• Fleur

Continuing the pumpkin craze with this creamy pumpkin cheesecake topped with a tahini coconutty caramel. This makes the perfect dessert for thanksgiving and other fall holidays such as Halloween. It only has a few simple ingredients and is whipped up in a matter of time. The measurements are for a mini cheesecake, so keep that in mind.

Makes one 5 inch / ~13 cm cheesecake (serves 4-6) Prep time: 30 minutes


  • 3 tablespoons tahini

  • 3 tablespoons maple syrup

  • 1/3 cup almonds

  • 2/3 cup oatmeal

  • 2 tablespoons water


  • 1/2 cup cooked pumpkin

  • 1/2 cup cashew (soaked beforehand)

  • 3 tablespoons maple syrup

  • 3 tablespoons soy yogurt

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin spice

  • Pinch of salt


  • 1 teaspoon tahini

  • 1 teaspoon coconut cream

  • 1 teaspoon maple syrup

  • 2 tablespoon dairy free milk


  1. First, blend the oats and almonds until a fine meal is formed.

  2. While it is blending, add the tahini, maple syrup and water, and let it blend until sticky.

  3. Press the dough into the pan and place in the fridge or freezer while making the filling

  4. Next, blend the all the ingredients for the filling. Pour this into the pie pan.

  5. Place the pie into the freezer for at least 6 hours until firm.

  6. The sauce is made by first combining the tahini, coconut cream and maple syrup.

  7. Then, slowly whisk in the dairy free milk until a it's smooth.

  8. When you are ready to eat it, take the cake out of the freezer and let it thaw. Drizzle the sauce on top and enjoy!

I would love to know what you think. Tag @nourishingfoods so I can feature you ;)!

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  • Fleur

Chocolate, salted caramel and peanut butter... all my favourite flavours combined. I assure you that once you tried these you can't stop eating them!

Recipe (makes 15) Prep time: 1 hour

  • 1 cup oatmeal

  • 1 cup cashews

  • 16 dates

  • 1 tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • opt: salted caramel flavouring or protein powder

  • 1/2 bar dark chocolate

  • peanut butter

  • water


  1. Blend the oats, salt, vanilla extract and maple syrup and cashews (and optional salted caramel flavouring/protein powder) until a fine powder forms.

  2. While the blender is on, slowly add each date. If the mixture is not sticky enough, add some water (about 2-3 tablespoons) until a sticky dough forms.

  3. Roll into 15 medium sized balls. Slice through the middle, poke a hole with you finger and add a bit of peanut butter to each hole.

  4. Gently press the halves together and roll back into a ball.

  5. Place in the freezer for 30 minutes so that they harden a bit.

  6. Melt the chocolate au bain marie.

  7. Get the balls out of the freezer and dunk them into the dark chocolate.

  8. Place them back in the fridge or freezer until the chocolate is hardened.

I would love to know what you think. Tag @nourishingfoods to be featured!

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  • Fleur

Carrot cake is one of my favourite desserts. I actually like the raw vegan version more because there is more flavour to it in my opinion. This carrot cake is almost completely raw and it is full of juicy carrots and raisins. I topped it off with a creamy cashew tofu icing. Eat your cake and get your nutrients in too!

Carrot cake (makes 8 slices): Prep time: 30 minutes

· 2 large carrots, grated

· 1 1/4 cup walnuts

· 8 Medjool dates

· 2/3 cup raisins

· 3/4 cup oatmeal

· 2 teaspoon lemon zest

· 1 teaspoon cinnamon

· 1/4 teaspoon ginger

· 1/8 teaspoon nutmeg

· 1/2 teaspoon all spice (optional)

· Pinch of salt First, blend 1.5 carrot, 1 cup walnuts, the medjool dates, 1/3 cup raisins, the oatmeal, cinnamon, lemon zest, ginger, nutmeg, salt and all spice until a dough forms. Then, gently pulse in the rest of the carrot, walnuts and raisins. In this way, you have a kind of chunky carrot cake. Place in a baking pan with baking paper and place in the freezer. Cashew tofu cream cheese:

· 1/2 cup raw soaked cashews

· 200 grams silken tofu

· 2 tablespoons melted coconut oil

· 1 teaspoon vanilla extract

· 1 tablespoon lemon juice Blend all these ingredients together until smooth. Pour over the carrot cake and place back into the freezer. Before serving, let the cake thaw a bit. If you enjoyed the recipe, please tag @nourishingfoods to get featured!

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