Chocolate is 100% my love language. Which means that anything double chocolate gets double the brownie points, pun (always) intended. These little double chocolate brownie vegan cheesecakes with strawberries and (you guessed it) more chocolate on top are perfect for any V day celebration. Or a day that’s not V day. Aka any month, any day, any hour.
Get crusty
- 1 cups oats
- 1/2 cup dates (5-6 large dates, pitted)
- 1/4 cup cacao powder
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 cup coconut oil
Line a cupcake tray with 10 liners. Combine all in food processor and pulse until combined. It may not form into a dough, but it should form when you press it between your fingers. If it doesn’t, add 1 more tbsp of coconut oil.
Fill it up
- 1 cup cashews (soaked overnight)
- 2 tbsp coconut oil
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- Juice of 1/2 lemon
- Pinch of sea salt
- 1/2 tsp vanilla extract
Rinse cashews and combine all ingredients in food processor. Blend until all ingredients are very well combined and the mixture is smooth, without any chunks or clumps.
Add 1-2tbsp of mixture on top of crusts. Smooth over with a spoon so the mixture entirely covers the crusts. Place in freezer for ~1 hour.
Top it off
- 1 cup strawberries
- 1 tbsp coconut oil
- 1/4 tsp vanilla extract
- pinch of sea salt
Slice strawberries and sauté on stove top with coconut oil, vanilla extract and a bit of sea salt until lightly softened, about 2-3 minutes.
Remove tray from freezer and top cheesecakes with strawberries. If you have a little melted chocolate, drizzle some on top for added effect!
Makes 10 mini cheesecakes! Store in the freezer or refrigerator otherwise they will have a meltdown.
