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Cheesecake, Raw, Vegan, Wheat Free

Raw Vegan Chocolate ‘Cheesecake’

April 27, 2015

raw vegan chocolate cheesecake //

For all intents and purposes this is a chocolate cheesecake. 

However, it isn’t made with any cheese, or dairy, at all. Therefore, it’s a ‘cream’ cake – with the emphasis on coconut cream. 

It was my mom’s birthday last week and we had a family dinner to celebrate. Every year I ask her what type of cake she would like for her birthday. This year, she asked for a decadent chocolate cheesecake, being one of her favourites. I took this as a challenge to make it not only dairy free, but raw and vegan as well.

Myself and my soon to be sister-in-law have a dairy intolerance and therefore can’t indulge in things like cheesecake, though i would love to. So, I decided to see if I could trick my mom by making this version of her favourite dessert. 

I easily found this recipe from the Minimalist Baker’s website, and I had seen it taste-test approved by a fellow Vancouver blogger Erin Ireland. The ingredient list looked simple and the steps easy. The result? An amazing, creamy, chocolate-y, indulgent cheesecake reminiscent cake that requires no baking what-so-ever. topped with dairy-free chocolate ganache. Amazing,

raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.caWhen you think about it, it’s kind of funny that a chilled cheesecake actually requires any baking at all (in the traditional recipes) – so why not cut out that step all together and have a true chilled no bake ‘cheesecake.’ 

This recipe is absolutely amazing – and require half the amount of time, and energy (of you & your appliances) to make. Traditional cheesecake requires a long bake time, followed by cooling and then chilling in the refrigerator, a very tedious process.

With this simple recipe there is no baking, and only minimal chilling time required. I chose to make a large cheesecake for dessert with the family, but you can definitely make this in a smaller version if you want to half the recipe.

raw vegan chocolate cheesecake //
raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake //

raw vegan chocolate cheesecake // sliced

Fool your dairy-loving cheesecake fans with this easy recipe

Raw Vegan Chocolate Cheesecake
Serves 12
A creamy, dreamy alternative to the traditional cheesecake made dairy free and vegan.
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Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
  1. 2 cups medjool dates, pitted
  2. 2 Tbs. boiling water
  3. 2 1/2 cups raw almonds (or any other nut)
  4. 1/2 cup oreo cookie crumbs or graham cracker crumbs
  1. 3 cups raw cashews, soaked in water overnight or at least 5 hours
  2. 1/2 cup lemon juice
  3. 1/4 cup melted coconut oil
  4. two 14-ounce cans of coconut cream (or full fat coconut milk)
  5. 1 + 3/4 cups dark chocolate (chopped and melted in microwave on 1 minutes intervals, power level 6)
  6. 1/4 cup maple syrup
  1. 1/2 cup dark chocolate, chopped or chips
  2. 1/2 can coconut milk
  1. Add pitted dates to a food processor along with boiling water and blend until smooth.
  2. In a high powered blender, add nuts and graham crumbs and process into a meal.
  3. Add the almond graham crumb meal to the dates and pulse until it forms a dough. It should be slightly sticky, and not too dry. If too sticky, add more nuts or even oatmeal. If you find it is too dry, add a touch more water or dates. You may want to do it in two batches depending on how large your food processor is.
  4. If you're making one large cheesecake, press the dough into the baking dish and push up the sides. I like to use the back of a spoon to smooth it out. If making individual cheesecakes, line ramekin with parchment and then divide crust evenly.
  5. Place in fridge to chill while preparing the filling.
  1. Drain the cashews.
  2. Add all filling ingredients to a high powered blender and mix until very smooth. Again, you may wish to do this in two batches if you are doubling the recipe. Continue to blend until silky smooth, you may need to add more liquid (lemon juice or syrup) if needed. Batter should be creamy and smooth.
  3. Divide filling evenly among the ramekins or large quick-release pan.
  4. Place in refrigerator for 4-5 hours, or overnight. This is a great make-ahead dessert that you can make and refrigerate overnight.
  5. When ready to eat, slide a sharp knife around the edges and release.
  1. If you'd like to top it with a ganache, heat the coconut milk in a small pot on medium heat until steaming. Pour over chopped chocolate and let sit 5 minutes. Using a spatula stir together melted chocolate and coconut milk until a thick chocolate glaze is created. Set aside to cool for another 5-10 minutes. Pour over a chilled cheesecake and let sit until ready to serve.
  1. I doubled this recipe (as seen in the pictures) for a 10-inch baking dish. If you would like to make a smaller, or individual cheesecakes as seen on Minimalist Baker's website visit the link. Adjust recipe according to your baking dish size. If you'd like to make a large cheesecake like I did, use the above recipe.
  2. I found with the large one, even in the fridge overnight it is creamy, but if you want to place it in the freezer for a half hour or so before it will be even more chilled and solid if you prefer.
Adapted from The Minimalist Baker
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Breakfast, Clean Eats, Granola, Healthy, Pumpkin, Vegan, Wheat Free

Pumpkin Spice Granola

September 23, 2014


pumpkin spice granola alicia bakeaholic

As soon as fall has officially arrived I’m way too excited to begin baking all things pumpkin. There is no better smell than pumpkin spice – ginger, nutmeg, cinnamon – all baked into a warm comforting pumpkin baked good. Pumpkin can be made both sweet and savoury and is so versatile when working with it. 

Fall is one of my most favourite seasons – the colours, cool days, candles, and holidays (Thanksgiving, Halloween) make it even better. 

I had to seriously stop myself from buying any sort of halloween or Fall paraphernalia from the Home Sense store in August. Now that it’s officially Fall, I feel I can let myself Fall fully with no inhibitions. Sorry, Adam. But really, they start bringing out those halloween and thanksgiving decorations in the summer, and by the time the holidays actually roll around all the decor has been packed up and its suddenly Christmas in October. 

Thankfully pumpkin is the ingredient of both halloween, thanksgiving and christmas so we can happily eat it for months. I don’t think I ever get sick of eating pumpkin, I even love adding it to my chili. 

I had actually seen this pumpkin granola recipe in April, when another local Vancouver blogger, Jennifer from Foodess, had posted it – pumpkin goods know no boundaries. I was all for pumpkin in April.


I knew I needed to make it come Fall, and It turned out better than my tastebuds imagined. I changed a few things, subbing in brown rice syrup for maple (feel free to use either), adding in pumpkin seeds and cooking it for a little longer, leaving it in the oven, to really crisp up the clusters. I found it was just as crunchy as store-bought, only obviously much better. The spice is perfect, and not overly sweet.


I loved her idea of storing it in the freezer, it makes for a nice cold bowl of granola and milk, plus it prolongs its shelf life (that is, if you don’t eat it all in a week) – And as she says, most pumpkin granola is actually just ‘pumpkin spice’ with no trace of real pumpkin puree, whereas this recipe uses a whole cup. Feel free to make a half batch.

Happy Fall :)

Pumpkin Spice Granola
Serves 24
Crunchy, spiced pumpkin granola clusters with dried cranberry for added sweetness.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. 1 cup pumpkin puree (not pie filling)
  2. 1½ tbsp ground cinnamon
  3. 2 tsp ground ginger
  4. ⅓ cup canola oil / coconut oil
  5. ½ cup coconut sugar / brown sugar
  6. ⅓ cup brown rice syrup
  7. 1 tsp vanilla extract
  8. 5 cups old fashioned large flake oats
  9. 1cups natural almonds - pulsed slightly
  10. 1 cup pumpkin seeds
  11. ¼ cup ground flaxseeds or whole
  12. 1-2 cups dried, sweetened cranberries
  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, whisk together the pumpkin, cinnamon, ginger, oil, sugar, brown rice syrup and vanilla extract. Stir in the oats, almonds, pumpkin seeds and flaxseeds.
  3. Divide mixture between two large baking sheets lined with parchment and bake 45-60 minutes, stirring occasionally and checking frequently, until the almonds are golden and toasty and the granola is dry.
  4. Turn off oven and leave baking sheets inside, propping door open slightly. Allow the oven to cool down with granola inside to create dry, crunchy granola.
  5. Remove from oven, sprinkle cranberries overtop and mix in.
  6. Store in airtight containers for up to a week - or freeze in large freezer bag.
  1. Crunchy granola keeps well in the freezer, remove and eat with cool milk or yogurt.
Adapted from Foodess
Adapted from Foodess
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Banana, Berries, Breakfast, Dairy-Free, Healthy, Mother's Day, Muffins, Recipe, Vegan, Waffles

Mother’s Day: Breakfast/Brunch Recipe Roundup

May 8, 2014

mothers day


This weekend is Mother’s day – which means you need to show your mom some love, and that might mean taking over the kitchen for the morning. Wake mom up with the smell of a delicious breakfast or brunch. I’ve gathered lots of my recipes that are great for a special occasion, including vegan, wheat-free and dairy-free options for all moms needs.

1. Crepes – Delicious, fill with assorted fruit, and top with warm syrup / fruit (wheat-free, sugar-free, dairy-free)

2. Morning Glory Muffins – perfect for a brunch for mom. 

3. Whole Wheat Blueberry Muffins 

4. Sugar-Free Banana Nut Muffins 

5. Overnight Oats – great to prepare the night before, so you can bring mom a healthy breakfast first thing in the morning (Vegan-Wheat Free)

6. Spring Eggs and Hash – a sunny, flower-like breakfast for mom to wake up to.

7. Lemon Lavender Blueberry Scones – Great for a breakfast with coffee or tea (wheat-free)

8. Vegan Carrot Cake – amazing, healthier for you and great for a crowd (vegan)

9. Lemon Poppy Seed Sticky Buns – less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast in bed for mom this weekend (dairy-free)

10. Quinoa Waffles – Thick, crisp waffles to make for a crowd (Wheat-Free)

11. Very Berry Smoothie + 3-Ingredient Vegan Pancakes – Make mom glow from the inside out