raw vegan chocolate mini cheesecakes

Screen Shot 2014-06-22 at 5.26.19 PM

I’ve always wanted to try making raw cheesecakes using cashews, but for some reason soaking the cashews intimidated me. Don’t ask me why…you plop them in water and forget about them for hours.

Plus the fact that there is no baking or much work involved whatever.

Basically you have no excuses not to make these.

Screen Shot 2014-06-22 at 5.25.32 PM

Same picture, but I couldn’t decide which one I liked better! I think they make them look equally delicious :)

Raw Vegan Chocolate Mini Cheesecakes

Crust
3/4 cup raw almonds (you can easily sub other nuts)
3 tablespoons raw cacao powder
1/8 teaspoon fine sea salt
scant 1/4 cup oats
1 and 1/2 tablespoons maple syrup
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract

Finely grind the almonds, cacao powder and salt in a food processor. Add oats, and drizzle the maple syrup over the mixture coconut oil, and vanilla, then process until the mixture begins to clump together. (No need to wash the food processor, just scrape it out.) Divide the crust crumbs evenly among 12 cupcake liners, and use your fingers or a spoon to press it flat. Set aside.

Filling
1 cup plus 2 tablespoons raw cashews, soaked in cool water for 4-12 hours
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons raw cacao powder
2 teaspoons strained lemon juice
1/4 cup plus 2 tablespoons water
1/4 cup plus 2 tablespoons melted extra-virgin coconut oil

Drain the cashews. Place the cashews, maple syrup, vanilla bean seeds, salt, cacao powder, and lemon juice in a high-speed blender, and process to a paste, scraping down the sides and bottom of the bowl occasionally. With the motor running, drizzle in the water. Blend well until very smooth, a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. With the motor running, drizzle in the melted coconut oil, and blend until combined.

Divide the filling evenly among the liners.

Store the cheesecakes in the refrigerator. The flavor improves after a day, and the cheesecakes will probably keep for up to a week.

*If you don’t have raw cacao powder, feel free to use unsweetened cocoa powder

~~~

1 year ago: Tiny Batch Oatmeal Chocolate Chip Cookies (Vegan)
2 years ago: Maple Cinnamon Candied Walnuts
3 years ago: M&M Cookies

Advertisements

About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
This entry was posted in Uncategorized and tagged , , , , , , . Bookmark the permalink.

2 Responses to raw vegan chocolate mini cheesecakes

  1. I used to feel the same about soaking gelatin, again I’m not sure why it only goes on way! I like both photos and think you can’t have one without the other!

  2. Ali says:

    These are amazing. I make them all the time.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s