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Vegan mocha cheesecakes Today I’m posting a real treat for all coffee lovers out there. These amazing three layer vegan mocha cheesecakes will make you forget about all other coffee cakes in existance. And yes, that seems like a bold statement, but I just can’t get enough of them, and I tried many versions of vegan cheesecake. This one is by far my favorite. This cheesecake is much easier to make than it looks, mainly because you don’t need to make three different batters for the layers. You just make it darker as you go, by adding cocoa and coffee. All you need is a blender and a cake mould. And there’s no crazy ingredients, so you won’t have any trouble with this one. If you’re like me, you probably have most of these lying around in your fridge or pantry. These mocha cheesecakes are vegan, refined sugar free, gluten free and very delicious. A great treat to make for birthday (or any kind of) parties, or like in my case, to spoil yourself a little. Some health benefits In case you are not allergic to nuts, and decide to make these lovely cakes, I will mention some cool facts about cashews that might interest you. I have noticed the trend of making vegan cheesecakes with no cashews, mainly because they can be a bit pricey, but there are a few good reasons you might want to treat yourself with cashew cakes or sauces every once in a while. Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight. Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair. Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cake or no). A piece of advice In case you want to make your mocha cheesecakes look just like the ones in my pictures, this is what you need to do. Melt 80 g of chocolate, preferably with 70% of cocoa (these have a really small amount of sugar in them), or a sugar free chocolate bar. Set aside a few chocolate pieces and a few cashews. Find a small plastic syringe, or any kind of tube for cake decoration as long as it has a small opening. While the melted chocolate is still hot, and the cheesecakes are frozen, suck the chocolate into the syringe. Pump out three small drops of chocolate on the edge of the cheesecake. They won’t travel all the way down because the cake is very cold, and they will solidify quickly. Take a bigger amount of chocolate (one tablespoon for example) and put it on top of the cake. This too will solidify right away, so you need to take a piece of chocolate and poke it into this chocolate layer while it’s still somewhat soft. Hold it there for a few seconds and it will stick. And that’s about it! You might have to stop a few times to clean your syringe, since the chocolate gets cold and it can jam. Now you only need to crush a few cashews that you’ve put aside and sprinkle them on top of your mocha cheesecakes. Whether you decorate the cakes or not, I would like to see how yours turned out. Your mould might be in a shape of a circle, a cube, heart shaped, but in any case, feel free to share some photos with me here, or on instagram. Ingredients 140 g of cashews 200 ml of maple syrup 50 ml melted vegan margarine 50 ml of melted coconut oil 60 ml of coconut cream 3 tbsp of cocoa powder 1 tsp of instant coffee a pinch of salt dark chocolate and a few crushed cashews for decoration (optional) Instructions Soak the cashews in water for at least 4 hours. This will make them soft and easy to blend. Remove the water, and put cashews, maple syrup, salt, margarine, coconut oil and coconut cream in a blender and blend until you get a creamy, thick batter. Pour 2-3 tablespoons of white batter into silicone cake moulds (or enough to fill one third of the mould) and place it in the freezer. When the white layer is solid, add 1 tablespoon of cocoa powder to the remaining batter in the blender and blend again, until you get a light brown color. Fill one third of the cake moulds with this mixture again and leave it in the freezer. When this layer is frozen too, add two tablespoons of cocoa powder and a teaspoon of instant coffee to the remaining batter and blend once again. This layer should be the darkest bottom layer of the cake. Pour the last layer into the mold and put it back in the freezer again. When the cheesecakes have set, you can decorate them as you wish. In the third part of this article I wrote my decorating process, in case you want to make them look like mine. Before serving, put them in the fridge and let them soften for 15-20 minutes. This makes 4 or 5 cakes (depending on the size of the mould). If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your very own mocha cheesecakes. If you did something differently and ended up with great results, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and bunch of other stuff, follow me on instagram, @margo_drobi.
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Veganski matcha cheesecake Ako ste ikada pravili zdraviju verziju cheesecake-a, vjerovatno su vam poznati sastojci koji se obično koriste za takve recepte. Svako malo pokušavam malo izmijeniti klasični veganski recept za cheesecake, a ovo je sigurno jedna od mojih najdražih verzija ovog kolača. Veganski matcha cheesecake će vjerovatno učiniti da i vi pomislite isto. Ovo je još jednom bio taj slučaj kada sam u kuhinji imala nekoliko ostataka sastojaka od drugih jela. Budući da neko vrijeme nisam pravila cheesecake, nije bilo dileme o ovome. Više volim praviti gomilu malih kolačića, jer izgledaju preslatko. Kremasti su, slatki, lako se prave i imaju vrlo suptilan ukus matche. Postoji dosta stvari koje sam napravila s matchom, ali ovo je definitivno u moja top 3 najbolja recepta. I osim što su super ukusni, ovi kolači mogu biti i vrlo dobri za vas. Kao i uvijek, danas ću vam reći zašto je to tako. Napisat ću nekoliko stvari o svom najdražem toplom napitku – matcha čaju. Neke koristi za zdravlje Matcha sadrži koncentriranu količinu antioksidanasa, što može smanjiti oštećenje stanica i spriječiti hronične bolesti. Neka su istraživanja pokazala da matcha može spriječiti oštećenje jetre i smanjiti rizik od bolesti jetre. Međutim, potrebne su dodatne studije da bi se ispitali efekti na ljude u ukupnoj populaciji. Dokazano je da matcha poboljšava pažnju, pamćenje i vrijeme reakcije. Sadrži i kofein i L-teanin, koji mogu poboljšati nekoliko aspekata moždane funkcije. Studije pokazuju da zeleni čaj i matcha mogu smanjiti nekoliko faktora rizika od srčanih bolesti. Neke također pokazuju da ekstrakt zelenog čaja povećava metabolizam i sagorijevanje masti, a oba mogu pomoći u mršavljenju. Ovo je samo nekoliko razloga zbog kojih biste trebali isprobati i uključiti malo matche u svoju prehranu. Koristim je u kolačima, ponekad pijem matcha latte ili kao običan čaj ujutro. Mnogo sam puta pričala o indijskim oraščićima, ali ne škodi ponoviti te činjenice za nove čitatelje. Mnoga istraživanja pokazuju da unos orašastih plodova ima učinak snižavanja holesterola, a pojavljuju se i novi dokazi korisnih učinaka na oksidativni stres, upale i vaskularnu reaktivnost. Indijskih oraščići pomažu u smanjenju LDL-a i povećanju nosivosti za HDL. Oni su bogati proteinima i mogu vam pomoći da izgubite kilograme. Jedenje indijskih oraščića može poboljšati vaš imuni sistem i smanjiti rizik od nastanka žučnih kamenaca. Takođe su bogati esencijalnim mineralima, uključujući bakar, kalcijum, magnezijum, gvožđe, fosfor, kalijum i cink. To također znači da su super korisni za vašu kožu i kosu. Indijski oraščići sadrže hranjive sastojke za koje većina ljudi ima tendenciju da zaboravi kada tek pređu na vegansku ishranu, ali oni su vam zaista potrebni kako bi vaše tijelo ostalo zdravo, pa obavezno ih uključite (i ostale orahe) u svoj plan obroka (pravili ovaj cheesecake ili ne). Nekoliko savjeta Ovo je vrlo jednostavan recept, ali ja ne bi bila ja da vam ne dam nekoliko dodatnih savjeta. Ovo mnogo liči na osnovni recept za klasični veganski cheesecake, ako ste ikada napravili jedan od njih, znate kako to ide. Ne zaboravite natopiti indijski orah u vodi najmanje 6 sati prije pravljenja kolača. To će ih učiniti mekanima i torti dati lijepu i kremastu teksturu. Ako mislite da boja kreme nije dovoljno zelena, dodajte još malo matcha praha. Predlažem da koristite silikonske kalupe za kolače, tako da ih možete lako izvaditi. Koristila sam one koje se koriste za panna cotte. Ne morate ih mazati uljem. Kao što sam spomenula, napravila sam veganski matcha cheesecakes sa ostacima sastojaka, tako da ova mjerenja čine 4 mini kolača. Ako ih trebate više, pravilno prilagodite mjere. Prije nego što poslužite ove kolače, pobrinite se da ih izvadite iz zamrzivača i ostavite neko vrijeme u frižideru da mogu omekšati. Svoje sam ukrasila sa malo matcha praha i nekoliko pistacija koje sam imala. To ne morate raditi, možete ih ukrasiti na bilo koji način koji želite. Sastojci Za koru: 60 g badema 6 Medjool hurmi Za fil: 130 g indijskog oraha (natopiti u vodi preko noći) 50 ml javorovog sirupa 50 g kokosovog krema 20 ml kokosovog ulja 1 čajna kašika ekstrakta vanilije 1 čajna kašika matcha praha Upute Hurme nasjeckajte na manje komade. Bademe i hurme stavite u blender i pulsirajte dok se sve ravnomjerno ne sjedini. Podijelite ovu smjesu u 4 silikonska kalupa i pritisnite je prstima prema dnu da formirate koru. Uklonite vodu iz indijskih oraščića. Pomiješajte sve sastojke za fil u blenderu i blendajte ih dok se ne stvori gusta zelena krema. Nalijte fil do vrha kalupa. Stavite kolače u zamrzivač dok se ne stvrdnu. Prije nego što ih poslužite, pustite ih da stoje u frižideru 15 minuta do pola sata kako bi omekšali. Ove mjere čine 4 mala veganska matcha cheesecake-a. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – veganski cheesecake od lješnjaka – veganski kolač od limuna i borovnice Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog matcha cheesecake-a. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.