Monday, 10 February 2014

let's make raw, vegan, gluten free chocolate & cranberry cheesecake tarts!

Hello Lovelies!

Valentine's day is just around the corner. Are you ready?

I'm so excited to share with you my lovey dovey infused dessert recipe. I'm not one for expecting the 'perfect' night on Valentine's day. Personally, all I want is some good food & some time with someone that I care about. I've always believed that the way to someone's heart is through their stomach. Same goes for me too, in case you want to show me you care :) When I first realized I 'really' liked Daniel, I picked him up at the airport with mini homemade cheesecakes. 

Today is going to be a two-parter as later in the day I get to re-introduce you to one of my lovely real & blogger friends Nicole from Young Love

Valentines Day: What to Eat & What to Wear, Part 1: Dessert by Robyn from TOP KNOT

This dessert is sooooo confused. Is it a cheesecake? Is it a torte? Is it a tart? Is it a cold cookie? There is some serious identity confusion going on. Regardless, it's delicious! These are also surprisingly really healthy. I wouldn't feel guilty eating these for breakfast. Or lunch. Or even dinner for that matter.

Raw, Vegan, Gluten-Free, Chocolate & Cranberry Cheesecake Tarts! (makes 6)

The Crust
  • 5 dates
  • 1/2 cup almonds
  • 1/3 cup oats
  • 1/2 Tbsp coconut oil
  • 1 tsp agave
  • 1/8 tsp water
Mix all in a food processor. It should hold it's shape when pressed together.

The Chocolate layer
  • 1 ripe avocado
  • 2 & 1/2 tsp carob powder (or cocoa)
  • 1 tsp agave
  • 1/2 tsp vanilla
  • 1/2 Tbsp coconut oil
Mix all in a food processor. It should be creamy! 

The Cranberry layer
  • 1 & 1/4 cup fresh of frozen cranberries (I used frozen, cause that's what I had)
  • 1 tsp coconut oil
  • 6 Tbsp almond milk (or non-dairy milk of choice)
  • 1 tsp maple syrup 
Mix all in a food processor. Add more maple syrup or almond milk as desired. Should be thicker yet still smooth. 

Cocoa crumble

If you have cocoa nibs, feel free to use those on top instead :)
  • 3 raw whole cocoa beans
  • 1 teaspoon cinnamon
  • 1 tsp beetroot powder (optional, to make it pink!)
Combine in food processor until a chunky crumble is formed.

Line a cupcake pan with 6 cupcake liners. Firmly press the crust into each liner. Add even amount of chocolate filling to each. Place in fridge and let set for 30 minutes. Next, layer the cranberry mixture on top. Place in freezer to set for at least an hour. When ready to serve, move to fridge and let thaw for about 30 minutes or so. Top with cocoa crumble & enjoy! 

I love the shade of pink that these turned out! Absolutely perfect for Valentine's day. Not to mention that avocados, almonds, cranberries & chocolate are all aphrodisiacs. These little dudes might be more than healthy, delicious and pretty to look at. Watch out!

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