Everything will be okay in the end. If it’s not okay, it’s not the end.
I didn’t come up with this one . . . that was John Lennon. But I do whisper this sentiment to myself whenever things are looking particularly grim.
And then I reach into my freezer for one of these delightful Mini Cheesecakes with Chocolate Crust and it becomes infinitely clear that everything really will be okay.
Note: Take this recipe for dairy-free cheesecake and go crazy with personal customizations. Add berries on top, serve it with berry sauce, serve it with chocolate sauce, or remove the cocoa powder from the crust for a more traditional take on the classic . . . just go nuts!
2 cups raw cashews, soaked in hot water for 2 hours and rinsed (12 oz)
¼ cup raw honey
10 drops Liquid Stevia
½ cup coconut oil
1 teaspoon vanilla extract
½ teaspoon lemon juice
½ teaspoon sea salt
1 cup Pecans
½ cup Pitted Dates, soaked in hot water for 10 minutes
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
1 teaspoon raw honey, melted
¼ cup dark chocolate shavings
Combine all of the cheesecake filling ingredients in a food processor, pulsing until creamy. Fill a piping bag with the cheesecake mixture and place it in the fridge to chill while you prepare the crust. Wipe out the food processor.
Toast the pecans in a dry skillet over medium heat, stirring often, until golden. Set aside to cool.
Drain the dates, discarding the soaking water, and place them and the toasted pecans in the food processer. Add the cocoa powder, sea salt, and honey and pulse until coarse and crumbly.
Line 24 mini muffin cups with paper liners. Divide the crust among the cups and press it firmly down. Pipe the cheesecake filling evenly on top of the crusts. Garnish with the chocolate shavings and chill for 15 minutes before serving.
Calories: 141
Fat: 10g
Carbohydrates: 8g
Sodium: 71mg
Fiber: 2g
Protein: 3g
Sugar: 6g