![]() I also suggest soaking the dates for 30 minutes to help soften them if they are dry.Ģ. You will need to soak them overnight in the fridge or you can pour boiling water over them and wait 30 minutes to an hour. 6 x 10 inches & 2 inches or more deep) or a cupcake baking trayġ 1/4 cups of coconut cream (scooped off the top of 1 to 2 full-fat large cans)ġ heaping teaspoon of maple syrup (optional)ġ. Dates can boost your energy, ward off infection, improve your digestion and keep your bones strong.” A good excuse to make this recipe, right?Įasy Prep Time: 20 minutes Setting/Freezing Time: 4 – 5 hours, PLUS defrost (some patience is required, but it is well worth it!) Serves : 6 – 8 Author: Milk & Marigolds (Adapted from The Minimalist Baker)Ī baking tin or dish (approx. ![]() According to “Dates are rich in minerals vitamins B, C and K and phenolic compounds. While dates are high in natural sugar, they are high in fibre and in potassium. Let the raw cashews soak overnight in the fridge or pour boiling water on them and let them soak for 30 minutes to an hour.Īs for dates, I recommend using pit-less Medjool dates, however Deglet Noor dates are also a good choice if Medjool dates are unavailable or too costly. If you are short on uninterrupted time, the recipe’s steps can be divided into smaller tasks. The result was a gluten free crust with this crunchy little chocolate-y nib surprise.This recipe is fairly easy to make. It didn’t change the consistency or stickiness of the mixture. I don’t think you can go wrong with more. ![]() I used the crust from this recipe:Īnd added cacao nibs once the nuts and dates had been mixed to form the crust. I did make one modification because my family can’t do oreos. Who knows if that actually makes a difference… although, he is a recovering sales person so he might be on to something. So… we didn’t call these “chesecakes” but called them “PB and chocolate tarts”. It was a HUGE hit! My husband, also a vegan, has a theory that if you call something “vegan cheese” or “vegan bacon”, that non-vegans will already have a built-in bias against it and judge it harsher than if you didn’t call the dish what it is supposed to replace. This is a delicious recipe! I made it for the adult option for dessert at my son’s birthday party. I look forward to playing around with it to fit my own taste preferences. Thank you for sharing this recipe! It was very fun to make. If you are one to love intensely rich, decadent, and sweet desserts, I wouldn’t recommend changing anything, as each element was great on its own. Next time I think I might try leaving off the ganache or changing out the oreo crust for graham cracker crust and simply applying less of the ganache. ![]() This is obviously due to personal preference. The crust and ganache worked well, but I found the combination of all three elements to be far too sweet and rich. My filling, after reaching room temperature, held its shape perfectly. I also used agave as my liquid sweetener. I used vegetable oil in place of coconut oil in the filling and vegan butter to replace the coconut oil in the crust. I was impressed by the peanut butter cheesecake part – while not being exactly like cheesecake it was “cheesecakey” enough and delicious. I made these the other day because, since I have become vegan, I haven’t had anything remotely similar to cheesecake (which is a dessert I love). All you need is 30 minutes and a muffin tin and you’re golden. If you have the ability to blend and pour, you can make these little bites of heaven. Just pure chocolate-peanut butter goodness that even the amateur cook can master. Peanut Butter Cup 9-ingredient vegan cheesecakes that scream simplicity: No springform pans, no water baths, no baking (besides the 5-minute crust). To celebrate all of these wonderful things, I made you cheesecakes. That is what makes me supremely happy – the best birthday gift ever. I love to cook and take photos of the things I make and then share them with you all. I’ve learned I still love cake and pancakes and simplicity and saying “hubba, hubba,” and probably always will.Įnough about me. I’ve learned that running a food blog with your spouse can not only be fun but also ridiculously fulfilling. I’ve grown to love food photography even more than I did when we first started this blog. I’ve learned the importance of doing what I love even if it feels silly. I’ve learned to trust my instincts and be OK with the unconventional. Of the many things I’ve learned I realize the bulk of those lessons have come in the last couple of years.
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