Vegan chocolate dipped pumpkin butterscotch cheesecake bites
Thursday, October 21, 2010
Wow. This is one of my favorite desserts ever. I had a batch of cashew ricotta in my fridge and thought to myself, "this sure looks like it would make a good cheesecake..." That is how this recipe was born.
These cheesecake bites are not low fat or low calorie, but they are vegan and a truly a decadent treat! There are quite a few steps here, but each of these layers comes together pretty quickly.
Vegan Chocolate Dipped Pumpkin Butterscotch Cheesecake Bites
Crust
1 cup pecans
1 tablespoon coconut oil
1 tablespoon coconut (or brown) sugar
These cheesecake bites are not low fat or low calorie, but they are vegan and a truly a decadent treat! There are quite a few steps here, but each of these layers comes together pretty quickly.
Vegan Chocolate Dipped Pumpkin Butterscotch Cheesecake Bites
Crust
1 cup pecans
1 tablespoon coconut oil
1 tablespoon coconut (or brown) sugar
- Line a bread pan (or other small pan) with plastic wrap, letting it drape over the side (you will use the plastic to lift the cheesecake out of the pan later).
- Process all ingredients in a food processor until they start to stick together and form clumps. Press the crust into the bottom of the prepared pan.
2 tablespoons Earth Balance margarine, melted
3 tablespoons brown rice syrup
3 tablespoons real maple syrup
1 teaspoon rum or butterscotch extract
- Combine all ingredients in a small bowl, mixing well.
- Pour into a skillet over medium heat and cook, stirring continuously, until it starts to thicken.
- Pour butterscotch over prepared crust.
1 1/2 cups cashew ricotta
2 teaspoons pumpkin pie spice
3 tablespoons coconut oil or coconut butter
3 tablespoons real maple syrup
1/2 cup pumpkin puree (canned is fine)
- Process all ingredients in a food processor until smooth. Pour over the butterscotch layer in the prepared pan. Place in freezer for several hours or overnight.
- Remove frozen cheesecake from the freezer and lift it out of the pan using the plastic wrap. Cut the cake into ~1 inch squares and return to the freezer until the chocolate coating is ready. You may want to leave the squares in the freezer and take out only a few at a time as you're dipping them.
12 ounces of vegan chocolate, chopped (chips work too)
1 tablespoon non-hydrogenated vegetable shortening
- Place chocolate and shortening in a glass bowl. Melt on a low power setting in the microwave (stirring every 15 seconds) or in a double boiler.
- Dip each cheesecake square in the chocolate using a toothpick or tongs. Place the dipped squares on a wax or parchment lined baking sheet and use a spoon to pour a little more chocolate over the top.
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