This recipe is so divine in all its peanut-buttery glory that I really struggled writing anything about it. I think it's due to the fact that words really do very little to express just how decadently tasty these little cakes are. I mean, I'm not even that into sweet things and I've had to ration both me and my husband to only one a day (it's been very difficult, I may be suffering withdrawal symptoms). I've adapted this recipe from the Minimalist Baker. If you haven't visited her blog you need to. Immediately. And then come right back to me and make these. The "cheesecakes" are everything you want a dessert to be - the base is biscuity, the texture is spot-on, they take next to no time to make, and do I need to mention again that they contain peanut butter? I like to serve these to my non-vegan friends and then watch the look of shock and amazement when I reveal that they are vegan (it's a cunning, delicious trap).
Ingredients (makes 12)
- 1 packed cup of pitted dates
- 1 packed cup of walnuts
- 1 1/2 cups raw cashews, *soaked for at least 1 hour in hot water
- 1 large lemon, juiced (about 1/4 cup)
- 1/3 cup coconut oil, melted
- 1/2 cup full fat coconut milk
- 1 tablespoon agave nectar or maple syrup
- 2 tablespoons of natural peanut butter
- 1/2 cup of frozen berries
- 12 cup cake patties
Add dates to a food processor or high-powered blender and mix until dates have formed into a dough-like ball. Set aside.
Next add walnuts to the food processor and process until the nuts have turned into a meal. Add meal to the dates and mix together with hands until a loose dough forms (if too dry add some water).
Line a 12 slot muffin tray with the cupcake patties and press about 1 tablespoon of the walnut-date mixture into the bottom of each patty, forming a crust. Pop the tray into the freezer while you continue on with the filling.
Heat the berries in a small saucepan with 2 tablespoons of water and cook down until the berries become sauce-like, stirring and squashing the berries whenever you remember. While this is going on add the cashews, lemon juice, coconut oil, coconut milk, agave nectar and peanut butter to a blender and process until smooth.
Grab the muffin tray from the freezer and pour filling into the patty-lined muffin slots. Add about one teaspoon of berry sauce to each of the cakes and use a skewer or knife to swirl the sauce through the mixture. Pop back into the freezer for at least 10 minutes to set. You can keep these in the freezer and eat frozen but I prefer them a little softer. Serve topped with berries and crushed peanuts, try to stop at only one.