"Working with @thefeedfeed on a recipe for the soul, friends…I’m talking creamy, dreamy, rich chocolaty, cheesecake-like filling atop a crispy, crumbly graham cracker crust using @AnniesHomegrown Chocolate Bunny Grahams, topped with fresh whipped coconut cream, strawberries, and extra Bunnies, just for fun!
This dessert is so easy to prep and stash in the freezer for an instant treat any day of the week. Plus, since it’s sweetened only with dried fruit (mulberries and dates), and super satisfying with the addition of healthy fats from avocado and cashew, I wouldn’t blame you for eating one for breakfast…can we just go ahead and go there? Cool down, settle in, and indulge!
Find the recipe for these Superfood Cacao Cheesecakes in partnership with @AnniesHOmegrown and @TheFeedFeed today on my stories, and anytime on my blog."
Superfood Cacao Cheesecakes
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A Note from Feedfeed
Make a double batch of these mini cheesecakes and keep them stashed in the freezer for a quick chocolate fix! Annie's Organic Chocolate Bunny Grahams are used to make the crumbly graham cracker crust, it's filled with an intensely chocolate filling and topped with coconut whip cream.
You can find Graham Cracker Bricks $3.99 from 8/19 - 9/1 at a National Grocers Coop near you; find one here. For more recipes featuring Annie's, click here
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- Recipe Card
Prep time 20mins
Cook time 2hrs
Serves or Makes: 6 mini cheesecakes
Recipe Card
For the Crust
ingredients
- 1/2 cup dried unsweetened mulberries
- 1 cup Annie’s Homegrown Organic Chocolate Bunny Grahams, plus extra for topping
- 1/2 cup raw walnut pieces,
- Pinch of salt
- 1 tablespoon extra virgin olive oil
For the Filling
ingredients
- 1/2 cup mashed avocado
- 1/4 cup unsweetened cacao powder
- 1/4 cup raw cashew pieces, soaked in hot water for 10 minutes
- 8 large pitted dates, soaked in hot water for 10 minutes
- Pinch of fine sea salt
- 1/4 cup hot water
For the Topping
ingredients
- Fresh whipped coconut cream
- Sliced strawberries or other fruit
Method
Step 1
Cut 12 strips of parchment paper about 6” long by 1” wide. Cross 2 strips perpendicularly in each of 6 slots in a muffin tin. Once the cheesecakes are frozen, you’ll be able to pull the tabs to lift them out of the tin.
Step 2
Combine the mulberries, Bunny Grahams, walnut pieces, and sea salt in a food processor. Blend until the mixture is finely crumbled, about 1 minute. With the food processor still running, slowly stream in the olive oil. The mixture should hold together when pressed between your fingers.
Step 3
Press 2 tablespoons of the mixture into each lined muffin slot. Pat down with your fingers to flatten.
Step 4
Rinse out the food processor, then reattach to the base. Add all of the filling ingredients except for the hot water. Process until crumbly, then slowly stream in ¼ cup hot water while the machine is still running. Continue to process until impossibly creamy, 2-3 minutes. Add more hot water by the tablespoon, if needed
Step 5
Scoop 2 heaping tablespoons of the filling onto each crust base. Continue to disperse the remaining filling among the 6 cheesecakes. Use the back of your spoon to smooth out the top of the filling, then transfer the muffin tin to the freezer to set for at least 2 hours, up to overnight.
Step 6
Remove the cheesecakes from the freezer about 10 minutes before you’re ready to serve. Pull on the parchment paper tabs to lift each cheesecake out of the muffin tin. Top with whipped coconut cream, sliced strawberries, and extra bunny grahams, or other toppings of choice!