Raw Cashew Vanilla Frosting

Raw Cashew Vanilla Frosting
Soy Free; Gluten Free; Raw; Vegan

This recipe makes 4 cups. So, knowing that there will be leftovers you can double the cupcake recipe or cut this in half. Or, use on a bowl of fresh fruit for a sweet and simple dessert :)

2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
1/3 cup date water (use more or less to achieve desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt

1. Blend all of the ingredients in a high powered food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Frost cupcakes or scoop on fresh fruit .

Raw Pear Walnut Cheesecake

Raw Pear Walnut Cheesecake
Vegan; Raw; Gluten Free; Serves 8

Lately I've been on a ginger kick. From the Ginger Chai cupcakes for my birthday to this, it seems that striking gold with my adult recipes =)

Ingredients

Crust:
1 cup walnuts
1 cup Medjool dates, soaked overnight
1/4 tsp. sea salt

Filling:
3 cups raw unsalted cashews, soaked overnight and drained
1 ripe pear, coarsely chopped
2/3 cup coconut oil, liquidfied
2/3 cup ginger syrup
1/4 cup pear juice (unsweetened)
1 whole vanilla bean pod, split open and vanilla scraped out

Topping:
1 pear coarsely shopped
1/3 cup walnuts, chopped
2 tsp. ginger juice


Steps

1. To make the crust, pulse walnuts, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, pear, coconut oil, ginger syrup, pear juice, and vanilla in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add pears, walnuts, and ginger juice in a bowl. Combine until walnuts and pears are coated and pour on top of the 'cheese' layer. Freeze until set, about 3-4 hours.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.