(Mostly) Raw Vegan Cheesecake!

I made this cheesecake for the first time at the StarWater 4/20 party at the Liberty Lodge in Denver, and it was a HIT! The day I made that first run I had been unable to find macadamia nuts, so I used cashews. Hazelnuts & almonds are also options, but macadamias are the best option to get the right taste and creaminess.

(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Ingredients
Servings: 2" Squares
Instructions
  1. Blend your granola until it has a bread-crumb-like consistency. Combined coconut oil, and mix together well. Pour this mixture into your pan, and tamp down with your fingers.
  2. Combine avocado, banana, macadamia, lime juice, coconut manna (melted is easiest), flax milk, and salt in your blender. Blend until you have one smooth consistency throughout.
  3. Pour filling mix into the pan, using a spatula to smooth out the top.
  4. Loosely cover the top of your pan, and place it in the refrigerator for 2 hours to solidify.
  5. Share with your friends & family!

Nutty, Chocolatey, Oat & Berry Cookies

This is the first recipe I’ve made for cookies since I began practicing mindful eating, and I am quite pleased with how they turned out!

Nutty, Chocolatey, Oat & Berry Cookies
Print Recipe
Servings Prep Time
24 Cookies 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
24 Cookies 15 Minutes
Cook Time
30 Minutes
Nutty, Chocolatey, Oat & Berry Cookies
Print Recipe
Servings Prep Time
24 Cookies 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
24 Cookies 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Cookies
Instructions
  1. Preheat your oven to 350 degrees.
  2. Combine dates & milk alternative in a high-power blender, and blend until it has a uniform consistency.
  3. Pour all ingredients in a large bowl, mix well. If the dough is too moist, add oats; if it is too dry, add a bit of water.
  4. Scoop out cookies (I used a melon-baller) and lay them on a wax-paper covered baking sheet. I went just about 2" each, they won't really expand so they can be very close together.
  5. Bake each sheet for 10-14 minutes (12 minutes at 1-mile elevation).
  6. Let stand 10 minutes to cool, then enjoy with your friends & family.

Raw Fudge (The Green Edition)

This is a bit of a twist on my usual raw fudge recipe, as I was only using the ingredients immediately available to me, and I usually include medjool dates as my sweetener. Oh, and because they are infused with cannabis, that’s usually not the case either haha.

The fudge itself ended up tasting just like a “Thin Mint” Girl Scout Cookie, and the dosage is just enough that you are extremely relaxed (and a little spacey) for the rest of the day.

Generally when making cannabis-infused foods, I would use a pre-made coconut oil extract, but that takes a few days to make, and this was a spur-of-the-moment creation. I will put up the detailed instructions on making coconut oil in the future.

Raw Fudge (The Green Edition)
Print Recipe
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Raw Fudge (The Green Edition)
Print Recipe
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Ingredients
Servings: Pieces
Instructions
  1. Remove the stems, then grind your cannabis in a coffee grinder until it is a fine powder.
  2. Combine coconut oil, coconut manna, and milk in a saucepan or double-boiler. Heat on low until the oil & manna have melted, stirring regularly.
  3. Add ground cannabis to the saucepan, and continue stirring for 15 minutes.
  4. Add cacao paste, and stir vigorously until it has all melted into the mixture.
  5. Turn off the heat, and add in chia seeds, raisins, and peppermint extract, stir until well mixed.
  6. Line the bottom of a glass baking pan with sunflower seeds, then pour the fudge mixture on top.
  7. Place in the refrigerator and let stand until firm. Cut into ~ 1"x1" squares, and serve.
Recipe Notes

I made this recipe in Denver, Colorado, where this is not the case, but please be aware that in many places there are organized crime syndicates who will extort, threaten, and assault you for possessing, processing, or consuming cannabis flowers. If you happen to live within the self-described boundaries of one of these gangs, please use caution when procuring the ingredients and eating your fudge.