Gluten-Free Raw Vegan Strawberry Cheesecake To Share (…or not)

Gluten Free Raw Vegan Strawberry Cheesecake

Ohhhhhhh the noms!!  The noms to be had!!!!!!!  I’ve been on a healthy streak lately, and consequently I’ve been trying to include more vegan and raw vegan foods in my diet.

Cheesecake is on my mind.  Just always.

Since the gluten- and dairy-free lifestyle was thrust upon me, there have been so many double whammies I’ve been craving for:  pizza, mac and cheese, grilled cheese… Most of those are easy to convert, but not my beloved cheesecake.  I realize it’s not “healthy,” but a raw vegan version has to be better for you than one you’d buy from the grocery store, right?

I thought to myself, “Self, there must be a way around this.”  So I pulled out my mini food processor and went to work, and friends, the result is so delicious.  You will not want to share.  The first time I made it, I ate the whole thing in one sitting.

This recipe is easily customizable.  Throughout this post I’ll give you some little notes about why I use what so you can take my recipe and fly with it.



For the crust

If you want a thicker crust, double those.

For the “cheese”


Step 1:  Throw your almonds and 8 dates into the food processor and BLENNNNNNNNND.  If you have a not-so-great food processor like me, it helps if you process the almonds first and then throw in the dates and process them.  Just keep on processing them until the mixture starts getting sticky and building up on the side as such:

Build up!

The reason we use almonds for the crust as oppose to other nuts, is that almonds have a lower fat content than nuts like cashews and walnuts.  They’re a little dryer so they can hold the shape of the crust and make it a little stiffer.  The dates are incredibly sticky.  Dates are great to use in any vegan sweet when you need a little glue to help things stick together.

Step 2:  After that’s all blended up, scoop it out and put it into your container.  Use your fist to press it down firmly.

Step 2:  Chop up your strawberries and throw them in the food processor with the walnuts.  BLEND!

Step 3:  Add remaining dates, lemon juice, agave nectar, and vanilla extract.  BLEND!  (Sensing a trend here?)

Step 4:  Spread you yummy blended mixture on top of your crust, toss it in the freezer, and wait two hours for it to chill.  I got a little fancy for the photo shoot and added some chopped walnuts to the top.

Step 5:  Enjoy!

Feel free to get creative with my recipe!  What would you do differently?

Gluten-Free Cake Balls: So easy it’s stupid.

The only hard part it not eating them all before you’re done making them.

My mom made some cake balls for Easter yesterday, and they looked so good that I wanted to make some, too, but Annie-friendly style.

Things you need:



Step 1: Make your cake according to the directions on the box

Step 2: Gather materials for innards

Step 3: Throw cake into large mixing bowl

Step 4: Crumble it up

Step 5: Add 1/2 can of frosting

Step 6: Roll into balls and refrigerate for 30 minutes

Step 7: Put chocolate into smaller mixing bowl and melt

For those for you (like myself) who don't know how to melt chocolate in the microwave without burning it, microwave it for 30 seconds, stir, and repeat until totally melted.

Step 8: Roll the cake balls around in the melted chocolate until totally coated

Step 9: Put them on the wax paper to dry. I stuck them in the fridge to dry the chocolate faster

Step 10: ENJOY!




A bouquet of roses made of bacon?!  AND instructions on how to make them?!

A vegetarian’s worst nightmare and a romantic carnivore’s dream. This is quite possibly too good to be true.

What are your thoughts?

Click the picture for instructions on how to make them!

Homemade GF Bread


I needed some bread, and I found a mix by Gluten Free Pantry (which I believe is owned by Glutino) that was about the same price as the pre-made loaf. Everyone knows homemade is better. The mix was super super easy, a packet of yeast was included in the box, but the mix DID contain milk and whey, so if you’re allergic to casein, it could be a problem. Totally ok for the GF-only crowd though!

I forgot my camera so these are via my crappy phone camera:


I had chocolate chip cookies for the first time in a year :]

Betty Crocker came through for me again!  I haven’t had chocolate chip cookies since I became allergic to gluten and dairy, almost a year ago.  Last night I made a batch, and there is no way any of these will be left by tonight.

Now all I need is a big glass of soy milk ;)