Blood orange & clover spritz
1 tsp of lime juice
1 clove
1 cup of ginger beer (our favorite brand is Maine Root)
1 cup of ice
In a cocktail shaker, add blood orange juice, clove & lime juice
Fill a 16oz. glass with ice. Add shaken mixture to the ice, top with ginger beer
Add a clove for garnish & enjoy!
Dessert
Pumpkin Cheezecake
Crust:
2 cups of raw cashews
8 medjool dates
Pinch of salt
1 cup of shredded coconut
Coat a springform pan with a little oil to ensure the crust doesn’t stick. Add cashews to a food processor and blend until cashews are a grainy texture. Then add the rest of the ingredients until well combined. Place in pan and evenly press the crust through out the bottom of the pan.
Filling:
4 cups of raw cashews, soaked and drained
1 can 13.5 fl oz. can of coconut milk
1 cup of agave
1/2 cup of vegan butter
1 1/2 cups of pumpkin purée
2 tbsp pumpkin pie spice
Juice of 1/2 lemon
Blend all ingredients until smooth and pour on top of crust. Sprinkle some pie spice on top, cover and freeze overnight. Before serving, defrost on counter for 30 minutes.
Dessert
Vegan chocolate cream pie
Crust:
8 medjool dates
1 1/2 cup hazelnuts
1 cup of shredded coconut
1 teaspoon of salt
Roast hazelnuts on a baking sheet at 350 for about 5 minutes. Set aside
In a food processor, add hazelnuts and blend until they are small granules
Add shredded coconut and blend
Add dates one at a time until you get a consistency that binds together
Press the crust on the base of a spring form pan, set aside
Filling:
1 cup of vegan chocolate chips
1/3 cup of maple syrup
1 1/2 cups of raw cashews, soaked and drained
1 tsp vanilla extract
1/2 cup of canned coconut milk
2 tbsp cacao powder
Dash of salt
In a double boiler, melt down chocolate chips until fully melted
In a high speed blender, add all other ingredients. Add chocolate once melted and blend until smooth.
Pour into crust and freeze for at least 3 hours/overnight
