Raw Caramel Chocolate Pie

Crust:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 4 pitted medjool dates
• 1/4 cup coconut oil
• 2 Tbsp water

Caramel:

• 1/2 cup pitted medjool dates
• 1/4 cup coconut syrup
• 2 Tbsp coconut oil
• pinch of sea salt
• pinch of vanilla powder or seeds of one vanilla bean

Chocolate:

• 1 medium avocado, skin and pit removed
• 1/4 cup raw cacao
• 1/4 cup coconut syrup
• 2 Tbsp coconut oil

For the crust, mix all ingredients together in a food processor until it comes together. Press into greased 6 inch round springform pan.

For the caramel, in a food processor, mix all ingredients together until smooth. Spread over crust.

For the chocolate, in a food processor, mix all ingredients together until smooth. Spread over caramel layer.

Place in the refrigerator until chilled. Remove from pan and enjoy!

Raw Vegan Cheesecake

Ingredients:

Crust

• 2 cups almonds
• 1 cup dried Medjool dates

Filling

• 3 1/2 cups raw cashews -soaked for at least one hour
• 3/4 cup fresh lemon juice
• 3/4 cup agave *
• 1 cup organic, unrefined coconut oil- liquefied (see below)
• 1/2 cup water
• 1 vanilla bean or 2 teaspoon vanilla extract
• 1/2 teaspoon celtic sea salt

Blackberry sauce

• Handful of fresh blackberries
• 4 large dried Medjool dates
• 2 hefty squirts agave

Directions:

To melt coconut oil, if solid:

Measure out 1 cup of solid coconut oil and place in shallow bowl of warm water.  As it softens, stir.  Replace the water in the shallow bowl with fresh warm water and repeat until all is melted.  I needed to change the water about 4 times to make it reach a fully liquid state.

To make crust:

Blend almonds and dates in  a food processor until finely chopped.  Press mixture very compactly into the bottom of a spring-form pan.  I used the bottom of a glass to press the crust down, and it worked perfectly.

To make filling:

Take all filling ingredients and blend in food processor until smooth.  Just let it go for a few minutes…. the texture should be nice and creamy.

To assemble:

Pour filling on top of crust and spread out until smooth.  Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and  set up the cake.  After it is frozen you can refrigerate and it will be ready to serve after about one hour.  Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular ol’ cheesecake.

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Chapel in Villeaceron by S.M.A.O., Sancho Madridejos Architecture Office 

Hotelfachschule in Montpellier / Massimiliano Fuksas

Technical College, Busto Arsizio, Italy, 1963-64

(Enrico Castiglioni, Carlo Fontana)

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The Brighton Escape by Georgia Ezra