Today’s recipe is something I’ve kept under wraps for a few weeks now. As soon as cherries made a regular appearance in our local veggie shop, I went on a cherry blitz and kept on making one cherry thing after another, although sometimes I would eat way too many cherries while prepping them and there wouldn’t be enough left for my recipe – true story, that!
I was supposed to bake a cherry pie on Monday, but it was too hot to have the oven on (official excuse), PLUS I ate all of the cherries 😉 . As you can tell, I loooove cherries and I am saddened as their season here is coming to an end. Before all the cherries disappear off the green grocer’s shelves in your neck of the woods too (it will creep up on you, I swear), let me introduce you to a ‘must make’ cherry dessert 🙂 . These cute vegan mini cheesecake jars are not very work intensive, yet they are beautiful to look at (thanks a bunch, wild flowers!!), delicious and not that bad for you as they are entirely made up of healthy whole food ingredients.
250 g / 9 oz cherries, pitted 1-2 tbsp maple syrup ½ tsp vanilla extract 1 tsp cornflour / cornstarch
CHEESECAKE LAYER
1½ tbsp lemon juice, adjust to taste 3 tbsp maple syrup 225 g / 1½ cups raw cashews (soaked overnight) 120 ml / ½ cup coconut cream (from a tin of full fat coconut milk, I use this brand) 1 vanilla pod, seeds scraped
CHOCOLATE GRANOLA
¼ cup raw buckwheat groats 2 tbsp jumbo rolled oats 2 tbsp almonds, roughly chopped 4 tsp cacao powder 1/8 tsp salt 2 tbsp maple syrup 4 tsp refined coconut oil (melted) or other mild tasting oil
CHOCOLATE GRANOLA ASSEMBLY
