So it’s another vegan food Friday! Are you ready for this? Its time for some serious indulgence, a collaboration from two of my favorite bloggers, Somer from Vedged Out and Ann from An Unrefined Vegan. These lil’ beauties are insanely cute, perfect for sharing. Thanks to Somers awesome recipe and Ann’s beautiful photos this is one tempting looking post, right? I know I will be making these! How bout’ you guys? To see this post in its original format visit Vedged out.
Mini Chocolate Cashew Cheesecakes
Annie at An Unrefined Vegan asked me for help with developing a Chocolate Cheesecake Recipe last year. This was our collaboration, my recipe, her photos and now it’s all appearing here as a guest post at one of both of our favorite sites:In Vegetables We Trust. It all comes together smashingly well. Don’t you think?😀
For the Mini Crusts:
- 1/2 C. raw cashews, pecans, almonds or walnuts
- 1/2 C. Rolled Oats (use GF Oats for GF cheesecakes)
- 3/4 C. loosely packed medjool dates
- 2 T. dark chocolate chips
- 1 T. cocoa powder
- 1/2 t. vanilla
- pinch sea salt
Method: Add all to food processor, pulse until fine and crumbly, then process until it comes together in a ball. If it doesn’t come together, add water a teaspoon at a time til it does. Remove and divide into 12 pieces. Press into lightly oiled cupcake tins. Set aside and make cheesecake batter.
For the Mini Cheesecakes:
- 1 1/2 C. raw cashews (soak for 6-8 hours if you don’t have a power blender)
- 3/4 C. dark chocolate chips
- 3/4 C. food grade organic cocoa butter OR coconut butter
- 1/4 C. agave
- 3 T. lemon juice
- 1/8th t. sea salt
- 1 C. water
- 2 t. agar powder
Method: Melt the chocolate chips and cocoa butter OR coconut butter in a double broiler, stirring occasionally over low heat until fully melted, keep on low burner whilst assembling the other ingredients. Combine the water and the agar powder in a small saucepan with a wire whisk. Bring to a boil over medium heat. Boil for a minute or two, stirring until mixture thickens. Remove from heat. Immediately add all ingredients to a power blender or food processor (power blender gives creamiest results). Blend or process until completely smooth. Pour mixture evenly over prepared crusts. Refrigerate for 60 minutes or until completely set. Serve chilled. If desired, top with Strawberries, shaved chocolate or cacao nibs.
All photos in this post Courtesy of Annie at An Unrefined Vegan