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Food Recipes

Acai Bowl

When breakfast time roles around each day, I prefer to make something cold and refreshing. Usually I stick to fruit or a smoothie of some sort, whether that me a smoothie/smoothie bowl/nana ice cream. However, one of my absolute favourite breakfast meals is an acai bowl.

You’ve probably heard of acai (pronounced ah-sa-ee). It’s a super healthy berry that contains a whole lot of antioxidants that are amazing for your body. Not only is it nutritious, but it tastes great, hence why the acai bowl is so popular.

Well, let’s get into it then.

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Acai Bowl
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 package of frozen acai (I use http://www.sambazon.com/products/) OR 1-2 tsp. of acai powder.
  2. 2 frozen bananas
  3. orange juice
  4. almond milk
  5. optional: fruit of choice (raspberries, blueberries, blackberries, strawberries, mango)
Instructions
  1. Before you make your acai bowl, you're going to want to have pre-frozen bananas ready to go. I like to buy a bunch of bananas, wait till they're spotty and ripe, then freeze them.
  2. Place your bananas in a high speed blender, and add your acai. (either the frozen package or the powder)
  3. Next, if you'd like, add in whatever other fruit you desire. I always like to add some frozen fruit from a package, preferably the mixed berry. (rasp, strawb, blueb, black)
  4. Depending on the consistency you want, you need to add in almond milk and orange juice. I only add in a tad bit of orange juice, then pour as much almond milk as I think I need. If i want the bowl to be thicker in consistency, I add less liquid.
  5. Finally, you blend it all together until it comes out creamy and smooth, and you can add your toppings of choice. Acai bowls taste great topped with banana and homemade granola!
Mindfully Bliss http://mindfullybliss.com/
Food Recipes

Vegan Mac N Cheese

Everyone loves mac n cheese, right? I mean, what’s not to love about a thick, warm cheese sauce drizzled over top of macaroni? As a kid, I loved making Kraft Dinner from the box. However, looking back now, that stuff is not healthy at all, and it has so many additives and gross ingredients that I wouldn’t even consider boxed KD food. Lucky for me, I discovered homemade VEGAN mac n cheese.

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This version doesn’t contain any bad stuff. No milk, no cheese, no additives, no problem. Instead of using dairy cheese, you use a bunch of different ingredients to get that cheesy taste and texture, one special ingredient being nutritional yeast.

Did you know that nutritional yeast is one of the only natural sources on this planet to contain vitamin B12, a vitamin that is very difficult to find in foods and that many people, vegans and non-vegans alike, are deficient in? How awesome is that!

Nutritional Yeast contains also B vitamins, folic acid, selenium, zinc, and protein. It’s low in fat, and contains no added sugars or preservatives.

Along with nutrional yeast, this recipe also requires turmeric which is a great superfood, especially when you’re feeling sick or low on energy.

So this dish is basically super healthy 😉

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This recipe is super easy to make, and takes less than 20 minutes. The cheese sauce is a large batch, so feel free to store the extra in a tupperware container and have it throughout the week. You can even use it on other things, like nachos, burritos, etc.

Well, without further adue, let’s get onto it, shall we?

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Vegan Mac n Cheese
Serves 4
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Prep Time
20 min
Cook Time
12 min
Total Time
20 min
Prep Time
20 min
Cook Time
12 min
Total Time
20 min
Ingredients
  1. 4 cups macaroni
  2. 3/4 cup soaked cashews
  3. 1/4 cup nutritonal yeast
  4. 1/2 a sweet potato (baked/boiled)
  5. 1/2 cup non-dairy milk (may need to add more based on how thick/thin you want the sauce)
  6. 2 tbsp. lemon juice
  7. 2 tsp. apple cider vinegar
  8. 3 tbsp. tomato pasta or ketchup
  9. 1 tsp. onion powder
  10. 1 tsp. garlic powder
  11. 1 tsp. tumberic
  12. 1 tsp. paprika
  13. 1 tsp. salt
Instructions
  1. You're going to need a pot and a high speed blender or food processor.
  2. Begin my measuring out 4 cups of dry macaroni and pouring into boiling water.
  3. While the macaroni is cooking, you can begin making your sauce. First, add in 3/4 cup SOAKED cashews (These should be soaking in water for at least 5 hours prior to making the recipe)
  4. Peel and cut up half of a sweet potato, and boil in water, or microwave for 3 minutes (or until soft)
  5. While the potato is boiling, add all of the ingredients into the blender. Save the non-dairy milk for last, as you will need to add more or less depending on the consistency that you'd like your sauce to be. If you like it thick, add in less milk. If you want it thin, add more milk.
  6. Add in your sweet potato and blend everything together until smooth. You can play around and adjust to consistency to how you desire.
  7. Once the macaroni is finished cooking, drain it in the sink. Pour macaroni back into the pot, and pour on your cheese sauce.
  8. Mix it together well, and serve.
Mindfully Bliss http://mindfullybliss.com/

 

Food Recipes

Brownie Batter Blizzard

Before I was vegan, one of my absolute favourite desserts was a Dairy Queen Brownie Batter Blizzard. I cannot even explain the excitement I would get to go and order this thing. And then they’d tip it upside before handing it to me. Oh my goodness, it was so delicious. So thick and creamy and chocolatey, with soft gooey pieces of brownie all stirred into the mix. MMMMM.

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Okay I’m getting a bit carried away. My point is, Brownie Batter Blizzards were the bomb. Also a mouth full to say. BBB. One of my favourite hobbies is recreating my favourite non-vegan foods/desserts, and turning them into vegan friendly versions. Not only are they healthier, but even yummier!

So without further ado, I present to you, my very own.. Brownie Batter Blizzard!

BBBlizzard

Brownie Batter Blizzard
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 frozen bananas
  2. 1 tsp. carob powder (or cocoa/cacao powder)
  3. 1 tsp. peanut butter
  4. 3/4 cup almond milk
  5. 2 vegan brownies
  6. optional: chocolate sauce
Instructions
  1. Prior to making your blizzard, you're going to want to freeze your bananas the night before. I always wait till mine are ripe and spotty, then I freeze a bunch so that they're ready when I need them.
  2. When you're ready to make your blizzard, place two frozen bananas in a high-speed blender.
  3. Add in 3/4 cup of almond milk (you can add more or less depending on how thick or runny you like it)
  4. Add in 1 tsp. of carob powder and 1 tsp. of peanut butter.
  5. Blend everything together until it's smooth, then stir in your brownie chunks. (You can find my homemade brownie recipe linked below)
  6. Drizzle on some chocolate sauce (1 tsp. almond milk, 1 tsp. maple syrup, 1 tsp. carob powder)
  7. And enjoy!
Mindfully Bliss http://mindfullybliss.com/
 My recipe for chocolate fudge vegan brownies: http://mindfullybliss.com/chocolate-fudge-brownies/

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Food Recipes

Macro Buddha Bowl

This isn’t as much as a recipe as it is a method; but I still wanted to share this with you. It has been my absolute favourite meal to make for dinner lately because it is so easy and combines such a variety of my favourite foods.

It is a nutrient-packed bowl full of tastiness and health. You get all your nutrients in the dark leafy greens (spinach, romaine, etc), then tons of protein from the tofu.

Feel free to change up some ingredients if you are not fond of them, and change some things around if you like.

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Macro Buddha Bowl
Serves 1
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. Base=spinach and romaine
  2. Firm tofu
  3. Jasmine rice
  4. Sweet corn
  5. Cherry tomatoes
  6. Sweet potato
  7. Avocado
  8. Lemon-tahini dressing
  9. Feel free to also add: lentils, beans, tempeh, beets, kale, kimchi, steamed veg, broccoli, carrot, edmame, sunflower seeds, pumpkin seeds, dried cranberries
Instructions
  1. Prep all of your ingredients and throw them into a bowl! Top with your favourite dressing, such as raspberry vinaigrette or lemon tahini.
According to Google, this is what a macro bowl should include
  1. A well-balanced macro bowl should generally consist of 1/3 grains (try brown rice, millet, quinoa, or couscous), nearly 1/2 mixed vegetables (maybe sweet potatoes, broccoli, and onions), almost 1/5 protein (like beans, tempeh, or tofu), and finally a bit of fermented foods (such as sauerkraut, miso paste, or pickled vegetables with active probiotics).
Mindfully Bliss http://mindfullybliss.com/
Food Recipes

Decadent Vegan Chocolate Cake

I always laugh when people ask me what vegans eat. “They just eat grass” “Rabbit food” “Must be boring.”

I guess it’s not their fault though- they simply don’t know all the foods there are to eat. Anything that you eat now can be made into a vegan version: cake, waffles, burgers, pancakes, hot dogs, ice-cream, chocolate bars, pizza; you name it, vegans can make it.

photo 3(1)The best way to introduce your family and friends to veganism is by showing them how amazing the food is. People are always so shocked when they try something vegan I’ve made. “Oh, this is vegan!?? Wow, this actually tastes good.” Or, “Oh, it tastes good for something vegan.”

IMG_0092Vegan baking is literally just baking without the use of eggs or milk. Or honey if you use that. And you can easily substitute any dairy milk with a non-dairy milk. (Almond, coconut, oat, hemp, rice, etc). Eggs are easily substituted as well. (Mashed banana, apple sauce, chia seed egg, flaxseed egg, etc) And as for honey; well, there’s maple syrup (my favourite), agave syrup, rice malt syrup, date syrup, and so many other vegan syrups.

Long story short, vegan baking is not boring, and it is not gross. It is freaking delicious.

So enough rambling from me. Let’s get right into the recipe, shall we?

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Decadent Vegan Chocolate Cake
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Dry
  1. 3 cups oat flour
  2. 3/4 cup coconut sugar
  3. 1/2 cup carob powder
  4. 2 tbsp. baking powder
Wet
  1. 1 cup almond milk (or any non-dairy milk)
  2. 2 tsp. apple cider vinegar
  3. 1 cup apple sauce (or mashed banana)
  4. 1/4 cup melted coconut oil
  5. 2 tbsp. pure maple syrup
  6. 2 tsp. vanilla extract
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit and take out two circular pans.
  2. In a large mixing bowl, add in all of your wet ingredients, (almond milk, vinegar, maple syrup, vanilla extract, melted coconut oil, apple sauce) and whisk together
  3. In a separate bowl, mix together your dry ingredients. (oat flour, coconut sugar, carob powder, baking powder)
  4. Add your dry ingredients gradually into your wet ingredients while whisking it together
  5. Grease your two pans with a tiny bit of coconut oil and pour your mix in.
  6. Place them in the oven and bake for 30 minutes.
  7. Once finished, remove the cakes from the oven, stick a toothpick in the center, and if it comes out dry, they are all done.
  8. Let cool for an hour before cutting or icing.
Icing
  1. In a blender or food processor, add in 1 cup of pitted dates, 3 tbsp. of chocolate peanut butter (or nut butter of your choice), 1/2 cup almond milk, 2 tbsp. carob powder, and 1 tbsp. maple syrup.
  2. Once mixed together, let it sit in the fridge for 10-20 minutes to thicken up, then spread evenly over your cake.
Notes
  1. Keep in the fridge for optimal results
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Crunchy Homemade Granola

I have a new obsession – and it’s this granola.

Granola is basically just oatmeal – just with more oomph. You can eat your granola as cereal, or sprinkle it on your nana ice-cream, or even sprinkle it on your oatmeal!

2015-09-10 0112015-09-10 013Last year I wrote a granola and banana mylk recipe here on my blog. And since then, I have improved my granola-making skills by 90%. So, this is my new and improved, revamped and better than ever, HOMEMADE GRANOLA RECIPE!!

The secret trick to getting those clusters? Maple Syrup. (yes, go Canada)

(Watch the video recipe here)

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Crunchy Homemade Granola
Serves 4
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 2 cups of rolled oats
  2. 1/2 (or more) or maple syrup
  3. 1/4 cup coconut sugar
  4. 2 tsp. cinnamon
  5. 10 dates
  6. 1/4 cup nuts and seeds (trailmix)
  7. vegan chocolate chips (add in after it is cooked)
  8. coconut shreds (add in after it is cooked)
whatever else you desire
  1. hemp hearts
  2. chia seeds
  3. flaxseeds
  4. etc
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, measure out 2 cups of rolled oats.
  3. Add in 1/4 cup coconut sugar, 2 tsp. of cinnamon, along with all the ingredients that you desire, such as nuts, seeds, dates, etc.
  4. Mix these all together, then add in 1/2 cup of maple syrup.
  5. Mix this together well, and if the batch looks like it's sticking together and is thick enough, then that should be enough. The more maple syrup you add, the more clusters you will have, and the crunchier the granola will be.
  6. Line a pan with parchment paper, and pour your granola on.
  7. Place it in the oven and cook for 12 minutes.
  8. Let it cool for 20 minutes before adding in your vegan chocolate chips and coconut shreds.
Notes
  1. The vegan chocolate chips make it amazing, so if you like chocolate, these are a must.
  2. Store in a container in a cool, dry place.
  3. Warning: You may eat the entire batch in one sitting.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Chocolate Fudge Cheesecake | Raw Vegan

So after I posted some snapshots of this delicious chocolate cake on Instagram for my birthday, quite a few people asked me for the recipe. So here it is; nice and detailed for you all. But first, some photos:

2015-07-15 003This cheesecake is rich, decadent, and full of flavour. We start off with a nutty crust that resembles a gram cracker. Then the middle layer is a sweet peanut butter banana. The finally we finish with the best part: the chocolate fudge layer.

I also topped mine with crumbled up brownie bits, which you can choose to do if you’d like, or top it with strawberries and other fruit, because that’s always pretty.

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Chocolate Fudge Birthday Cheesecake
Serves 4
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Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Ingredients
  1. 3 cups soaked cashews (soak them the night before)
  2. 3/4 cup coconut oil
  3. 3/4 maple syrup
  4. 2 tsp. vanilla extract
  5. 1 /2 cup lemon juice
  6. 1/2 cup carob powder
  7. 2 tbsp. peanut butter
  8. 1 ripe banana
  9. 1 cup coconut sugar
  10. 2 tbsp. chocolate peanut butter (if you have any) or melted chocolate chips
Crust
  1. 1/2 cup pitted dates
  2. 1/2 cup dry oats
  3. 1/2 cup almonds
  4. 1/2 cup cashews
Crust
  1. You're going to want to begin by adding in 1/2 cup of dry oats, 1/2 cup of regular cashews (non soaked), and 1/2 cup almonds into your food processor.
  2. Pulse these together until they become a fine powder mixture.
  3. Then add in 1/2 cup of dates.
  4. Pulse these together for a few minutes until you have a sticky texture.
  5. Line a circular pan with parchment paper and press the crust down flat into the pan.
  6. Place it in the freezer while you work on your filling.
Peanut Butter Banana Layer
  1. Place 1.5 cup of your soaked cashews into your food processor.
  2. Add in 1 ripe, mushy banana, and 2 tbsp of peanut butter.
  3. Add in 1/2 cup coconut oil, 1/2 cup of maple syrup and 1/2 cup of coconut sugar, as well as 1 tsp. of vanilla extract, and 1/4 cup of lemon juice.
  4. Blend everything together for a few minutes until you have a smooth, creamy texture.
  5. Remove your pan from the freezer and pour this layer on.
  6. Place it back in the freezer while you work on your final layer.
Chocolate Fudge Layer
  1. Add in the remaining 1.5 cups of your soaked cashews.
  2. Add in 1/2 cup coconut oil, 1/2 cup maple syrup, 1/2 cup coconut sugar, 1/2 cup carob powder, 1/2 cup lemon juice, and 2 tbsp of chocolate peanut butter, of if you don't have that, just melt 1/2 cup vegan chocolate.
  3. Blend everything together well until you have a thick, creamy chocolate texture.
  4. If your mixture is too thick, add in a bit of almond milk to make it a tiny bit more runny.
  5. Pour on your final layer, then place it back in the freezer for 3-4 hours, or leave it overnight (I left mine over night)
Notes
  1. In the morning you can decorate it with coconut sugar, coconut shreds, cacoo nibs, brownie bites, vegan chocolate sauce, strawberries, anything you want really :)
  2. Remove from the freezer 10-15 minutes before eating to thaw.
  3. ENJOY! xoxo
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Healthy Vegan Burritos

If you’re anything like me, than you love burritos. But I haven’t always loved them – in fact, I used to be afraid of them. When I’d hear the word burrito, I’d cringe and associate gross meanings with it. I’m not sure why, perhaps because they had beans and I used to think beans were gross? Probably.

Anyways, now I am obsessed. My friend and I go to our local burrito shop and get vegan burritos with all our fav things; rice, beans, lettuce, tomato, GUAC, salsa, black olives, corn, etc. I love getting this; the only problem is, it’s a bit expensive. So… I thought, why not just make homemade burritos? It’s much cheaper, AND I can have more than one without having to worry about an expensive price. And I do eat a lot so it works out perfectly. ALSO, leftovers.

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Healthy Vegan Burritos
Serves 3
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Prep Time
30 min
Cook Time
1 min
Total Time
31 min
Prep Time
30 min
Cook Time
1 min
Total Time
31 min
Ingredients
  1. 2 cups of rice
  2. 1 can of black beans
  3. 1 cup corn
  4. 1 jar of salsa
  5. 3+ avocados
  6. 1/2 cup black olives
  7. lettuce
  8. tomatoes
  9. optional; daiya cheese
Instructions
  1. Begin with cooking your rice. Everybody cooks rice differently so you could do it on the stove top or in a rice cooker.
  2. While the rice is cooking, open your can of beans and heat them up in a pot.
  3. I used frozen corn, so I poured some into a sauce pan and heated this up as well.
  4. While those things are cooking, cut up your avocados and mash them into a bowl. Add lemon and pepper until everything is mashed well into a guacamole.
  5. Pour some salsa into a little cup, or make your own (sun dried tomatoes, spices, water, etc)
  6. Wash your lettuce and tomatoes, and cut them up to place them on your burrito.
  7. You can either buy olives already diced, or like me, buy whole ones and just cut them up. (I like them fresh)
  8. Once everything is cooked and ready, spread out your wraps on a plate and begin burrito making.
  9. First add the guac, then the beans, rice, lettuce, tomato, olives, corn, and salsa.
  10. Fold them up into a burrito (the best that you can) and either eat like that, or you can heat it up or grill it somehow to more realistically resemble a burrito.
Notes
  1. Save the leftovers for dinner tomorrow night! Make another burrito, or use the ingredients to make a great burrito bowl (minus the wrap), or add to salads, etc.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Tropical Sunshine Smoothies

Wanting something to brighten up your day? Well do I ever have something for you. This Tropical Sunshine Smoothie has been brightening up my mornings for a week straight now. Seriously.. It’s been my breakfast Monday-Saturday, and I just can’t get enough of it. It’s so light and refreshing to have after a morning workout, but also filled with so many nutrients to give you long lasting energy throughout the day, and enough flavour to give you ultimate taste bud satisfaction. But here’s the thing; you probably need to like bananas and mango, because… that’s all it really is. 

TSSIf you don’t like mango, I think you need to give it another chance. Before last year, I never even ate mangos. I thought they were kind of gross or weird… I have no idea. Now that I think of it, I didn’t like a lot of things – avocados, peaches, mangos, mushrooms, red peppers, tomatoes, etc. But now I love all of those things. So I think, perhaps, you need to give mango another chance.

And if you love mangos like me, then this smoothie is perfect for you!!

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Tropical Sunshine Smoothies
Serves 1
I made this smoothie for myself in a large quantity because I eat A LOT of carbohydrates. So if you can't handle four bananas in one smoothie, feel free to split the recipe in half or just make as much as you desire.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 super ripe bananas (frozen ahead of time)
  2. 2 ripe mangos (fresh, or frozen)
  3. 1 cup almond milk
  4. 1/2 fresh orange juice
  5. 2 1/2 cups of water
  6. optional: maca and baobab powder for extra energy
Instructions
  1. You're going to want to freeze your ripe spotty nanas ahead of time, probably the night before.
  2. Either use two fresh mangos, or 2 cups of frozen mango cubes.
  3. Add in your liquids. I do orange juice, then almond milk, then water. You can always add more or less depending on how thick or liquidy you prefer it.
  4. I also add in maco and baobab super powders, but if you don't have these, don't even sweat it.
  5. Once your liquids are in, blend this baby up super well until everything is mixed together.
  6. Pour and serve asap and enjoy this sunshine.
Mindfully Bliss http://mindfullybliss.com/
 You can also watch the video recipe here on my youtube channel: https://youtu.be/maF5-P0q3L8IMG_4135

Food Recipes

Chocolate Cheesecake (raw+vegan)

Chocolate Cheesecake; does this need any further explanation? If you’re a fan of regular cheesecake, than I can guarantee you will love this recipe. Oh, and did I mention it’s raw and vegan?

RAW VEGAN CHEESECAKE TWO

 

Raw Vegan Chocolate Cheesecake
Serves 4
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Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 4 min
Prep Time
40 min
Cook Time
2 hr
Total Time
2 hr 4 min
Crust Ingredients
  1. Crust: 1/2 cup almonds
  2. 1/2 cup walnuts
  3. 1/2 cup cashews
  4. 1/2 cup dates
  5. 3 tbsp. cacao powder
Chocolate Filling Ingredients
  1. 3 cups soaked cashews
  2. 1/2 cup lemon juice
  3. 1/2 cup coconut oil
  4. 2 tsp. vanilla extract
  5. 3/4 cup pure maple syrup
  6. 1/2 cup carob/cocoa powder
Crust Directions
  1. In a food processor, add in 1/2 cup walnuts, 1/2 cup almonds, and 1/2 cup (dry) cashews. Blend these together into a thin powder.
  2. Add in 1/2 cup of pitted dates and blend everything together well for 5 minutes. Then add in 3 tbsp. of cacao powder and blend until you have a thick, sticky paste texture. You now have your crust.
  3. Take a round baking pan and line it with wax paper. Transfer your crust into the pan and squish it down with a spoon or your fingers until it’s flat and fills the bottom of the pan. Now place it in the freezer while you work on the rest.
Chocolate Filling Directions
  1. For your middle cheesecake filling, you need to drain your 3 cups of soaked cashews and pour them into the food processor. Blend this together really well, then add 1/2 cup lemon juice (about 1 squeezed lemon, or use lemon juice from a bottle).
  2. Add in 1/2 cup of coconut oil, 2 tsp. of vanilla extract, and 3/4 cup of pure maple syrup. Blend all the ingredients together well into you have a creamy “cheesecake” mixture. Then add in 1/2 cup of carob or cocoa powder and blend one last time.
  3. Remove your pan from the freezer and scoop this filling on top of your crust. Spread it out nice and evenly until it covers your cake nicely, then place it back in the freezer for 2 hours.
Notes
  1. You can remove the cheesecake from the freezer and eat right away. Store it in the fridge for best results. I topped mine with a little bit of shredded coconut.
  2. Before you begin making your cake, you need to measure out 3 cups of cashews and leave them soaking in a bowl of water overnight. This makes them a nice soft texture which will later become the filling of your cake.
Mindfully Bliss http://mindfullybliss.com/
cheesecake