One for the Road. Vegan Mini Chocolate Cashew Cheezcakes

Photo Courtesy of Annie at An Unrefined Vegan

Many of you know how much I love Annie at An Unrefined Vegan. When she asked me to develop a chocolate version of this recipe to take with her and feed the masses at her brother Charles’ memorial this weekend, I jumped up at the ready. You see, I’d all ready been planning to make Chocolate Cheezcake from the moment of the first recipe’s inception. It had to be a recipe that would freeze well, since she would be taking it in coolers for a trek to the desert. Indeed, it may even be tastier partially frozen, and as I’m unable to be there physically to support her, creating this recipe was the least I could do. And if I may toot my own horn, they WILL blow you away with how much they taste exactly like chocolate cheesecake, I think they make the original cheezcake “pale” in comparison.

Mini Chocolate Cashew Cheezcakes, “Milk” or Dark Directions

1/4 Package Pomona’s Pectin, instructions below

1 1/4 C. Raw Cashews

1/2 C. Dairy Free Dark Chocolate Chips

2 T. C. Cocoa Powder (optional, add for dark chocolate version only)

1/4 C. Agave, or for less sweetness, one half of 1/3 C. (however much the heck that is)

1 T. Lemon Juice

1 C. Boiling Water, plus additional cool water for calcium packet in pectin

1/8 t. Sea Salt

6 Whole Graham Cracker Sheets, I used these vegan ones, but hey, there’s no shame in using gluten free substitute or a half pack of Newman-O’s instead 😉

1/4 C. Earth Balance OR Coconut Oil, melted

6 Strawberries, halved (Annie’s brilliant addition)

Shaved Cacao Nibs or Dark Chocolate Shavings (another one of Annie’s brilliant additions)

12 Foil Lined Cupcake Liners

Photo Courtesy of Annie at An Unrefined Vegan

Method: Make crust first. Break up graham crackers or Newman-O’s, place in food processor, then process until uniform and crumbly. Add melted earth balance or coconut oil. Pulse until combined. Using a cupcake tin and the foil liners, put a heaped spoonful of graham mixture into the bottom of each of the 12 cups. Press with the bottom of a spoon to compact it and get a uniform surface. Make calcium water by adding 1/2 C. Water to a small jar, add the calcium powder and shake until combined. Set aside. Place cashews in blender (you may need to pre-soak these for a few hours if you don’t have a power blender), add chocolate chips, agave, lemon juice and sea salt, also add cocoa powder at this point if using. Pour boiling water over the mixture and blend til completely smooth. Add 2 1/4 teaspoons of pomona’s pectin to the mix and blend again til smooth. Quickly shake the calcium water again and pour 2 T. of it into the mix and blend again. (Please save the rest of the Pomona’s pectin for jam making or a 3/4 batch of cashew cheeze!) Immediately pour into the tins, you should have a scant 1/4 C. filling for each cheezcake. Place a halved strawberry on each cheezcake and sprinkle with shaved cacao nibs. Cover with plastic wrap (I like the press and seal variety). Freeze until solid. Defrost for 20 minutes before serving.

Photo Courtesy of Annie at An Unrefined Vegan

Annie has ran the Little Grand Canyon10K with Charles for the last couple of years. Since we’re not there to run it with her this weekend, maybe you wouldn’t mind mirroring her run and joining me for a “Run for Charles’ Memorial” at 6am on Saturday or anytime this weekend to support her.

Love, Somer.