You might remember Brandi from The Vegan 8 because earlier this year she nominated me for The Writing Process Blog Tour where we got the opportunity to share a few tidbits about our blog writing process. Brandi is a committed vegan based in Texas where she enjoys making wholesome vegan recipes using just 8 ingredients or less (not including salt or water). Along with being a mother, a wife and an amazing food blogger, she is also an inspirational baker, recipe developer, photographer, painter and wonderful role model to her lovely daughter.
As someone who adores her desserts and finds every one she does absolutely mouthwatering, I’m excited that today we get the opportunity to share one of Brandi’s luscious desserts featuring cherries, espresso and chocolate! These little red beauties make exquisite bite-sized summer desserts!
Hi Vegan Miam Readers! I was so honored and thrilled when Rika asked me to create a recipe and do a guest post for her. I absolutely adore her and her blog. Her blog is beautiful, her recipes are beautiful and she is a sweetheart. I can attest to her recipes too, as I’ve made her strawberry muffins and they were wonderful!
My blog is dedicated to recipes with 8 ingredients or less, not necessarily including salt and water. Basically, you would only need to purchase 8 ingredients to make each individual recipe. I focus on vegan, gluten-free and oil-free recipes that are simple, but decadent and I love to remake classics vegan-friendly. My favorite type of recipes and passion is most definitely desserts, as that is where my creativity flourishes the most. The most exciting part is winning over non-vegans who can’t tell the difference!
I wanted to create a really special dessert for you all. I love, love creating desserts that taste incredibly rich and just as good as traditional non-vegan desserts and I always love wowing people with them and shocking them, when they find out they are so much healthier. They certainly don’t taste healthy! I’m happy to say that all the feedback I receive from my readers confirms that, too.
Mini Mocha Black Forest Cheesecakes (vegan, gluten-free, oil-free and just 8 ingredients)
So, I wanted to take the classic Black Forest cake and turn it into mini cheesecakes with a little twist of an espresso kick. They are so good and rich! The espresso really makes them flavorful and the tartness comes through from the cherries, while the chocolate gives it a deep flavor.
The classic black forest chocolate cherry cake becomes delicious, easy-to-make mini cheesecakes. These cheesecakes are vegan, gluten-free, oil-free and just 8 ingredients for the entire recipe! Adding espresso to the cheesecakes brings out both the flavors of the chocolate and the cherries, making it quite an addicting little dessert and a little twist from the classic.
To prepare the crust, add the pecans to a food processor and process just until a flour forms, which should take just a few seconds. Add the syrup and pulse just until it forms clumps, be careful not to over process. Line a muffin pan with 10 liners and press the pecan mixture evenly among them.
For the filling, remove your frozen cherries and let them sit out about 10-15 minutes to soften and thaw some before measuring. Add them to a small pot and turn on low heat just to warm them through, so they are no longer frozen, or you can use the microwave if you like. It is important that they are warm before adding to the food processor, otherwise they will not process smoothly and will cause the chocolate to harden once added. Add the cherries to a food processor and blend until they are smooth.
Add the chopped chocolate to a double boiler to melt or microwave and melt for 30 seconds and then a couple of 15 second intervals, stirring in between each time, just until almost all melted. Be careful not to burn the chocolate. Add it to the food processor with the syrup, lemon juice, vanilla, espresso, salt and blend until completely smooth. Let it run for a couple of minutes or so, making sure it is completely smooth. Scrape the sides as necessary.
Melt your coconut butter to a complete liquid and then measure out ¼ cup and add to the food processor, blending one more time until smooth.
Pour the chocolate mixture over the crust in the prepared liners. I poured the mixture first into a measuring glass with a spout to make it easier and mess-free. Place to set in the fridge for a couple of hours or so. Serve with a dollop of coconut whipped cream and a cherry on top, if desired. Keep them stored in the fridge.