Posted in Gardening, Recipes

Will you join me for a vegan red currant cheesecake bar & some tea in the garden?

Yesterday, I made these lovely vegan gluten-free red currant cheesecake bars! yes!

MMM! Let's dig in!
MMM! Let’s dig in!

Will you join me for a cheese cake bar & some tea?

Fresh, coconutty cashew lemon flavours!
Fresh, coconut cashew lemon flavours with a top of sour-sweet red currants!

Recipe: For 12 larger bars


For the crust:

1/2 cup Brazil nuts

3/4 cup Gluten-free small-sized oats

1 cup pitted dates

if too dry: add 1 tablespoon of water

pinch of pink salt

For the yummy filling:

1 cup of soaked cashews, rinsed & drained

300 gr coconut cream. I bought it just like that in a store. This is hard solid coconut cream, cut up into smaller pieces.

1/4 cup agave syrup

juice of 1/2 organic lemon

zest of that same 1/2 organic lemon, zest it into very small pieces, only the yellow part!

1 teaspoon home-made vanilla extract

For the red currant swirls:

1 cup fresh cleaned, no stalks, red currants

2 tablespoons agave syrup


  1. Make the crust. Take your food processor & place S-blade in. Add Brazil nuts, oats & dates. I mixed it all but my mix was a bit too dry so I added 1 tablespoon of water. Mix again until it all comes together. Check with your fingers if it sticks. It did! Take a cheesecake pan & grease the base & sides with coconut oil to prevent sticking. I use a tin that was 17 cm x 17 cm. Press all of the dough into the base of your pan, pressing it firmly down & divide it equally. Place into the fridge to get a bit hard.
  2. Now, make the yummy filling. Place soaked cashews into food processor & mix until nearly completely smooth. Set aside. Take your Kenwood machine  & place the whisk paddle in. In the pot below, add chopped hard coconut cream bits & whisk until it looks like a light whipped consistency. I turned my power onto full-speed for this. I scraped out the leftover hard small bites & vitamixed them into my blender until completely smooth. I added them back. It took me only a few minutes until fluffy & whipped. Add lemon juice, lemon zest, agave & vanilla. Whisk together. Now, add cashews to the pot. Whisk until fully mixed in. This took the machine only a minute or two. Taste. It tastes heavenly! Yum yum too! Take the chilled cheesecake pan with the base out of the fridge. Smear your filling all over the base, evenly divided & use a hand spatula to do so. It is so easy this way! Place into the fridge for a few minutes while you make the top.
  3.  Make the swirled topping. Clean your food processor & place the S-blade in. Add red currants & agave. Blend until it is fully mixed. Taste. The red currants were still a bit sour but also sweet. That is what I wanted to create. Pour this over the top of your cheesecake & with help of the stalk of a fork, move it up & down & all over the surface of the cheesecake. Push your stalk a bit into the white coconut-cashew mix to let the top drizzle into the cheesecake to get this look at the end,…the marbled effect,…see photos above. I think you could do it more neatly that I did but I never have done this before, don’t judge me too fast, right? You also could leave the topping just like that of you like,…it is up to you. See that you have used up all of the topping liquid. Place into the freezer & freeze for about 3 hours. Take it out & wait for 10 minutes. Carefully remove the sides of the pan. Now, with help of a large palet knife, remove the bottom of your cheesecake. Place onto a fitted clean white plate. Enjoy a small piece after dinner & place the cheesecake into the fridge for the rest of its days. I liked the flavour of the cheesecake the most, the next day. It was way better, I believe. So, take it out of the fridge, 10 minutes or so before devouring. One bite is pure heaven. It will not melt in your fridge because of the coconut cream! Enjoy a piece in your garden with a lovely tea on the side & with a loved one besides you! =:) MMMMM!  Recipe adapted from here! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    Sophie’s Foodie Files

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          Raw Chocolate Cheesecake!

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Posted in Recipes, Youtube

Vegan Gluten-free Raw Chocolate Cheesecake!

Yesterday afternoon, I invented this lovely RAW VEGAN GLUTEN-FREE CHOCOLATE CHEESECAKE! Ooh yes, it is a real beauty!

It is CREAMY, HEALTHY & DELICIOUS! You can cut them up like smaller bars or you can eat a bigger slice,…It is up to you! 😉 Let’s see how I made them! 

Johan said: ” I made your divine, fabulous delicious raw chocolate cheesecake & loved every bite!
You create & invent so many delicious recipes! Divine! xxxx ”

Rean on how to make it & for the video too! 🙂

For the Raw brownie base layer:

1 cup Brazil nuts

1 cup large pitted soft dates

2 tablespoons solid coconut oil

2 tablespoons raw cacao powder

1 tablespoon maple syrup

For the Raw chocolate cheesecake layer:

1 +1/3 cup (200 gr) soaked cashews, unroasted, unsalted, well rinsed & well-drained ( soaked for at least 8 hours!! until puffed up & soft)

2 tablespoons (15 gr) raw cacao powder

1 tablespoon maple syrup

1/4 cup (60 ml) water

1/4 cup (60 ml) melted coconut oil

2 large soft pitted dates


  1. First, make the raw brownie base. Take food processor & place S-blade in. Add Brazil nuts & pulse them, but not too fine. In the end, you still want some pieces of them into your lovely brownie base. See 1 st picture above! Now, add pitted dates, solid coconut oil & raw cacao powder. Pulse until it is fully mixed in. Taste. My base was a bit crumbly & not so sweet so I added 1 tablespoon of maple syrup & pulsed again on speed 1 & 2. I only have 2 speeds. Taste again. It is just a bit sweet but not overly sweet , just the way, I like it. Take a cheesecake pan & place fitted ring on & secure. Grease base & sides of the pan in with vegan butter. Now, place your raw brownie base all over the base of the pan. You want a thicker layer, so push it all well into the base & sides. Push it with your hand into the base. I still had 3 tablespoons of filling over. Use if for later on, to snack on or to top a vegan yoghurt. Yum too! 🙂 Now, place into the freezer to stiff up, for about 30 minutes. It will look something like this: 

2. Meanwhile, make the raw chocolate cheesecake filling! Take your Vitamix or a really good blender & place your cashews, cacao powder, maple syrup, dates, water & melted coconut oil in it. Place fitted lid & tamper in. Turn on high power until fully joined, using the tamper to push ingredients into the running blades. Stop from time to time. Scrape the sides & mix again. Taste. The filling is very creamy, chocolately & just sweetened enough. (If you like it to be more sweet, add a bit more dates or maple syrup.) Take your cheesecake pan out of the freezer & smear your filling on top. It is not easy to smear it on all of the sides, but a knife worked for me. See that your filling is equally divided & place into the freezer for about 3-4 hours.

3. If you want to eat it, take it out of the freezer, 15 minutes before serving otherwise you will end up with ice-cream bars! Wait 5-10 minutes & click the ring open & carefully with your hands take if off the base. Now, with help of a large pallet knife, place it under your base & carefully slide it over onto a clean plate. This way, you can slice it! 😉

Just out of the freezer!
Just out of the pan & freezer!

I stored, kept my chocolate cheesecake into the fridge, for a more creamy chocolate cheesecake. So, when you want a lovely piece, your cheesecake will be very creamy & delicious! That is what you see with the 1st picture, straight from the fridge! 🙂 Enjoy, my sweeties! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Posted in Recipes

Raw Vegan Gluten-free blackberry caramel nougat bars!

Today, I invented these tasty beauties! 🙂 They are very addictive, raw, vegan, gluten-free delicious amazing freezer bars! Ooh yes, check them out! 😉

These are the best raw bars I have ever invented let alone made! 🙂 They are fantastic, amazing & just wonderful in the mouth! The combined flavors go magically together! ooh yeah! 😉

About this post: Raw Vegan Gluten-free Blackberry Caramel Nougat bars! Hannah from the vegan blog Bittersweet said this: ” Oh my goodness, that sounds unbelievably delicious! I may not be able to use home-grown blackberries for mine, but I have no doubt that the end results will still be stunning!!! “

Hannah (bittersweet)

Recipe: For 18 bars


* For the base layer:

1/2 cup + 1/4 cup brazil nuts

1/2 cup + 1/4 cup pitted Medjool dates

3 tablespoons solid coconut oil

4 + 1/2 tablespoons raw cacao

3 tablespoons maple syrup

* For the middle layer: the caramel-nougat Peanut butter layer:

1 cup pitted Medjool dates

1/2 cup solid coconut oil

3 tablespoons raw peanut butter

1 teaspoon vanilla extract/ I use home-made

2 tablespoons maple syrup

1/4 cup chopped brazil nuts, measured when chopped

* For the top layer, the blackberry layer:

1 cup fresh blackberries, rinsed & pad dry / I have fresh blackberries from my own plant in the garden!

2 pitted Medjool dates

1 tablespoon maple syrup


1. Take your food processor & place S-blade in. Place ingredients for the base layer all in here. So that are your Brazil nuts, pitted dates, coconut oil, cacao powder & maple syrup. Place fitted lid on & pulse until it all comes together & forms a sticky crumble. Take a fitted squarish plate with sides up or oven dish & smear it in with vegan butter. Now, line your baking paper all in it so that you can easily remove the bars later on, to cut them! Push baking paper all into the base & sides up. Put your base mix into the fitted lined dish. With clean hands, push your base all equally into the dish. You will end up with a thicker layer of this yummy mix. Place into the freezer to set. This will take about 10-15 minutes. You can do this while you prepare the middle layer. Clean your food processor & put the S-blade back in again.

2. Now, you are ready to make the 2nd layer. Place all your ingredients for the 2nd layer in it. This is: your pitted dates, coconut oil, raw peanut butter, vanilla extract, maple syrup & chopped Brazil nuts. Process until nearly smooth. You still want small pieces in it, for an added crunch later on. See pictures above! Take your set bottom layer out of the freezer & smear this 2nd layer all over it, evenly divided. Place into the freezer to set. This took me about 15-20 minutes on -18°C! Wash your food processor & S-blade once again & now, finally, make the 3rd, last top layer.

3. Take your food processor & place the S-blade in. Add ingredients for this layer & that will be the fresh blackberries, maple syrup & 2 pitted Medjool dates. Blitz until completely smooth. take your dessert out of the freezer & smear your top layer equally all over the 2nd layer. See that you have everything covered! Place into the freezer for about 1 hour to set. take out of the freezer & wait for about 5 minutes. Take your bars to be out of the oven dish with the help of your hands & the lined paper. Place it on a chopping board & with a sharp knife, cut into equal sized bars. I got 18 bars out of it! 😉 Eat 2 of them & place the rest back into the freezer, into fitted food containers with fitted lids. Keep into the freezer! Remove from the freezer, 10 minutes before devouring! They won’t last long, I assure you! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!


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1. Raw Vegan Gluten-free smoothies with a special topping!

Posted in Recipes

Home-made Vegan white chocolate coconut bars!

Yesterday, I invented these delicious vegan  home-made white chocolate coconut milk bars! The topping is super delicious aka it is home-made vegan white chocolate & the cooked cookie base is really yummy too! Between these 2 layers you taste the lovely coconut milk with added vanilla seeds! Really delicious! 🙂


The topping is not pure white because of the used vanilla seeds & used maple syrup in here! Nevertheless, they are really super! They are not too sweet either! You can really taste the coconut first, then the lovely home-made white chocolate topping & then the tasty cookie base! Ooh yes! One bar is really filling too! Grab one before you go to work or enjoy 1 or 2 with a good vegan café latte or with a lovely coconut tea, why not indulge yourself?  These are fun to make, reasonably healthy & super yummy too! 🙂


Let’s see how I made them! 😉


Recipe: For about 11 good-sized bars


* For the white chocolate-coconut milk topping:

100 ml coconut milk ( the liquid & coconut cream well whisked together, then measured! )

1/2 teaspoon vanilla seed powder

2 tablespoons maple syrup ( You can make it sweeter by adding more maple syrup! )

100 ml coconut oil

100 gr cacao butter

* For the cookie base:

50 gr organic oat flour/ I just blended a lot of organic oats in my Vitamix dry container & blended it for about 10-15 seconds on high-speed until it resembles a flour/ Use 50 gr. (1/2 cup packed)

50 gr organic white spelt flour (1/2 cup packed)

50 gr coconut sugar (1/3 cup)

60 gr coconut oil

1 teaspoon baking powder

a few pinches of sea salt, grinned in a pestle & mortar


1. Preheat your oven to 180°C (350 F ) for 10 minutes. First, we make the cookie base! Au-bain-marie, melt your coconut oil gently until completely liquid. Measure 60 gr. Take a medium bowl an add oat flour, white spelt flour, coconut sugar, baking powder & few punches of sea salt in it. Mix well with a spoon. Now, pour your liquid coconut oil in it & mix well with a spoon. Take a medium-sized oven baking dish & smear it in with vegan butter. Line it with baking paper, on all side. Push your cookie dough, all evenly divided with your hands into the base of the oven dish. Just like this:


2. Place into the hot oven & bake for about 14-15 minutes. Your house will smell amazing & when the cookie base dough is ready, it will be browner then before. It will look something like this:


3. Place carefully onto an oven rack to cool down a bit. When it is a bit cooled down, place it, on the wire rack, into the fridge to cool down completely! When the cookie base is completely cool, make your topping. Take a medium bowl & add vanilla seeds. Pour coconut milk on it & mix with a smaller whisk. Whisk it all together. Now, add maple syrup & mix well again. Take a bowl for au-bain-marie & place coconut oil & cacao butter in it. Put the heat on low & let your coconut oil & cacao butter melt gently, until completely liquid. Stir often with a spoon or whisk.

Now, carefully, with oven gloves on, pour this combined liquid aka gold, into the rest of your combined ingredients. Mix well with a whisk until it all comes together. Pour this mix over the cooled cookie base & place into the fridge to stiff up completely! This will take at least 7-8 hours.


Mine were ready after 1 night in the fridge! Then, test with your fingers & touch the topping. It must be firm. See that under the topping is not liquid anymore!  Maybe, you can speed up the process by putting them in a freezer safe bowl into the freezer! I think that that may work! Now, take it out of the fridge & remove it all from the oven dish & carefully out of the baking paper. Place the thing on a large chopping board & cut with a sharp knife into bars or into whatever shape you want, it is up to you! 🙂 I had 11 good -sized bars! Enjoy after being in the fridge, after 5 to 10 minutes just like that or with a good vegan café latte or with some coconut tea! 😉 MMM! 🙂 Store them in a cookie box into the cold fridge!!! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

You can also find my recipe here on instructables!


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1. Raw, vegan Gluten-Free Carob recurrant Chocolates!

2. Chocolate squares with pecans & cranberries!


Posted in Recipes

My 1st 9 ripe fresh figs & Vegan + Gluten-free fig cheesecake mini bars!

My first 9 ripe figs from mu own fig tree! Yeahh!
My first 9 ripe figs from my own fig tree! yeah!

I was just saying to my dear friend, Norma that she had her first ripe figs from her own tree & that I hadn’t seen any ripe yet! I was wrong!

In my tree, there were today, already 9 ripe figs & some of them, were over ripe already! I need to check them out, a few times per day now! 😉 Don’t they look juicy, lovely & yummy??? I do think so,…! 🙂


Go on, devour 1 or 2, you know you want to,…:)

Today, I invented these vegan no-bake cream cheese cake bars with fresh figs. It was the 1st time, I have made vegan cream cheese bars. I thought, the next time, I must double the volume of the cream cheese, for a thicker filling, in the middle. But after being in the fridge all night, the next day, my husband & I loved them as they were because the cream cheese layer had thickened enough, to our liking!  I used fresh thinly sliced ripe figs from my own fig tree in my garden. These are so tasty , creamy & have the right texture, I think! You can make 6 thicker cream cheesecakes out of this batter instead of 12 smaller & thinner layered cheesecake bars!

Recipe: For 6 thicker or 12 smaller vegan no-bake cream cheesecake bars!

Don't you want big bites?
Don’t you want big bites? These make also a great food gift! x


** For the crust:

1 cup of finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a chopping board & bashed the bag a lot, until there were cookie crumbs left. Now, you can measure it too & it is easier to use!

1/4 cup of almond powder

1 tablespoon of coconut sugar

1/8 cup of melted vegan butter

** For the cheesecake layer:

1 packet of 225 gr tofutti better than cream cheese ( This is a Vegan & GF cream cheese )

2 tablespoons of fine white sugar

1 teaspoon of lemon juice

a pinch of sea salt

3 to 4 fat fresh & ripe figs, thinly sliced vertically = 12 thinner fig slices


1. In a Kenwood bowl or in a bowl: add cookie crumbs, melted vegan butter, sugar & almond powder. If you are using your Kenwood, place the K-paddle in. Mix until everything is well-combined. Or in a large bowl, mix everything well with a wooden spoon. Line a baking dish with the size of 19 cm x 19 cm with parchment paper, slightly overlapping the edges, to easily remove the bars later on. Press this mixture in the baking dish. If you want to create 6 thicker cream cheesecake bars, you must use a smaller baking dish, like 11 cm x 11 cm.  Place into the fridge.

2. Clean your Kenwood bowl & add cream cheese, 1 teaspoon of lemon juice, 2 tablespoons of white fine sugar & a pinch of sea salt. Mix until all is beautifully combined. Scrape the sides of the bowl & mix again. Taste! It has to taste like a lovely cream cheese mix with a touch of lemon! Take the cookie crust baking dish out of the fridge & put this cream cheese layer equally divided over the cookie crust. Spread it all out with a knife, if you need to. Arrange the cut up fig slices over the cream cheese. I used 12 thinly sliced fig parts. Place the dish back into the fridge to stiffen up, preferably all night long. Cut into 12 bars. Enjoy these bars with a loved one! ;) They were just perfect for my husband Peter & I! :) Store them in the fridge.

You can also find my tasty recipe shared here: ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Posted in Recipes

Crunchy oats, almonds & pumpkin seeds bars

tasty bars to be!
crunchy good-for-you bars!

It has been a while that I searched for a good crunchy health bar. I had several recipes but it wasn’t exactly what I was looking for. I had 2 recipes & I made it into this one. I love to eat them & they are just about right. I didn’t add any dried fruits because I hadn’t any in the house.

Recipe: For about 17 smaller bars
170 gr larger full oats or gluten-free oats
40 gr of raw , demarera sugar
70 gr of grinned almonds ( I used whole peeled almonds & grinned them in my food processor )
60 gr of dried pumpkin seeds
2 teaspoons of broken linseed ( flax seeds )
2 teaspoons of baking powder
80 ml of semi-skimmed milk
70 ml of canola oil
60 ml of agave syrup
1. Preheat the oven to 175°C ( 347 F ) for 15 minutes.
2. Take a large roasting tin about 20 X 30 cm. With the help of some kitchen paper, smear the bottom of the tin all over with baking margarine. Lay & large piece of parchment paper in it, with the sides overhanging the tin. This is necessary & easy, for later, to pull out the baked bars after they have baked into the oven.
3. Take a bowl & place the oats, pumpkin seeds, flax seeds, sugar, baking powder & the grinned almonds together. Mix well with a spoon.
4. Now, add milk, agave syrup & canola oil. Mix it all well trough with a spoon so that the liquid is well spread around the oats, etc. Mix it for a minute or 2.
5. Spread the mixture evenly with the back of a spoon in 1 layer into the parchment paper into the large tin. You can make a thicker layer too.
6. Place into the preheated oven & bake for about 25 to 35 minutes until the mixture has baked , the liquids are gone & the top is golden brown in colour. In my case, it took 25 minutes.
7. Turn the oven off, but leave the tin in the oven, to rest with the door closed for 30 minutes.
8. Now, take the tin out of the oven. Take the mix out with the help of your parchment paper on 2 sides of the tin. Carefully, lift it of the parchment paper & place on a wire rack to cool off.
9. When cool, transfer on a chopping board & cut into equal sized bars. It is easier to cut the bars when you oil your cutting knife.

Enjoy as breakfast, brunch or as a snack. Lovely with a good cup of coffee or some good tea.♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!