Another Valentine’s Day recipe for you! Isn’t this little cheezecake adorable? I found a heart shaped silicone mould and had to buy it. Not just for the holiday, I just think foods that are shaped are adorable.
And I’m having a get together this week with my vegan girls meetup group and wanted to try something different. I’m hosting a cute black dress night. I figured if you don’t have plans for the big day coming up this weekend, why not have a night in with some gals? We’re going to dress in our cute black dresses and enjoy a chocolate, cheeze & wine potluck night. I’m super excited about it.
I am going to serve my Chocolate Coconut Creams, my Sea Salt Caramels Chocolates, almond butter cups and I’m going to make a couple of Miyoko’s Cheezes from her Artisan Vegan Cheese cookbook. I also made these which are completely coconut free as my good blogging friend Susan can’t tolerate it and I’m sure there are many more like her. I wanted to make something allergy friendly… but it does have a fair amount of nuts in it. I’ll think more of an allergy friendly dessert for a future post =)
In the meantime, enjoy these cheezecakes!
Chocolate Heart Cheezecakes (makes 12 small cupcakes)
1/2 cup of almonds
1/2 cup of pecans
1 cup of dates (soaked in warm water for a few minutes to soften – reserve the water)
1-2 tbsp of the date soaking water
a pinch of cinnamon & sea salt
Add the almonds & pecans to a food processor and process until they are broken down. Remove your dates from the water, pit them and add them to the nut mixture along with the rest of the ingredients and process until a sticky dough forms. Press this mixture into a silicone mould, or a paper lined muffin tin. Place in the freezer while you make the filling.
1 + 1/4 cups of cashews (soaked at least 4 hours)
1/4 cup of maple syrup
1/2 cup of almond milk
2 tbsp of nooch (you can omit this if you prefer to avoid the “cheezy taste)
2 tsp of apple cider vinegar
a pinch of salt
optional 1/4 cup of strawberries & 2 tbsp cacao powder
Drain & rinse your cashews and add them to your blender. Add the remaining ingredients and blend until your filling is thick and creamy. At this point you can just pour the filling onto the crust of the prepared mould or muffin tins. I opted to make more work for myself. I poured half of the filling mixture out of the blender and set it aside. I then added 1/2 cup of strawberries and blended it. I poured this mixture on top of the crust. I then rinsed out my blender, poured the remaining set aside filling and added 2 tbsp of cacao powder and poured this on top of the strawberry filling. I tried to marble it… but it didn’t quite work out. They are still cute though =)
Whatever your plans are this weekend, I hope you have an enjoyable one. Filled with chocolate!