Chocolate Pecan Cheesecake

December 10, 2016

 

 

 

This cheesecake is where indulgence meets vegan life. These bite sized treats will leave you wanting more, but, be careful not to pop too many; before you know it, they'll be gone.

 

They're smooth, rich, and naturally sweetened. 

 

In short, they're just down right sinful. Grab a high speed blender or food processor and lets get a little devious.

 

What you need:

Filling:

1/3 - 1/4 Lemon Juice to Taste | 1 1/2 Cup Almond Milk | 1 Semi Sweet Dairy Free Chocolate Bar | 1 1/2 Cup Raw Cashews Soaked in Hot Water 1 Hour | 1/4 Cup Softened Vegan Butter (I use Earth Balance) | 1/2 Cup Agave Nectar 

 

Crust:

7-10 Large Pitted Dates Soaked in Warm Water 5 Minutes | 1 Cup Pecan Pieces 

 

Topping:

 

Handful of Pecans

Melt your chocolate in a double boiler over the stove (or in the microwave). You can choose to melt it down alone, or, you can add in a splash of almond milk and/or a spoonful of almond butter. Once melted, set aside to cool. 

 

 

While cooling, blend/process your dates. Remove from the food processor and set aside. Add in your pecan pieces and process until fine. Add your processed dates back in, and, continue processing until an even consistency is reached. 

 

Begin to press your crust mixture down evenly in a mini cupcake pan and set aside. 

 

 

Add your cashews to the food processor and process down. Next, add in almond milk, softened butter, agave, and lemon juice. Process until smooth. Adjust and taste the base cheesecake blend to your liking (more or less lemon juice, agave).  

 

Next, add in your cooled chocolate and blend until consistent and smooth. 

 

Begin pouring your mixture into your pan evenly. Tap the base of your pan on the counter to eliminate bubbles and to promote consistency. This mix makes about 10-12 mini cheesecakes. 

 

 

Freeze 1-2 hours. 

 

 

 

 Serve & Enjoy!

 

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