Strawberry & Chocolate Cheesecake Cups

by Maggie on February 5, 2015

strawberry & chocolate cheesecake cups tall

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It’s been ages since I’ve shared a recipe with you lovely people. I have, however, been actively posting on She Let Them Eat Cake’s facebook page and on my Instagram account, so make sure you’re following along there so you don’t miss what’s been keeping me busy.

These Strawberry and Chocolate Cheesecake Cups are from my ebook Berrylicious (you’ll be able to purchase it again in the Spring if you’re interested). I wanted to share it with you for a little Valentine’s Day treat. They’re amazing and pretty addictive, if I do say so myself!

I have been baking and doing lots in the kitchen, I even have a few recipes up my sleeve for you. It’s just hard to find the time to share them here. Developing a recipe is easy, it’s getting the perfect picture that’s hard these days (n0t t0 mention having two hands for typing)!  This is a pic of me trying to snap pictures for a new cookie recipe I’ve developed – that’s our little babe’s bald head.

Eva for post

In the meantime, I hope these dairy-free cheesecake cups will keep you satisfied. Pete likes to eat the filling with a spoon. It’s quite heavenly. But since it’s Valentine’s Day, you must add some chocolate.

If you want to take a shortcut, instead of making your own chocolate coating, you can melt chocolate chips. I like to make mine as directed in the recipe so I can control the sugar content a little.

strawberry & chocolate cheesecake cups

Strawberry and Chocolate Cheesecake Cups

Chocolate Coating
100 grams of unsweetened chocolate (We like Cocoa Camino)
4 tablespoons maple syrup or agave
4 tablespoons coconut oil
1 teaspoon vanilla
a pinch of sea salt

Cheesecake Filling

1 cup soaked, drained and rinsed raw cashews (soak for at least 4 hours)
¼ cup maple syrup
½ tablespoon vanilla
a pinch sea salt
3 tablespoons coconut oil, liquefied
½ cup strawberries, fresh or frozen

1. Set aside a mini cupcake/muffin pan. I use silicone muffin pans and they make these cups really easy to pop out.
2. In a double boiler (or a glass bowl over a pot of water), gradually melt chocolate with maple syrup and coconut oil. When melted, stir in vanilla and a pinch of sea salt.
3. Fill each cup of a mini muffin pan with approximately ½-3/4 teaspoon of the melted chocolate. Gently tap pan to ensure even distribution of chocolate. Freeze until hard (at least 15 minutes). Meanwhile, make Cheesecake filling
4. To make the cheesecake filling, combine drained cashews, maple syrup, vanilla, sea salt, coconut oil, and strawberries in your blender. Blend until smooth and creamy.
5. Remove chilled chocolate from freezer and spoon in approximately 1 heaping teaspoon of the Cheesecake filling. Gently tap pan to ensure even distribution of filling. Return to freezer for about 20 minutes.
6. Remove from freezer and fill cups with remaining chocolate – approximately ¾ teaspoon for each cup. Gently tap pan to ensure even distribution of chocolate. Freeze or refrigerate until hard.
7. Use a knife to help you pop the Strawberry and Chocolate Cheesecake Cups out of the pan. As mentioned, a silicone pan works best here.

Store in the fridge as chocolate will melt in your hands AND in your mouth.

Yield: 12 mini cups

 

If you’re looking for the perfect Valentine’s treat for yourself, make sure you check out Kelly’s bookThe Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert!

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Our Newest Gluten-Free Cinnamon Bun

by Maggie on December 12, 2014

Eva

It’s been pretty quiet around here since late October.  It’s all down to the newest member of our gluten-free family! We’ve been enjoying some downtime with our new little girl.  And getting used to life with three kidlets!

She’s already changed a lot since this photo was taken!

I’m still posting on Facebook and Instagram (lots of cute baby pictures) so catch me there and we can keep in touch.

Thanks so much for continuing to support She Let Them Eat Cake.  I’m hoping to get one more recipe up before Christmas – it involves chocolate and I know you’ll love it!

Happy Holidays to all of you!  xo

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