I'm kind of obsessed with matcha. Just a little. Okay, A LOT. The fun part is adding it to every and anything sweet. In this recipe, I decided to get a little creative and come up with a raw cheesecake recipe that included some of my favorite ingredients: matcha (of course), almonds, honey, mascarpone cheese, and figs. I mean, go big or go home, right? I did just that with this recipe. Do I miss regular cheesecake? Not even. Read on for the complete recipe and for more dreamy photos.

So, what is a raw cheesecake anyway? For all of you who aren't familiar with it, it's generally made with a date-nut crust and cashew coconut-cream filling. There's absolutely no baking involved and no cheese, but you still get that creamy + fatty consistency without the guilt. Since I did still want to have some of that cheese flavor in this recipe + make it extra fancayyy, I added 4 tablespoons of mascarpone cheese. This is totally not necessary, so feel free to leave it out and just replace it with more coconut cream. But it's damn good with it. Just sayin'. You could even replace the honey and use a plant-based sweeter instead for a completely raw, vegan cheesecake.

I also decided to switch it up a little and make a fig and almond crust instead of a date-nut crust that is typical of raw cheesecakes. In my opinion, it tastes even more amazing. Feel free to break the rules with this cheesecake. Make it into what you want it to be - add the types of toppings that you love, remove what you don't. It's completely versatile, and it's food. Play with it. I chose to top mine with crushed pistachios, sliced almonds, desiccated coconut (basically coconut flakes), and a generous drizzle of honey. Can someone just stop me right now?! This is sounding way too delicious. 

What else can I say about this cheesecake so that I can stall and show you more pictures? Hmm ... It's amazing. It's damn delicious. And isn't it just pretty! Another thing I should mention is that I totally made this without having the proper tools. I only had a mini food processor, so this was truly a labor of love. I also didn't have a springform pan, so please please do yourself a favor and get one if you don't have one. It will make your life so much easier!

So, there's that, my loves. A ton of photos to get you salivating before you tackle the hard part - running to the store to get all of the ingredients to make this bad boy! Actually, this cheesecake is super simple. Just make sure to soak your cashews the night before so you're not like me, wishing I did so I could enjoy this cheesecake a lot sooner. Happy non-baking. Oh yeah, I forgot to to say that this is perfect if you hate baking or are horrible at it. Sorry, I'm done, let's get into the recipe (finally)!

Raw Matcha Cheesecake With Fig And Almond Crust

Stina Abion | Hello Lovely Living
February 18, 2017



Servings: 8 servings
Prep: 30 mins
Cook: 0 mins
Total time: 30 mins

Ingredients

Crust

• 1 cup dried figs
• 1/4 cup almond flour

Filling

• 2 cups cashews (soaked)
• 1 can coconut milk (1/2 of the cream portion only)
• 2 Tbsp coconut oil
• 4 Tbsp mascarpone cheese
• 1/2 cup raw honey
• 2 tsp matcha powder

Toppings

• pistachios (lightly chopped)
• honey
• almonds (sliced)
• desiccated coconut

Instructions

1. Cover and soak the cashews in water for at least 4 hours or overnight. Refrigerate the coconut milk.
2. Line the bottom of an 8" x 8" springform pan with a round piece of parchment paper. To prepare the crust, using a food processor, mix the dried figs and almond flour until it comes together when pressed. Press evenly into the bottom of a springform pan. Set aside.
3. Strain the chashews. To prepare the filling, process the cashews until it starts resembling a creamy texture. Open the can of coconut milk and use half of the solid, cream portion only. Do not use the liquid portion. Add the coconut cream to the cashew mixture and mix until well combined, then add the reamining ingredients and mix until well combined and until an smooth, creamy texture has formed.
4. Pour the filling into the springform pan and spread evenly. Cover with plastic wrap and freeze for at least 4 hours to set.
5. Remove from the freezer and release the springform pan. Place on a serving dish of choice. You may need to even out the top of the cheesecake with a spatula if it is not completely smooth.
6. Decorate with toppings around the edges: lightly crushed pistachios, sliced almonds, and a drizzle of honey. Dust lightly with desiccated coconut.

Notes

• Store in the refrigerator or freeze for longer periods.
• For a vegan option, remove mascarpone cheese and substitute with the other half of the coconut cream. Instead of honey, use a plant-based sweetener.
• Organic ingredients are preferred.

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Wasn't that just the easiest! FYI, I had a slice for breakfast and it was totally one of those moments where I had to pinch myself. I mean, cheesecake for breakfast!?! What world is this!?! Happy clean eating!

Will you be trying out this recipe? If you do, I'd love to see your photos! Go on, tag me in your photos on Instagram using #hellolovelyliving and @hellolovelyliving so I can get all heart eyes on your photos + share them so others can do the same! 

via Cake Time

The holidays are up and coming, and all I can think about are sweets! Since I'm not normally a sweets kind of person, I tend to get all excited once the holidays roll around because I love the desserts that are only around for a short period of time. When I stumbled across these miniature gingerbread houses, I just died! They are so adorable. I may just make them so I can stare at them all day. Not eat, just stare!

If you fell in love with these like I just did, you will definitely love this collection I put together of the tiniest and cutest holiday desserts out there. Being that they are so cute, you may just not want to eat them too, but seeing that they also look so delicious, that's probably not possible. Happy staring and happy eating! Hope you try these out.

Check out Miniature Versions of Your Favorite Holiday Sweets

by Stina Kusunoki Abion at Mode

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Did you see something yummy? Let me know which one was your favorite in the comments!

Caramel corn is so addicting, but adding matcha and honey as well... It doesn't get any better than this. All caramel corn really is, is butter and sugar, so when you think about all of those yummy ingredients together, you're talking about the party of all parties in your mouth. Thanks to my husband for suggesting I put matcha into my caramel - I couldn't put down the container without finishing every last piece. Here's to changing caramel corn forever! Read on for the recipe. 

Honey Caramel Matcha Popcorn

Author: Stina Abion | Hello Lovely Living

Published November 9, 2015

Servings: 8 - 2 cup servings

Prep: 0 mins

Cook: 25 mins

Total time: 20 mins

Ingredients

• 2/3 cup popcorn kernels
• 2 Tbsp olive oil
• 1/2 cup raw organic honey
• 1/2 cup brown sugar
• 1 tsp matcha powder
• 1/2 cup butter
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions

1. For popcorn: Pop kernals in two batches. In a large 4-quart heavy-bottomed pot with lid on, heat 1 Tbsp of oil on medium heat and add 1/3 cup of kernals. Gently shake pot to distribute heat and oil on kernals and leave lid slightly adjar to allow steam to escape. Once it begins to pop, watch carefully and shake pot occasionally. Remove from heat as soon as you notice popping stops at 2 to 3 seconds apart. Repeat steps for second batch. Pour popcorn onto a 17.25" x 11.5" baking sheet lined with parchment paper.
2. For caramel: On medium high heat, melt butter, brown sugar, honey, matcha powder, and salt in a large saucepan and heat until boiling.
3. Once boiling, reduce heat to medium and allow to boil for 3 minutes without stirring. It will start to bubble, so watch it carefully.
4. Remove from heat and add baking soda. Stir to combine. The mixture will get even more bubbly.
5. Pour caramel over popcorn and gently mix to coat. Place in a 250° heated oven at 5 minute intervals and mix to evenly coat each time. When all kernels appear evenly coated, you may remove from the oven. Allow to cool before storing.

Notes

• For more matcha flavor, just add more matcha powder.
• Store in an air-tight container.

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Homemade popcorn is just way more fun and even way more delicious. This is perfect for the holidays because of that rich, green color that the matcha powder creates. Just package in pretty little gift bags or containers and you have a simple DIY gift that anyone will love. I hope you try this out! 

Look out for more matcha recipes coming soon.

What is your favorite popcorn flavor? Share with me in the comments!

Refreshing, easy, and colorful is the theme of my curated collection of vegan summer sweets. Cool down, grab something sweet, and enjoy your time soaking up the last of those summer days. I know, I'm sad that it will be over soon, too. Warning: You may just want to eat any number of these recipes immediately - so get ready to head to the grocery store! 

1. Summer Celebration Fruit Tart: How pretty is this tart! It's incredibly simple to make, and what makes this tart so summery are the fresh seasonal fruits and delightful toppings like fresh herbs and bee pollen. This picturesque tart is almost too pretty to eat, and it's vegan and gluten-free. What could be any better on a summer's day? (via My New Roots)

2. Stecco Gelato: This "stick ice cream" as it is translated to contains two of my all-time favorite fruits: blackberries and raspberries. The color of these popsicles are so rich and I am guessing that they taste just the same. These are a perfect treat on a hot, sunny day, or for those mid-afternoon moments when you get a sweet tooth. (via Smile, Beauty and More)

3. No Bake Blueberry Lemon Cheesecake: I love how vegan recipes look so beautiful and use the freshest ingredients. Isn't that the best part about eating - eating with your eyes? And I just loooove blueberries. They're so easy to add to anything, they taste amazing, and they are packed with antioxidants among other super-fruit powers! Everything about this recipe takes the guilt out of dessert. The crust is made from almonds and dates and the filling contains coconut oil, coconut milk, and cashew nuts. I can just imagine how creamy this is! (via Call Me Cupcake)

4. Coconut Lavender Lemonade: That color - I have never seen a prettier lemonade in my life! It's hard to describe the taste of lavender, but it's really light and refreshing, so don't be scared to try it. Since floral notes are not for everyone, you can get creative with this idea of infusing lemonade with various flavors. Coconut water is very hydrating and will give you that boost of energy on those hot days. (via Confectionalism)

5. Cantaloupe in Coconut Rose Cream: The color of this delightful creation screams SUMMER! Doesn't it make you feel refreshed just looking at it? Cantaloupe was made for summer, agree? This is completely dairy-free, too. What's the white stuff, you ask? Coconut cream. Coconuts are so versatile for vegan recipes as you've seen so far. And there's something hidden that makes this recipe so interesting. It's the rose water and cardamom powder that just do it for me. I'm dying to try it! (via Kiran Tarun)

Now that I've officially prepared a feast for your eyes, which recipe are you convinced will make you turn vegan? Haha, kidding. You don't need to become a vegan to eat vegan or feel pressured that you must say an oath. I love that there are so many recipes accessible today that show you that you don't have to sacrifice taste for eating healthy. If anything, you gain so much more flavors because vegan recipes often contain diverse ingredients that you may have never tried together. It's an adventure for your senses, so why not escape for a little bit and try something new. <3

Which of these recipes do you hope to try? Share with me in the comments!