Ok so I haven’t been this excited about a new treat recipe for a long, long time! I’d been meaning to come up with a vegan friendly ‘cheese’ cake cups recipe for a while and now I finally whipped up the perfect one (although there’s always room for improvement hey). This cuppies are rich, smooth, slightly fudgy and a tinsy bit crunchy – basically everything you want in a dessert. They’re gluten free, dairy free and vegan friendly. Prep time is a bit longer than usual, however it is worth it and they will last you for up to two weeks in the fridge. As these are quite rich in taste and very filling, they are perfect for sharing (or not, who am I to judge :).
Recipe (yields 12 ‘cheesecake’ cups)
- 150g oat flour (gluten free)
- 120g almond flour
- 50g cacao powder
- 5 tbsp maple syrup
- 2 tbsp melted coconut butter
- 100g finely chopped roasted peanuts and almonds
Middle layer (‘cheesy’ bit)
- 150g soaked cashews
- 120g coconut cream (the creamy bit on top, leave the water in the can)
- 3-4 tbsp almond milk
- 2 tbsp smooth peanut butter
- 50g coconut sugar
- 100g dark chocolate (85%, no dairy)
- 1 whole can coconut cream
- 3 tbsp coconut sugar
- 2 tbsp coconut butter
- 6 small peanut butter cups
Mix all the ingredients for the bottom layer in a bowl, using your hands to form a large ball. Take 12 greased silicone cupcake cups (or use a cup cake pan and line it up with paper cups) and spread the dough evenly in the cups, about a good inch thick. You will be left with extra dough, but I have a great solution for that (and it involves peanut butter 😀 – stay tuned). Put the cups in the freezer while you move on to your second layer.
Mix all the ingredients for the second layer using a stand mixer to get a smooth and thick texture (if needed, add more almond milk). Spread a thick layer of the the mixture in the cups (almost to the edge of the cups) and put back in the freezer.
For the third layer, melt dark chocolate, coconut cream, coconut sugar and coconut butter in a sauce pan on low heat until nicely thick and silky. Swirl on top of the ‘cheese’ layer and put it in the freezer for about 15 minutes. Cut the chocolate peanut cups in half and press each half gently on top of the cheesecake cups. Keep these lovelies in the fridge for up to two weeks.