It’s not often I have a guest poster on THM but about 6 months ago when I tried Liz’s insanely delicious desserts from her raw vegan dessert company Unbaked Cake Co. I knew I had to tell you all about it. We were both working an event, she for Unbaked and me for Kewaza and as luck would have it we got placed next to each other. I couldn’t have asked for a nicer (or delicious!) neighbour to work alongside.
Not only is Liz incredibly talented but she is also taking a leap of faith just as I did by running her own business. But as any small business-owner knows, getting your work off the ground can be a serious challenge. There is only so far you can grow without needing the help of others.
You fine readers have been my support system and I could not be more grateful. Liz is now hoping to expand hers to help get Unbaked Cake Co. off the ground and spread her scrumptious desserts across Toronto and beyond.
I asked if she wanted to take over THM for the day to share a little bit about herself, her Kickstarter campaign as well as a decadent but healthy recipe for No-Bake White Chocolate Matcha Cheesecake. I actually requested she share this recipe as when I tried it for the first time I was blown away by how incredible it was. It actually tastes like white chocolate cheesecake but it is completely raw AND vegan.
This girl is going places but not without a little bit of help so I hope you’ll support her journey in whatever way you can! Without further ado, meet Liz…
Hi I’m Liz! Unbaked Cake Co. is my raw vegan dessert business – currently based out of Toronto, Ontario. Unbaked Cake Co. is gluten-free, wheat-free, dairy-free, sugar-free, vegan and raw. And all of my treats are handmade with the very best all natural and organic ingredients.
It all began about two and a half years ago as a side project. After being introduced to raw food through a friend at University, I started making raw vegan desserts and dishes for friends and family. Almost all of my spare time was spent in the kitchen trying out new recipes. It wasn’t long until I started day dreaming about moving to the city and getting more involved in the raw vegan community. So, when I moved to Toronto for culinary school a few years later, I did just that. I worked at a well known raw vegan restaurant in Toronto for about 2 years and became their raw vegan dessert chef. I was in charge of creating all of the restaurant’s desserts. I even had the opportunity to teach their very first raw vegan dessert class. When I eventually left the restaurant, Unbaked Cake Co. was born.
With the suggestion from family and friends, I launched a Kickstarter campaign a few weeks ago to help grow and fund Unbaked Cake Co.! My goal is to take Unbaked to the next level and share my treats with a wider audience, both locally in Toronto and the GTA, and eventually – globally. However, with that, comes start-up costs much too large for my wallet to handle. This is where the Kickstarter campaign comes in. The funds raised from my campaign will go towards much needed equipment and supplies; marketing myself to local cafes, caterers, restaurants and health food stores; creating a presence at local events, farmers’ markets and trade shows; and renting commercial kitchen space. The campaign will run for a total of 30 days (I only have 15 to go!) and I hope to raise a total of $4000 (although, exceeding that amount would be amazing!).
To learn more about the Kickstarter campaign, check out this link. There you will find information on how Kickstarter works, more about Unbaked Cake Co. as well as a video all about my story and how you can help contribute to it.Print
No-Bake White Chocolate Matcha Cheesecake
- Prep Time: 20 minutes
- Total Time: 8 hours
- Yield: about 16 slices for a full pie or 40 mini tarts 1x
- 2 cups raw almonds
- 6 medjool dates
- 2 tbsp agave
- 1 tbsp water
- 1/4 tsp salt
- 3 cups raw cashews
- 1 cup agave
- 1/2 cup cacao butter, melted
- 1/2 cup coconut oil, melted
- 1 cup water
- 4 tsp matcha green tea powder
- 1 tbsp vanilla
For the crust:
- Process almonds in a food processor until finely ground.
- Add dates and salt and pulse until incorporated.
- Slowly pour in agave and water and pulse until mixture comes together
- Press crust into a 9 inch spring form pan and set aside
For the filling:
- Process all ingredients in a food processor or high speed blender until smooth and creamy
- Pour filling into spring form pan
- Let cheesecake set in the freezer overnight
- Garnish with chopped almonds, a dusting of matcha powder, fresh fruit and/or whatever else you may have on hand
- Slice and enjoy!
*Alternatively, for tarts like in the photos, use a mini silicone muffin tray and press about 1 tbsp of crust into each muffin cup. You can either pour the filling into each tart shell, or for a fancier look, use a piping bag and pipe it in. For piping though, the filling needs to set overnight in the refrigerator so it can firm up. Once the filling is in each tart shell, let mini tarts set in the freezer overnight.
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