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