Mini- Strawberry Cheese Cake (It's Vegan, You Know It)

I couldn't wait for it to firm up. Because blog comes first.

Hello Pigeons!

I took a break from blogging since my little Goa excursion. I ran out of cooking gas last week, some could say that was my excuse. But I was just lazy. Today I used my microwave to get the job done, and let's just say it worked.

So here's a tremendously delicious vegan dessert which has all the rich-creamy-slightly-tangy cheesecake taste, all in a 3-bite size cupcake form! The magic is using cashews, coconut cream, lemon juice and vanilla. Mmmeh, it's got all the cheese cake delight without any sad Moos.

Hello, Delicious

So let's get right into it, then!

What You Need

3/4th cup cashews

3/4th cup coconut milk (Use the creamiest part)

2 tablespoon vanilla

2 pinches salt

1.5 teaspoons agar-agar (china grass)

5 tablespoons jaggery

1/4th cup sugar

1.5 cups fresh strawberries (or frozen)

1/2 the juice of one lemon

3 tablespoons coconut oil (let it harden a bit in the fridge)

one packet of Vegan digestive biscuits (check the label, some brands have milk solids in them)


How to Make


In  bows crush one packet of digestive biscuits. Add one tablespoon vanilla and one pinch of salt. Now add jaggery and your slightly firm coconut oil. Mix with your hands till you can squeeze the biscuits crumbs into a like a pie crust.

All the good stuff in that pie-crust, you're about to make

Prepare a muffin tin with cupcake liners. Now pat down a layer of pie crust on the bottem of each cupcake liner.

Leave it alone for a bit, don't worry it won't be lonely for long.

They won't be solo for long, promise

Now in a blender add your cashews, coconut cream, lemon juice, one more tablespoon of vanilla, and sugar. You can add a bit of water too. Now blend away to glory. You should have a nice pourable (but thick) cashew cream-cheese filling. Taste it, it's yummy.

Now pour on top of your pie-crust filled cupcake liners. done? Super. Pop it into the freezer while you prepare your strawberry glaze.

That's the good stuff! 

I used a microwave because I had no gas, but this is best done in a stovetop. First blend your strawberries with with about 2-3 tablespoons of sugar ( You can add more, but let's try to keep the sugar on the low, k?).

Blended Glory

In a saucepan heat up your pureed strawberries and sugar. Once it starts to simmer add your agar-agar powder and stir completely to avoid any lumps. Pop out your cakes form the freezer, and spoon a nice layer of the strawberry glaze on top of each.

Right before them beauties go back in the freezer!

 Put that baby back in the freezer for two hours. Pop them beauties out, Un-wrap the cupcake liners for full-beauty effects. What's the point of making a 3-layered thingie if you can't see it. Share with other humans for best results.

Have a great week pups! Be good, keep it real, and keep it kind!

Stuffed Chocolate Ice-Cube Surprise ( Vegan, That's No Surprise)

Gourmet it is!

Howdy Labradors!

I was scrolling FB and my childhood friend's mom Shobha Auntie had shared this video that showed us how to make some killer stuffed chocolate. You could totally dismiss my stupid blog and just watch the video here.

Or. You could go through my blog and see how I did it myself. Let me tell you this was super fast one and you can stuff it with whatever you fancy. You just need a good giant bar of dark chocolate, an ice-cube tray and coconut oil.

A nice loaf of, err, chocolate

Here's what you need

1 giant bar of Amul Dark/Bitter Chocolate (it's vegan) (you can also use any other brand of dark chocolate, but you will need about 3-4 small regular sized bars if you can't find a big one)

1/4th cup virgin coconut oil

1/2 teaspoon salt

1 teaspoon vanilla essence

Fun Fillings I used just a few of these, to be precise: almonds, coconut, jaggery syrup, pistachios, and strawberries. but here is a list to help with the imagination:

almonds, fruit, coconut , caramel , jaggery , Pistachios , cashews , walnuts, jelly, even espresso beans!



How You Make It

First get all your chosen fillings and set them aside where they are easily accessible. Now grease your ice-cube tray with coconut oil, good and proper, this is VITAL to them popping out like good little children.

Take out your giant chocolate bar. Chop it up. In a pot, add your coconut oil and add the chocolate pieces.  Add vanilla and salt now too. Stir on low fame. Add about 2 tablespoons of water to get it to be a little thinner (it should still be thick).

Switch off flame and stir, you should have a nice glossy chocolate paste.

Glossy Saucy 

Add a spoon of the chocolate to each of the sections in the ice-tray, make sure it covers the sides, and is filled a little less than halfway. Now add your toppings.


I did a mix of three flavors : almonds &coconut, Pistachio &jaggery syrup, and strawberry.

Do your Filling Thang

Once you've done our filling thing, top it over with the remaining chocolate. You can add a little water to the chocolate if it has thickened but stir and then pour it over. Your ice-tray won't be neat, that's ok, move on. Pop that tray in the freezer for one hour, or better yet give it 2 hours.

Then take out, give it a shake and pop out your chocolate ice cubes!

Ice cubes ain't got nothing on these babies

YAY! it's fancy, it's gourmet, it's super exquisite,  and people will think you are God. Really.

Inside looking good!

Now eat and go back to being a nice person. Keep it real!