An aromatic combo of cinnamon and toasted almonds is bound together with sweet, rich dates for a delicious nutty base that’s topped with creamy, smooth, and tangy cherry decadence. Nutrient-dense and topped with dark chocolate, these little “cheesecake” minis are completely dairy-free and can be enjoyed at room temperature or frozen―either way, they’re delicious!
Nutrient powerhouse that helps you sleep!
Not only are cherries rich in fiber, antioxidants, vitamins, and minerals, but tart cherries also contain melatonin and tryptophan, an essential amino acid that supports the body’s production of melatonin and serotonin―both of which are important for sleep!
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This recipe originally appeared on alive.com as “Cherry Chocolate Vegan Cheesecake Minis.”
Cherry Chocolate Vegan Cheesecake Minis
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Ingredients
- 1 cup raw almonds
- 1 1/2 cups raw cashews
- 2 1/2 cups filtered water
- 1 cup pitted Medjool dates
- 1/4 cup unsweetened finely shredded coconut
- 3 Tbsp cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 Tbsp + 1/4 cup coconut oil melted and cooled, divided
- 1/2 cup + 1 cup chopped pitted frozen dark cherries divided
- 3/4 cup coconut cream
- 1/2 cup fresh lemon juice
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1/4 cup grated 70% dark chocolate
Instructions
- Preheat oven to 350 F. Line medium baking sheet with parchment paper. Line muffin tray cups with parchment paper liners.
- To prepared baking sheet, add almonds and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Remove from oven and set aside to cool.
- To quick-soak cashews, bring water to boil in medium saucepan, then add cashews. Cover with lid and turn off heat. Let soak for 30 minutes; then rinse with cold water.
- To food processor with large blade, add toasted almonds and pulse until texture of finely chopped nuts. Add dates, coconut, cocoa, cinnamon, and salt, and pulse until well combined. Drizzle 2 Tbsp coconut oil through feed tube while blending, until mixture combines and sticks together.
- Firmly press 2 1/2 Tbsp of almond mixture into each parchment paper-lined muffin cup to make even layer; set in freezer.
- To high-speed blender, add drained cashews, 1/2 cup cherries, coconut cream, lemon juice, maple syrup, and remaining 1/4 cup coconut oil. Blend until smooth. Pour onto muffin cup base layer and top equally with remaining 1 cup cherries. Lightly stir cherries into cheesecake mixture and top with grated chocolate. Freeze for 4 to 6 hours. Remove from freezer 1 hour before serving.
- Stores well in freezer in sealed glass container for up to a week.
