by lisa | 13 February 2013 12:43
If you’ve spent anytime on this blog, you’ve probably figured out that I love cheesecake and chocolate. We have had, after all, Dulce de Leche Cheesecake Bars, Cream Cheese Frosting and Chocolate Cake recipes featured. I decided that Valentine’s Day was the perfect opportunity to try out a chocolate cheesecake recipe.
I spend a lot of time surfing the inter webs looking at food. I am not paleocentric when it comes to the sites I visit. I visit chef sites (Jamie Oliver and David Lebovitz), I visit food photography sites like Food Gawker and yes, I even visit vegan sites. Let me tell you, those vegans are on to something when it comes to dessert. All vegan recipes will be dairy free and egg free, so they are a great resource for figuring out how to substitute dairy or eggs in your cooking.
This recipe is adapted from a mini chocolate cream cake recipe I found over at Pure2Raw.
I used the same crust recipe that I did for my Chocolate Fudge Coconut Bars. You can use any kind of nut you want. Today, the only nuts I had on hand were about 3/4 cup pecans and 1/4 cup walnuts, so that’s what I used. I also only had about 180 grams of dates so what’s a clever cook to do? Improvise and substitute. I added 45 grams of raisins that I had left over from making stuffed apples in addition to the dates I had. The end result? It tasted exactly like it was supposed to.
I put sliced fresh strawberries on my cake. Then, I melted a dark chocolate bar with 2 Tablespoons of coconut milk and drizzled it over the strawberries. Then I took some of my homemade coconut butterand drizzled that over the chocolate.
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