Chocolate Cherry Cheesecake Muffins


vegan chocolate cherry cheesecake muffins

We've got one last delicious chocolate recipe for you before this Valentine's weekend, and it is so good. You could eat them for breakfast or as a snack, or hot out of the oven for the perfect dessert. They're rich and chocolatey, with tart & creamy (vegan) cheesecake topping.

This recipe comes from Daria Sulima, one of our favorite contributors. Be sure to follow her on Facebook too!

Ingredients

For the chocolate cake

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup cocoa powder (we used half dutch-processed and half black cocoa powder, but standard cocoa powder works fine too)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup non-dairy milk (we used almond)
  • 1/2 cup vegetable oil
  • 3 tbsp cherry jam
  • 1/2 cup sugar

Topping

  • 1/2 cup cherry jam, reserved for topping

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  • 1 cup cashews, soaked overnight
  • 4 tbsp non-dairy milk
  • 3 tbsp lemon juice
  • 2 tbsp confectioner's sugar
  • seeds from 1/4 vanilla stick (or 1 tsp vanilla extract)

Instructions

CASHEW CHEESECAKE

Start by preparing your topping. Drain & rinse your soaked cashews. Place all the cheesecake ingredients and blend until very smooth.

CHOCOLATE MUFFINS

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, stir together the dry ingredients. (All-purpose flour, whole wheat flour, rolled oats, cocoa powder, soda and baking powder.)
  3. In a medium mixing bowl, whisk together the wet ingredients. (Milk, oil, jam, and sugar.)
  4. Pour the liquid ingredients into the dry, and fold it all together with a spatula until just combined.
  5. Pour the chocolate batter into greased muffin cups to half full, spoon the cashew 'cheese' on top and add 1 tsp cherry jam. Don't worry about spreading out the jam too much, as it'll melt a bit in the oven. 
  6. Bake for 30 minutes, or until a toothpick comes out clean from the chocolate.

(We also successfully made mini-muffins using a mini-muffin tray and reducing the time by about 10 minutes.)

This recipe makes enough for 12 muffins, or 24 mini-muffins.

Enjoy, and have a great weekend!


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