*This post was created in collaboration with Great Lakes Gelatin. All words, images, and opinions are my own.
I can’t think of anything more quintessential to Valentine’s Day than roses and chocolate, so I decided to combine them into an adorable treat that’s purrrfect for sharing with your loved ones! These mini cheesecakes are paleo friendly, refined sugar and gluten free, and with a quick swap, they can easily be made dairy free as well. If you’ve never tried rose water before I can promise it doesn’t taste like eating a bouquet :). It has this subtly sweet, floral flavor that really pairs well with the fresh raspberries. The cashews, along with Great Lakes Collagen powder, give these cakes the creaminess you’d expect from a no bake cheesecake (minus the dairy), and they are just as simple to whip up. Placed atop the crunchy, chocolatey graham cracker cookies this dessert is tart and sweet in all the best ways.
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1 ¼ cups soaked cashews*
1 cup full fat coconut milk (plus more as needed for blending)
2 tablespoons unrefined coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon rose water
1/8 teaspoon salt
2-3 tablespoons pure maple syrup or 9-12 drops liquid Stevia for non-glycemic (sweeten to taste)
1 cup fresh raspberries
2 teaspoons pink pitaya powder (optional, for extra color)
Silicone dome mold
*see directions below for tips to soak the cashews
*Modified from Sweet Laurel Bakery‘s Graham Cracker Recipe
1 cup almond flour
¼ cup arrowroot powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 tablespoon coconut sugar
2 tablespoons cacao powder
1/8 teaspoon sea salt
1 large egg
1 teaspoon vanilla extract
3 tablespoons ghee or unrefined coconut oil (for dairy free), melted
2 3/4″ round cookie cutter
10 chocolate jimmies
Red and blue natural food coloring (I used beet juice and blue spirulina)
Pink Fondant or fresh berries (for the cheeks)
1/4 cup dark chocolate chips
1/4 tsp coconut oil (optional, to smooth the chocolate)
Leftover cheesecakes and cookies can be stored in an airtight container in the freezer (just leave them out at room temp for at least 10 minutes before serving to soften).
Please let me know if you try this tutorial, I would love to see your creations :).
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