4 years ago5,000+ Views
Ingredients Crust 2 cups raw pecan halves (230 g) Just under 2 tablespoons pure maple syrup Filling 1 cup frozen dark cherries, slightly thawed (140 g) One 3.16 oz 71% dark chocolate bar, finely chopped (90 g) ¼ cup + 2 tablespoons pure maple syrup 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 teaspoons ground espresso, I use Illy brand (adjust to your preference) ¼ cup melted liquid coconut butter ¼ teaspoon sea salt (optional, but slightly enhances flavors) Preparation To prepare the crust, add the pecans to a food processor and process just until a flour forms, which should take just a few seconds. Add the syrup and pulse just until it forms clumps, be careful not to over process. Line a muffin pan with 10 liners and press the pecan mixture evenly among them. For the filling, remove your frozen cherries and let them sit out about 10-15 minutes to soften and thaw some before measuring. Add them to a small pot and turn on low heat just to warm them through, so they are no longer frozen, or you can use the microwave if you like. It is important that they are warm before adding to the food processor, otherwise they will not process smoothly and will cause the chocolate to harden once added. Add the cherries to a food processor and blend until they are smooth. Add the chopped chocolate to a double boiler to melt or microwave and melt for 30 seconds and then a couple of 15 second intervals, stirring in between each time, just until almost all melted. Be careful not to burn the chocolate. Add it to the food processor with the syrup, lemon juice, vanilla, espresso, salt and blend until completely smooth. Let it run for a couple of minutes or so, making sure it is completely smooth. Scrape the sides as necessary. Melt your coconut butter to a complete liquid and then measure out ¼ cup and add to the food processor, blending one more time until smooth. Pour the chocolate mixture over the crust in the prepared liners. I poured the mixture first into a measuring glass with a spout to make it easier and mess-free. Place to set in the fridge for a couple of hours or so. Serve with a dollop of coconut whipped cream and a cherry on top, if desired. Keep them stored in the fridge.
@onesmile The "cheesey" part of the cake will be mostly chocolate, the nuts in the crust will give the cake a creamier rich taste similar to cheese cake! Most vegan recipes actually call for nuts to replace cheese and the taste is surprisingly similar! (sorry to jump in @caricakes, I'm just a big fan of Vegan cheese cakes hahaha)
If this is a rude question, please don't mind me, but since there is obviously no cheese in here, what does the final taste come out like? Is it hints of coconut form the coconut butter, or just totally cherry? I'm tempted, but I'm so unsure @caricakes
those look delicious and they're even vegan too? Win-Win!