Posted in Recipes on 14.02.2018
Vegan Chocolate and Raspberry Cheesecakes
prep: 1 hour 30 mins / cook: 0 mins / inactive: 0 mins / total: 1 hour 30 mins / quantity: 12 mini cheesecakes Print recipe?
Sometimes you’ve just got to indulge a little. Go the extra mile. And these cheesecakes are seriously worth the extra bit of time they take to make. Not only are they utterly delicious, they’re also reasonably healthy and 100% vegan. And once they’re done there’s literally nothing to do to them. Other than take them out of the freezer and eat of course!
Didn’t know you could make the smoothest, creamiest ‘cheesecake’ mixture from cashew nuts? It’s actually easier than you might think!
The bases are sort of like a traditional cheesecake base but instead of using crushed biscuits, here I’ve whizzed up some pecans, walnuts, dates and gorgeous Conscious Chocolate ‘The Dark Side’ for a sublime crumbly base. This chocolate is INCREDIBLE. It’s the original raw vegan chocolate and has been around since 2004. It combines premium quality and health without compromising taste. And all of their delicious vegan chocolate bars are entirely hand-made and hand-wrapped! ❤
The topping is just soaked cashews whizzed up with raspberries, almond milk, maple syrup, coconut oil and baobab powder.
If you’re super organised you can soak the cashews overnight in cold water. However, if you’re like me and not quite so super organised you can soak them in boiling water for 1 hour before you make the filling. I’ve tried both ways – the second time using the boiling water out of necessity (and a quick Google!) and I honestly couldn’t tell the difference!
Oh and if you’re wondering why the baobab powder is there it gives a wonderfully sherbet kick to the whole thing. Really bringing out the deliciously fruity flavours of the raspberries. You can also read all about baobab right here, where you’ll find heaps more ideas of how to use this amazing superfood!
I also popped a raspberry inside the middle of each of these Vegan Chocolate and Raspberry Cheesecakes for a fruity surprise! Though now I’ve told you about it, is it still a surprise?
Here are some items I used in today’s post:
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him ❤
Vegan Chocolate and Raspberry Cheesecakes
prep: 1 hour 30 mins / cook: 0 mins / inactive: 0 mins / total: 1 hour 30 mins / quantity: 12 mini cheesecakes
- 1 x 50g bar Conscious Chocolate ‘The Dark Side’
- 1 cup dates – stone removed
- 1 cup pecan nuts
- 1 cup walnuts
- 1 + 1/2 cups cashew nuts (see note)
- 2 tblsp coconut oil
- 200 ml unsweetened almond milk
- 1/2 cup maple syrup
- juice 1/2 lemon
- 1 tblsp baobab powder
- 1 cup raspberries (can be fresh or frozen)
- 12 whole raspberries (optional)
- 12 hole loose based mini sandwich tin or muffin tin
- Food Processor – we use a Kenwood Compact
- Blender – we use a Nutribullet RX
- Start by soaking the cashew nuts in boiling water. Leave to stand for an hour or overnight
- If you have a grater attachment for a food processor use that to grate the chocolate (otherwise grate by hand) then add the stoned dates and nuts to the food processor bowl. Blitz until it forms a sticky ball
- Add a splash of water if the mix feels too dry
- Divide evenly between the holes of the mini sandwich tin or muffin tin and flatten down with the back of a spoon
- Drain the cashews and tip into a blender cup with the coconut oil, maple syrup, lemon juice, baobab powder and 1 cup raspberries
- Blend until smooth and creamy
- Divide evenly into the muffin tin holes, almost filling each one. Push a whole raspberry into the middle of each one then put the tin in the freezer for an hour or so until the cheesecakes are set
- Serve straight from the freezer or allow to stand at room temperature for around half an hour to soften slightly
- If you're super organised you can soak the cashews overnight in cold water. If you're like me and not quite so super organised you can soak them in boiling water for 1 hour before you make the filling. I've tried both ways - the second time using the boiling water out of necessity (and a quick Google!) and I honestly couldn't tell the difference!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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