cup peanut butter

·      1/4 cup chopped peanuts


·      1 cup chocolate curls

Directions:

Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.

In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.

Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.

When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

Serves 8

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

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Pecan Chai Spice Bars

Most of the U.S. is in the middle of a brutal heatwave, and the last thing most people want to do is to turn on the oven to bake dessert. We don't need to be deprived of sweet treats during hot weather though, as Amber Shea Crawley's Practically Raw Desserts is full of recipes for delicious, no-bake desserts. These scrumptious Pecan Chai Spice Bars are easy to make and require no heat at all to prepare. You can either eat them straight out of the freezer, when they’ll be solid enough to eat out-of-hand, or enjoy them from the refrigerator, when the buttery topping will be pleasantly gooey and melty.

Ingredients:
Crust:

• 1 cup dry pecans

• 1/2 cup coconut flour

• Big pinch of sea salt

• 1/4 cup strong brewed chai tea

• 2 tablespoons maple syrup

Filling and Topping:

• 1/2 cup cashew butter
• 1/4 cup strong brewed chai tea
• 3 tablespoons maple syrup 
• Pinch of sea salt
• 
3/4 cup dry pecans, chopped if desired

Preparation:
Crust: Combine the pecans, coconut flour, and salt in a food processor and pulse until the nuts are finely ground. Add the chai tea and pulse to combine. Add the maple syrup and pulse until the mixture is combined and crumbly. You can add water, a teaspoon at a time, if needed to achieve the desired consistency. Press the mixture firmly and evenly into an 8-inch square baking pan lined with plastic wrap for easy removal, if desired.
Filling: Combine the cashew butter, chai tea, maple syrup, and salt in a medium bowl. Stir vigorously to combine. Pour the filling over the crust and scatter the (whole or chopped) pecans on top. Place the pan in the freezer to chill for at least 2 hours before cutting and serving.
Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Yield 16 servings

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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Nuts and Seeds in Raw Food Desserts by Amber Shea Crawley

Today we have a guest post from Amber Shea Crawley, author of Practically Raw and Practically Raw Desserts. Amber was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. She's here to talk about using nuts and seeds in raw vegan desserts.

 

Nuts can be chopped, crushed, blended, or used whole; they can add texture, flavor, crunch, or creaminess to a dish; they can even be turned into milks and flours. All nuts contain good amounts of healthy fats (particularly monounsaturated fat), fiber, protein, and minerals. Many nuts are also a great source of fat-soluble vitamins, particularly vitamin E.

■ Almonds: Probably the most all-purpose nut in the raw food world, almonds make beautiful milks, flours, and nut butters, and they’re rich in calcium and vitamin E to boot.

■ Brazil nuts: The world’s best source of the trace mineral selenium, which is important for proper thyroid function, just one Brazil nut supplies 100% of the RDA.

■ Cashews: Thanks to their beautiful creaminess and slight sweetness, they’re an important component of many raw desserts. They’re also a good source of magnesium, which is vital for healthy muscles and bones.

■ Hazelnuts: Also called “filberts,” hazelnuts contain a great deal of folate, an important B vitamin that helps build and repair DNA. They’re super-crunchy and go great with chocolate.

■ Macadamia nuts: Macadamias contain more healthful monounsaturated fats and fewer pro-inflammatory omega-6 fats than any other nut. Rich, buttery-tasting macadamias can be used for creaminess in the same way cashews can.

■ Pecans: Pecans are one of my favorite nuts in the world for their toasty flavor and rich texture. They also contain more antioxidants than any other nut.

■ Pistachios: The lowest-calorie nut, pistachios possess an unmistakable (and lovely) green hue and an addictive crunch.

■ Walnuts: More anti-inflammatory, heart-healthy omega-3 essential fatty acids can be found in walnuts than in any other nut.

As with nuts, seeds are a very versatile ingredient. They have a variety of functions in raw desserts, from binding to thickening to replacing tree nuts. Raw seeds also contain plenty of good fats, protein, fiber, and minerals.

■ Chia seeds: These unique little seeds, which come in regular (black) and white varieties, are positively packed with omega-3 fats, fiber, and protein. When combined with water, they form a mucilaginous gel, which may sound ugly, but it’s seriously awesome. Chia seeds are fabulous at binding to toxins and scrubbing waste from inside your digestive tract.

■ Flaxseeds: Full of plant lignans, omega-3 fatty acids, and fiber, flaxseeds also become gelatinous when ground and soaked. As such, they can be used as a binder in raw recipes. The whole seeds are indigestible and must be ground before eating or using in a recipe.

■ Hempseeds: These superseeds have it all: essential fats, dietary fiber, complete protein, and loads of minerals. They’re tiny and nutty-tasting, and I love making them into a nutritious nondairy milk.

■ Pumpkin seeds: A great seed to use as a tree-nut replacement, pumpkin seeds (sometimes called “pepitas”) are packed with minerals like zinc and iron.

■ Sesame seeds: I most often use these little calcium powerhouses in their ground form, called tahini.

■ Sunflower seeds: Full of vitamin E and delicious in their own right, sunflower seeds are my go-to seed for replacing tree nuts when I need to make a recipe nut-free.

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. 

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Summer Berry Cheesecake

Sweet summer berries are in season this month! This light and luscious non-dairy cheesecake from Robin Robertson's Nut Butter Universe is the perfect dessert dish to serve them with.  The creamy goodness comes from cashews blended into a rich butter and combined with vegan cream cheese. Be
sure your berries are well-drained and blotted dry to remove any liquid.

Ingredients:

•  3/4 cup almonds, soaked overnight, then drained and blotted dry
• 3/4 cup soft pitted dates

• 1 cup raw cashews, soaked overnight, then drained and blotteddry

• 1/2 cup natural sugar

• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
•   2  (8-ounce) containers vegan 
cream cheese, at room temperature
•   1 1/2 cups fresh or thawed frozen 
strawberries, blackberries, or raspberries, well drained and blotted dry
• 2 tablespoons cornstarch
• Fresh berries and mint leaves, for garnish

Preparation:

1. Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds and the dates and process until finely ground. Press the mixture into the bottom of the prepared pan. Set aside. Preheat the oven to 350°F.
2. In a food processor or high-speed blender, combine the soaked and drained cashews, sugar, lemon juice, and vanilla, and process to a paste. Add the cream cheese, berries, and cornstarch,
   and blend until smooth and very creamy.   
3.  Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes. 
4. Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need
   to run a knife around the edge of the cake to separate it from the pan.) Serve garnished with fresh berries and mint. Cover and refrigerate any leftovers.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

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Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

If you’re hosting a vegan barbecue for the 4^th of July this week, these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Robin Robertson's Nut Butter Universe are the perfect dessert to end your meal with. Your guests will be amazed at how simple and delicious grilled fruit is. Creamy Pineapple-Coconut Peanut Sauce complements the fruit’s sweet flavor. Vary the fruit according to your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning.

Ingredients:

Sauce:

2 tablespoons vegan butter


1/2 cup natural sugar, plus more to sprinkle fruit


1/2 cup peanut butter

1/2 cup pineapple juice


1/2 cup unsweetened coconut milk

Fruit:

3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks

1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks

1 cup hulled strawberries

Preparation:

Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.

Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.

Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Tropical Fruit Tartlets

The weather is warming up and the official beginning of summer is just days away. While cravings for freshly baked dessert might not wane with rising temperatures, the desire to stand in a warm kitchen with a hot oven turned on just might. Fortunately, Amber Shea Crawley has given us a plethora of desserts that can be made without the use of an oven in her new book Practically Raw Desserts. These no-cook Tropical Fruit Tartlets are cool and refreshing, which makes them the perfect summertime dessert.

Ingredients:

Crust:

·      1 cup dry macadamia nuts

·      1/2 cup unsweetened shredded coconut


·      1 teaspoon lime zest or juice (optional)


·      1/8 teaspoon sea salt


·      1/2 cup soft golden raisins

Filling:

·      1/4 cup coconut butter

·      1 tablespoon coconut water

·      1 tablespoon pineapple juice

Topping:

·      2 small ripe kiwifruit, peeled and sliced

·      1 small ripe banana, peeled and sliced

·      1/2 small ripe mango, peeled, seeded, and sliced

·      6 tablespoons diced fresh pineapple

·      Squeeze of lime juice (optional)

Preparation:

Crust: Combine the macadamia nuts, coconut, zest (if using), and salt in a food processor. Pulse until the nuts are finely ground. Add the raisins and pulse until the mixture is crumbly but sticky and homogenous. Divide the crust mixture between four 4-inch mini tartlet pans with removable bottoms. Press the mixture firmly and evenly onto the bottoms and sides of the pans. Chill them in the refrigerator for at least 4 hours or in the freezer for at least 2 hours, until ready to assemble and serve.

Filling: Combine the coconut butter, coconut water, and pineapple juice in a small bowl. Stir vigorously to combine.

Remove the crusts from the freezer and divide the filling among them, about 1 heaping tablespoon per tartlet, spreading it evenly in the tart shells. Each tart will only get a thin layer of the filling, but that’s ok, because the fruit is the star here. Top with the assorted fresh sliced fruit and a squeeze of lime juice, if desired, and serve immediately.

Snugly wrap leftover tartlets in plastic wrap and store in the refrigerator for up to 2 days.

Yield: 8 servings (4 mini tartlets)

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. 

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