Mini Vegan Cheesecakes For Gender Reveal Party!
The Gender Reveal Party is a reasonably new thing over here but I think it’s a cute idea. A nice way to tell family or friends the expected sex of your baby. The idea’s simple, you bake a cake or desert and in the middle is a coloured surprise which indicates boy or girl.
These cute little vegan deserts are simple vanilla cheesecakes made with coconut and cashews. The base is super simple – just 2 ingredients – walnuts and dates. This makes them nutritious (as far as cake goes!) and perfect for vegans.
These are pretty simple to make, and just require a little freezing. The colour used for the centres and the coconut toppings can be bought (check labels but most are vegan) or made using natural ingredients. The method involves cooking or blending frozen fruit and reducing into a syrup.
Pink is easy using fresh raspberries or strawberries. Blue requires using a purple item like blueberries or red cabbage and then the addition of baking soda to change the PH and turn the mix blue!
Of course you can make these without the gender reveal twist. They are simple, sweet refreshing little treats. I like them straight from the freezer, but leave to thaw for a few minutes for a softer texture.
You could even try different flavour combinations or toppings – let me see your creations! #preggieveggie
For more vegan sweet treats try this Vegan Peanut Butter Chocolate Pie (No Bake) or these Vegan Peanut Butter, Oat & Chocolate Chip Cookies!
- 1 cup (200 g) pitted dates
- 1 cup (120 g) walnuts
- ½ tsp salt
- ¼ tsp pink and blue vegan food colourings or make your own natural ones using....
- ½ cup blueberries
- 1-2 tsps. baking soda
- ½ cup raspberries
- 1½ cups (180 g) soaked cashews*
- Juice of 1 large lemon
- ⅓ cup (80 g) liquid coconut oil
- ⅔ cup (160 ml) full-fat coconut milk*
- ⅓ cup (80 ml) agave syrup (or more if you like them extra sweet)
- 4 tbsp. coconut cream
- 4 tbsp. vegan icing sugar (or more depending on consistency)
- ¼ tsp vanilla syrup or essence
- 2 tbsp. desiccated coconut
- ¼ tsp colourings (optional)
- Blend dates and nuts in a food processor and add salt
- Press firmly into lightly greased tin and put into freezer
- To make the natural colourings put the raspberries into a pan and heat until soft - mash a little to help them break down
- Sieve the mix and reserve the pink liquid - if it's watery, reduce on the heat further until slightly syrupy
- Make the blueberry colouring the same way as the raspberry one except...
- Once the liquid is cool, gradually add baking soda half a tsp. at a time until it goes blue
- Alternatively use a simple food colouring - vegan ones are available
- Blend the soaked cashews, coconut milk, coconut oil, juice and syrup until smooth
- Add each of the colourings to about ¼ cup of the cheesecake mix and put in small bowls in the freezer
- Refrigerate the rest until needed
- Once the coloured mix is stiff enough to hold its shape, use a teaspoon or melon baller and add a small bit into the middle of each base
- Then top with the uncoloured mix, and refreeze for approx. 4 hours until firm or overnight
- Whip the coconut cream with the vanilla and sieved icing sugar
- You want this to be thin enough to spread but thick enough to stay on the cake! You can freeze the topping to thicken.
- Colour the desiccated coconut using a drop of water to dilute the colour if needed
- Pipe or pour the coconut fondant on and sprinkle with the coloured desiccated coconut
- The cakes can be kept in the freezer until needed
* Soak cashews in cold water overnight or in boiling water for an hour prior to using
* Try keeping the coconut milk in the fridge before hand and using only the thick top
* This recipe makes 6 -8 cakes in a normal size cupcake tin
*Alternatively make the blue colouring with red cabbage - instructions here
* Recipe time does not include freezing time