letscookvegan:

Peanut Butter and Jelly Cheesecake by @healthsynergy 💛

Recipe
Base
¼ cup peanuts 
¼ cup shredded coconut
3-4 medjool dates
2 tbsp cacao powder
2 tsp coconut oil
.
Peanut butter filling
1 cup raw cashews (soaked for 3-6 hours)
½ cup raw peanuts (soaked for 3-6 hours)
½ cup coconut yoghurt (or coconut cream)
1 tbsp coconut oil
1/3 cup smooth peanut butter 
1/3 cup coconut milk or almond milk
1 tbsp mesquite powder 
2 medjool dates 
½ tsp Himalayan salt
.
Jelly
1 cup frozen raspberries
½ cup orange juice
2 tsp coconut nectar
½ tsp vanilla bean powder
2 tbsp chia seeds 
1 tbsp lucuma powder, optional 
.
Method
Start by preparing the raspberry chia jam (“jelly”). 
To make the jam, combine all ingredients (except lucuma powder, if using) in a saucepan and place over medium heat. Leave to simmer for approx. 5 minutes, stirring occasionally. Set aside for a few minutes and then add lucuma powder (this helps to thicken). Stir through chia seeds and place in the fridge for an hour or so or until chia has swelled.
Then, combine all ingredients for the base in a high power blender and blend until smooth. Press into the base of two small greased and lined spring form cake tins (10.5cm diameter).
Spread the raspberry chia jam on top of the chocolate base and place in the fridge while you prepare the peanut butter cheesecake filling.
Drain and rinse soaked cashews and peanuts and place in a blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
Spoon on top of the raspberry jam and place in the freezer for 4-5 hours or overnight to set.
Stack the two cakes on top of one another and drizzle with melted raw chocolate (optional).
Serves 6-8.
Enjoy! #letscookvegan

letscookvegan:

Falafels with parsley crepes and herbal lime sauce by @_tasteoflife_ 💚

Recipe
Ingredients:
250gr canned chickpeas
50gr green peas
1 garlic clove
some parsley
1-2 tbsp Chickpea flour
½ tsp Falafel Spices
Olive oil

Blend all the ingredients in a blender, not too much; you are looking for a crumbly dough, not a paste!
Add the chickpea flour.
Tranfer in a mixing bowl, refrigate for 1-2 hours to firm up. If you are in hurry you can skip this step.
Heat the olive oil in a pan.
Scoop out rounded tablespoon amounts and gently form into small discs. Cook for about 4-5 Minutes until golden brown and flip gently.

Herbal-lime Sauce:
200gr unsweetend soy yogurt
Lime juice as needed
chopped Herbs: Parsly, wild chive, cilantro
a dash of salt
Mix all the ingredients and enjoy!

Ingredients parsly crépe:
80gr wholemeal spelt flour
20gr Baking protein or more Flour
200ml Plantbased milk
20ml Water
1 Egg replacer
Some chopped parsley
A dash of salt

Combine all ingredients in a bowl.
Let the dough set for about 5 Minutes.
Heat up the oil in a pan and bake the crépes briefly each side until golgen brown.
Enjoy! #letscookvegan

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