No-Bake Strawberry Cheesecake

Now I will say the truth. I have never been a fan of cheesecake, vegan or not. But it seems like everyone around me is, and they all go crazy for my mum’s no-bake, thick crust cheesecake. Literally, crazy. However I have to say that its the best one I have had, thought I don’t really like this dessert. But I do find that the no-bake versions are much better than the baked ones. They just are. So now that I am creating recipes for my upcoming cookbook, I try to think also what other people like. I mean, everyone wants a GOOD vegan cheesecake recipe!
This is a veganized and healthier version of my mum’s recipe that will be featured in the cookbook. Instead of canned sweetened cherries, I use ripe fresh strawberries and the filling is sweetened with agave. Oh and its tofu free! But I cant tell you more about the ingredients, so you have to be patient. Testers say its deliciously decadent!
And good news is, the crust is the only fattening part!haha.

Chilled&Chewy Peanut Butter Cups

My first attempt to peanut butter cups, seemed like a failure. Due to an ingredient I added the chocolate would not set and become hard again. I was totally disappointed, until I popped them in my freezer. A couple hours later, I tried one and it was quite good. Hard but creamy[melted in my mouth]and with a chewy buttery filling. So I decided that they were better than the standard peanut butter cups for the hot days. Consider it a summery ‘gourmet’ version!

Maple Vanilla Ice Cream Sandwich

I started seeing everywhere these cute ice cream sandwich molds and of course I wanted one. However I didnt try to find them because I was sure that I wouldnt be able to track them down in Greece, and didnt even bother to see online if anyone would ship to Greece. One day though these cute molds, found me, in Athens while shopping. So I got them. This is my first experiment with them.
I read that the best cookie to work with is a chewy cookie because its easier to shape them, so I went for a healthy cookie trial. Sugar free and fat free. That resulted in a cake-y but very tasty ‘cookie’-its not really a cookie so I dont recommend trying them on their own. For the ice cream I used store bought soy ice cream, but I added more vanilla because it didnt actually had vanilla in it, and I also added some maple syrup to make it even more tasty. Also I rolled them in silvered toasted almonds to give these sandwiches some crunch!
You need [for cake-y cookie]:
1 cup + 2tbsp unbleached white flour
1tsp cinnamon
1/2 tsp vanilla
1/2 cup applesauce
1/2 tsp baking powder
1/2 tsp baking soda
4tbsp maple syrup

To add in the ice cream:
1tbsp maple+1tsp vanilla bourbon
1cup vegan vanilla ice cream

Toasted silvered almonds

Mix wet ingredients well. Mix dry ingredients separately. Add the wet to the dry and combine with a spatula. Do not knead. Spread on a baking sheet around 1/4 inch thick and bake for 10 minutes at 180c or until a toothpick inserted comes out clean. Cut and shape with molds [it will make 10 cookies, so 5 sandwiches]
Soften ice cream a bit and add maple and vanilla[add vanilla if needed]. Mix until thoroughly combined. Place one cookie in cookie mold, add some ice cream [1 -1 1/2 tbsp] and top with one more cookie. Place in the freezer for 30 minutes if melted and then push though. Roll on toasted silvered almonds and wrap individually and freeze or serve immediately!
p.s. these are also great filled with chocolate vegan ice cream also!

Blueberry Popsicles

I finally got my popsicle molds and I am so excited. You can just freeze you favorite juice in them and voila! The perfect summer treat. Or you can get fancier like me and make combinations and also think a bit about the presentation [you want them pretty!] This recipe is impressive yet very easy and quick to make.

You need :
-3/4 cup unsweetened soy yogurt
-1/2 cup organic frozen blueberries
-3 tbsp agave syrup

Combine agave with yogurt and mix. Put some whole blueberries in each mold [4-6] and add a teaspoon and a half of the yogurt. Mix lightly. Now pour in your blender the rest of the yogurt and blueberries and blend until smooth. Pour in molds and freeze for 3 hours.
Thats it!!

Blackberry Fro-yo

Now I don’t know about you, but the past few months I realized that my sugar taste has changed! I was always a big fan of really sweet sweets, even though I am ball-busting level picky when it comes to desserts. Usually my motto is less is more. I like simple stuff. But lately I have noticed that I find foods ’sweet’ that other people try and say ‘its not sweet enough’ which I never expected to happen to me. I mean yeah I have a weird taste but I am always able to say what is sweet and what’s not. Well I guess people change. And sweetness tolerance is no exception. So after an inedible-y sweet coconut ice cream mix and a lot of thought I decided that the best way to make vegan ice cream should be simple, low fat, sugar free but tasty! I never liked heavy cream, whipped cream and buttery oily stuff in my foods or desserts as an omni so why would I like it as a vegan?? I mean yeah, decant is good but a high fat content sometimes makes me want to throw up!Its true! And I remembered an old favorite, fruit flavored frozen yogurt, and of course I decided to make my own vegan version which couldn’t be more simple. And you dont even really need an ice cream machine to make it.
You need :
-1cups unflavored, unsweetened soy yogurt
-1cups frozen blackberries
-1tsp agave syrup
-1 tsp vanilla extract

Note that this is a small batch, for 2 people, but I like to eat it ‘fresh’ and make more when I want. But you can double this. Just remember to use the same amount of blackberries and yogurt [lets say for 3 cups yogurt, 3 cups blackberries]and then adjust vanilla and agave to your taste.
Also if you if you don’t have an ice cream maker, you have to it it all.[NOT THAT THATS GOING TO BE A PROBLEM]So don’t freeze it for a later use unless you use an ice-cream maker.

Option 1:In a blender mix everything together and serve.
Option 2:For a creamier and firmer version after blending chill in the ice cream maker and serve
Option 3: If you want to get rid of the little seeds[I like them]you have to thaw blackberries-or use fresh, and put them through a juice maker to remove the seeds, then mix everything together and chill overnight. Next day freeze according to ice cream maker instructions.

Of course you can do this with any fruit, and if not using a machine dont forget to use frozen fruit.Enjoy!