Decadent German Chocolate Cheesecake- Raw, Gluten-Free and Vegan!!

     My boyfriend told me he was craving cheesecake just a few days before his birthday. Hmm... I started tossing out all these ideas (do you want strawberry, cherry, chocolate, chocolate chip?) I was imagining all kinds of tasty ideas. He was just like, "Stop! You're making me hungry." Well, he's no help. :-p So anyway, he mentioned cheesecake and I love raw, vegan cheesecake and have been wanting to experiment making my own. I also love this amazingly decadent vegan german chocolate cake that my sister has been making for everyone's birthday for the past year or so. It's full of bad things like sugar and processed flour but it's vegan and so delicious.

     I have been thinking that I could probably quite successfully make a raw version of this incredible cake. Of course it would have to be a cheesecake type cake because I don't have a clue how I would make a delicious chocolate cake that was spongy, moist, still raw and doesn't taste healthy. So, a silky cheesecake kind of texture would have to work. It turned out great! I would only change one thing. I made a tasty crust for it however, I think I would prefer a dark chocolate coating where the crust would be, just to make it more true to the delicious cake my sister makes as well I believe it would better compliment the texture of this cake. So, I will be adding the chocolate coating recipe to this one later. I have an idea of how I want to make it but want to test it first before I post. Anyway, this recipe has lots of healthy fats and is free from the most common allergens: milk, dairy, eggs, soy

Crust:

1 C raw oat groats (if you can't find these, you can use whole oats)
1/2 C raw coconut oil (I like Artisana brand from Whole Foods)

Pour oat groats into blender or food processor and blend a minute or so until it has more of a floury consistency. It will be a bit grainer than flour then mix together with the oil in in a bowl. Sometimes I need to add a little extra coconut oil. Once the dough is mixed, press into the bottom of your pie pan and refrigerate while you prepare the filling.

Filling:
1 C coconut oil
1 C shredded coconut
2/3 C raw cashew or macadamia nut butter ( you can make this by soaking nuts overnight and blending in a vitamix or food processor)
1 C raw cacao or cocoa powder
1 C raw agave syrup
1/4 tsp sea salt

Blend the shredded coconut and oil in the blender or food processor until smooth then blend the rest of the ingredients together. You can also melt the ingredients together with a spoon over heat no higher than 98 degrees. Blend until smooth. Spread mixture over crust and place in fridge again.

Topping:

1 C honey dates or medjool work well too
1/2 Tbsp raw whipped honey* (optional)
1 Tbsp vanilla extract**
2/3 C raw pecan pieces
1/3 C shredded coconut

Soak pecans and dates separately overnight. I actually skipped this step but it does usually make a difference. Place dates, honey, and vanilla in the blender and blend until smooth then stir in coconut and pecans. Spread this mixture over the top and serve right away or refrigerate until you're ready to serve it.

*Honey comes from bees so is not vegan
**Vanilla extract is not raw but is tasty so I use it you can leave it out if you eat strictly raw foods

Vegan, Gluten-Free, Healthy (and Easy) Gravy Recipe

     Since it's almost Thanksgiving, I imagine people will be searching for great vegan and gluten-free gravy recipes. I created this recipe last Thanksgiving based on my mom's vegan gravy recipe. This is really simple and can be made with or without mushrooms. I love mushrooms but sometimes I just want plain gravy.

Anyway, if you're making it with mushrooms, thinly slice some baby bella or crimini mushrooms and saute them in olive oil with a good splash of Bragg liquid aminos (or soy sauce) and set aside.

Ingredients:
1/2 C olive oil
1/2 C nutritional yeast flakes
2-4 tsp corn starch or arrowroot powder
1/4 C Bragg liquid aminos (if you don't have this ingredient, use a soy sauce)
2-3 C vegetable broth (I like Imagine brand or make your own)
freshly ground black pepper (optional)

Over medium heat, brown the yeast flakes in the olive oil. It will make somewhat of a paste then add the Bragg liquid aminos and the cornstarch or arrowroot powder. Once you have everything mixed, add in the mushrooms if you're using them, then gradually stir in the vegetable broth. Add more arrowroot or cornstarch if it doesn't thicken to the desired consistency. If you like it to be saltier, add more Bragg liquid aminos. Once it's finished, reduce heat and grind a little black pepper on top if you like and serve. It's great with mashed potatoes.

If you're not worried about gluten, you can replace the nutritional yeast flakes with whole wheat flour and leave out the cornstarch.