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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.
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 and Chocolate Cheesecake Cups
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!