Talk about a delicacy... these chocolate cherry cheesecakes are magically delightful. Like serious SOO tasty. If you're in need of a holiday dessert or something or something to impress your loved ones you've arrived at the perfect recipe.
Perfectly rich and creamy. Also these cheesecakes are vegan...yes completely dairy free.
The recipe below makes 8 mini individualized cheesecakes. The recipe is super simple but does require you to prepare for some setting time.
Ingredients
BASE
3/4 cup of walnuts
1/4 cup of shredded coconut
1 tbsp of cocoa powder
6 soft and fresh Medjool dates
FILLING
3/4 cup of soaked cashews - use boiling water and allow to sit for at least an hour
1/4 cup of maple syrup
1/4 cup of almond milk
2 tbsp of melted cocoa butter, this can be subbed for coconut oil
3 tbsp of cocoa powder
1 tsp of vanilla
1 tbsp of fresh lemon juice
TOPPING
Frozen cherries
Method:
Line a muffin tray with 8 patty pans
In a food process add the "BASE" ingredients and blend until all ingredients are super combined. If needed you can add a little coconut oil but hopefully your dates are soft enough and the nuts have enough oil to bring all the ingredients together. Spread the base dough between the 8 portions and press down evenly to form the base layer of the mini cheesecakes
In a food processor thoroughly blend the 'filling' ingredients until there are no lumps and a creamy mixture forms. Once again evenly spread the filling between the 8 portions.
Place the tray in the freezer for at least 4 hours to allow the cheesecakes to set
15 minutes before serving place the cheesecakes in the fridge to soften and melt frozen cherries in the microwave. Cover the cheesecakes in the melted cherries and serve up :)
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