Every year on my Dad’s birthday, my Mom makes my Dad cheesecake (it’s his favorite). Being really dairy sensitive (just self diagnosed allergies, never officially tested) I would never eat cheesecake knowing I just would feel incredibly terrible after ingesting it. So I always make my own, and every year, even those dairy eating family members, always snag a bite and love them (even grandma)! So I thought you, dear readers, would love this recipe too. This is a no nonsense, honest to goodness, raw, vegan, dark chocolate cashew cheesecake… really, how could you go wrong? I hope you enjoy these as much as we do! (And being mini, if you make them this way, they are the perfect sweet treat after an indulgent dinner)!
Ingredients
- for the crust:
- 1 cup cashews (soaked for at least 30 minutes)
- 1/4 cup raw cacao powder
- 2 tablespoons honey
- 1 teaspoon vanilla
- for the cheesecake:
- 2 cups cashews (soaked for at least 30 minutes, I like to soak them overnight)
- 1/4 cup almond butter
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup non dairy milk (I like coconut milk for a creamier consistency
Instructions
- Soak cashews
- Place all crust ingredients into a blender or food processor
- Press crust mixture into a large pie pan or cupcake pan (which is what I used), distributing evenly
- Place all cheesecake ingredients into a blender or food processor and buzz until smooth
- Distribute mixture evenly in cupcake tins (12 regular cupcakes or 24 mini or 1 large cake)
- Place a cashew on each cheesecake for garnish if desired
- Freeze for at least 1 hour before serving
run a knife under warm water to help pop cakes out of the cupcake tin if they don't slide out easily
Speak Your Mind