No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Print Recipe
No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.

Epic Peanut Butter & Chocolate Lava Cake

Epic Lava Cake

That’s right…we’ve made a lava cake!

Epic, right?

The best bit is there’ll be more than enough to go around so you can share this epic lava cake with all your friends (if you’re feeling generous).

This recipe combines two of our guilty pleasures: peanut butter and chocolate.

For simplicity, we use vegan-friendly chocolate chips to make the sauce, which you can find at most local supermarkets.

Who knew vegan food could be so indulgent? Enjoy!

Epic Lava Cake

Print Recipe
Epic Lava Cake
Epic Lava Cake
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Epic Lava Cake
Instructions
  1. Preheat oven to 180°C. Generously grease the baking tin with vegan butter and dust with cocoa powder.
  2. In a mixing bowl, cream the butter and sugar together for a few minutes with a wooden spoon until light and fluffy.
  3. Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.
  4. Next, strain the chickpeas and capture the aquafaba (juice) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
  5. Pour the cake mix into a bundt tin, making sure the mix is evenly distributed in the tin. Bake for 35 minutes, or until a knife inserted into the cake comes out clean.
  6. Take the cake out of the oven and leave it to cool for at least 30 minutes.
  7. Meanwhile, prepare the lava by mixing together the peanut butter sauce (add more milk if the mix is too thick). Then heat the chocolate sauce ingredients on a low heat until fully melted.
  8. Turn out the cake and pour the peanut butter sauce over the top, drizzling over the sides and filling the hole in the centre. Repeat with the chocolate sauce.
Recipe Notes

You will also need a bundt cake tin.

16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast


Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Header

Makes roughly 30 truffles.

Ingredients

300g dark chocolate (suitable for vegans)
220ml coconut milk from a can
Pinch of salt
3 tbsp rum
1 tbsp orange zest
1 tbsp juice of orange juice
1/2 cup cocoa powder

Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Truffles
– Full recipe http://bit.ly/2fWIzNT

Posted by So Vegan on Tuesday, 22 November 2016

Method

1. Break chocolate into pieces and place in a bowl.

2. Pour coconut milk into a small pan on a low heat. Note: if the water and cream have separated in the can, stir to combine before measuring.

3. Once the coconut milk is hot and about to boil, remove the pan from the heat and pour the milk over the chocolate. Gently stir until the chocolate has completely melted and the mixture is smooth.

4. Add the salt, rum, orange zest and juice to the chocolate and mix together until everything is combined.

5. Leave to cool at room temperature, then place in a fridge for minimum of four hours or leave overnight.

6. Remove bowl from fridge. Using fingers, scoop out a small amount of truffle mix and roll into a ball using the palm of your hands. Repeat until all of the truffle mix is used up.

7. Transfer cocoa powder to a small bowl or plate and coat each truffle.

#SoVegan

Snickers Bars

Snickers

Makes 6 bars.

Ingredients

For the caramel…
8 medjool dates deseeded
1/4 cup almond milk
1 tbsp peanut butter
3/4 cup salted peanuts

For the nougat…
1/2 cup peanut butter
3 tbsp coconut flour
4 tbsp golden syrup

150g dark chocolate (suitable for vegans)

Snickers Bars

Snickers Bars
– Full recipe http://bit.ly/2dUbAKU

Posted by So Vegan on Thursday, 13 October 2016

Method

1. To make the caramel, combine the medjool dates, almond milk and peanut butter in a blender until smooth.

2. Next, add the salted peanuts to the caramel and mix together with a spoon.

3. To make the nougat, combine the coconut flour, golden syrup and the remaining peanut butter in a small bowl until the mixture reaches an even consistency.

4. Line a small-to-medium sized tin with parchment paper and add the caramel mix. Level the caramel with the back of a metal spoon until smooth.

5. Next, transfer the nougat mixture on top of the caramel and level again until smooth all over.

6. Place tin in freezer for two hours.

7. Take out the tin from the freezer and remove filling by pulling the parchment paper.

8. Slice the filling evenly into 6 bars.

9. Add a little water to a pan over a low-to-medium heat and melt the chocolate in a heatproof bowl.

10. Once the chocolate has melted, use a metal fork and spoon to coat the bars.

11. Leave to cool on a cooling rack until the chocolate is firm before eating.

Rocky Road

Rocky Road

Makes 8 rocky roads squares.

Ingredients

100g vegan biscuits
1/4 cup raisins
1 cup vegan marshmallows
1/2 cup brazil nuts
2 tbsp vegan margarine
2 tbsp golden syrup
100g vegan ‘milk’ chocolate
100g dark chocolate (suitable for vegans)

Rocky Road

Rocky Road
– Full recipe http://bit.ly/2d7PtB3

Posted by So Vegan on Wednesday, 28 September 2016

Method

1. Line a baking tin with parchment paper.

2. Crush biscuits by placing in a sealed plastic bag and hitting with a rolling pin.

3. Roughly chop the brazil nuts and marshmallows into small chunks.

4. Combine biscuits, raisins, marshmallows and brazil nuts in a bowl.

5. Melt margarine and golden syrup in a heatproof bowl placed over a pan with a little hot water.

6. Using your hands, break the ‘milk’ and dark chocolate into small pieces and add to the heatproof bowl. Stir until the mixture has melted.

7. Once chocolate has melted, remove from heat and add in dry ingredients. Mix ingredients together until coated.

8. Pour mix into lined baking tin and place in fridge for a minimum of 2 hours (until solid) or place in freezer for faster results.

9. Remove from fridge and cut into 8 squares.

#SoVegan

Chocolate Cherry Energy Balls

Chocolate Cherry Energy Balls

Makes 10 energy balls.

Ingredients

1 cup cashews
6 dates
8 cherries
4 tsp cocoa powder
1 tsp coconut oil
30g dark chocolate (suitable for vegans)
1/4 cup desiccated Coconut

Chocolate Cherry Energy BallsChocolate Cherry Energy Balls
– Full recipe http://bit.ly/2aN31kk

Posted by So Vegan on Tuesday, August 9, 2016

Method

1. Prepare ingredients by pitting the dates and cherries.

2. Place cashews, dates, cherries, cocoa powder, coconut oil and chocolate in a food processor and blitz until all ingredients have broken down and are combined.

3. Carefully remove the blade from the food processor container and place mix into a fridge for 10 minutes.

4. Remove mix from the fridge and mould into 10 balls.

5. Transfer the desiccated coconut into a small bowl. Place one ball into the bowl at a time and roll around until it is coated in the coconut.

6. Eat immediately or refrigerate until ready to eat.

Chocolate Banana Pops

Banana Pops

Makes 4 pops.

Ingredients

2 bananas
200g dark chocolate (suitable for vegans)

Toppings…
Desiccated coconut
Pistachios
Frozen raspberries
Flaked almonds

Chocolate Banana PopsChocolate Banana Pops
– Full recipe http://bit.ly/29EE1JI

Posted by So Vegan on Thursday, July 14, 2016

Method

1. Half each banana and trim the ends.

2. Insert a pop stick into each banana half.

3. Freeze the banana halves for 3 hours.

4. Meanwhile, prepare the toppings: place the raspberries in the freezer and chop with a knife once frozen, crush the pistachios, then pour each topping onto a separate plate.

5. Melt the chocolate in a heatproof bowl that is placed over a pan with an inch of hot water.

6. Remove the bananas from the freezer and coat with the chocolate using a metal spoon, then immediately roll each banana half into one of the four toppings.

7. Eat immediately, or freeze for later.

#SoVegan