These Valentine Mini Heart Cheesecakes are sweet enough for a special occasion but also a healthier alternative to the processed sugar overload that can seriously derail your health and wellness goals during this time of year!
They’re fairly easy to make (using a food processor otherwise it would be a serious slog). The filling is made with layers sweetened with fruit and small amount of maple syrup. But it’s the crust that is the true star of this creation – chewy and sweet – it goes so well with the fluffiness of the filling.
This cheesecake mix is grain, egg, and dairy free so it’s a fantastic Valentine’s Day day dessert that can accommodate a variety of dietary preferences. I mean look, check out this pic below – you know you cannot go wrong with raw ingredients like this!
Valentines Day Mini Heart Cheesecakes
Prep time
Total time
Author: Claire D
Recipe type: Valentines Treat
Type of food: Paleo
Serves: 4
What you need:
- For the Chocolate Crust
- 1 cup raw cashews
- ½ cup of other nuts (we used pecans)
- 1 cup dates
- ½ cup finely-chopped unsweetened chocolate
- 4 tablespoons coconut oil
- For the Plum Filling
- ½ cup raw cashews
- 1 cup of plums (you could use any berries)
- 1½ tablespoons maple syrup
- 4 tablespoons coconut oil
What to do...
- To make the crust:
- Combine the cashews, dates, chocolate and coconut oil in a food processor.
- Pulse until everything is finely ground and a coarse, sticky paste has formed.
- Transfer to the pan or novelty dishes (in our case heart shaped) that you're using and press firmly to an even thickness with your hands.
- Place in fridge to chill.
- To make the filling:
- Place the cashews in a bowl and cover with water. Leave them to soak for at least 5 hours and preferably overnight.
- Drain the water from the cashews and combine them with the remaining filling ingredients in a food processor.
- Blend into a smooth batter and pour on top of the base layer. Smooth out with your fingers and place in fridge to chill for at least an hour.
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