This is the title of the cookbook D#1 thinks I should write. She thinks I should start out with one recipe and show how I change it to fit from soup to nuts by changing the ingredients one by one. I could do it. But who would need to buy such a thing?
And right now, as she thought, I thought I should write about what happened the other day while making a dessert. I am up for new experiences and experiments, and I thought this here sounded interesting, but I identified it by the shorter title “Chocolate Peanut Butter Cheesecake” because I really really didn’t think that my guests would go for the Vegan-Gluten-free intro, and to be honest, neither would I.
So here’s the recipe:
Chocolate Peanut Butter Cheesecake
(RAW/DAIRY AND GLUTEN FREE)
Chill Time: 2 hours
Makes: 12 cupcakes
- 1 1/2 cups raw cashews, soaked in water overnight, drained
- 1/2 cup warm water
- 3/4 cup coconut oil, melted
- 3/4 cup maple syrup
- 1/2 cup smooth, natural
- 1 cup unsweetened cocoa powder
- 2 tbsp vanilla
- 1 to 2 tbsp
apple ciderrice vinegar
- 1 tsp salt
Blend cashews and water first and then add everything else in. Blend until smooth. Pour into
ramekins or cupcake linersa container and put in the fridge for at least 2 hours (or overnight). If you freeze it, just give it 2035 min. to defrost. ENJOY!!!
The marked-through words are the things that I changed and the italicized words are what I added. I didn’t have peanut butter nor peanuts, so I went with the almond butter. ISHI doesn’t eat apples, so I used rice vinegar.
Other than that…
D#1 thought that we should do our own version of Coffee Talk: “It’s a cheesecake that’s neither cheese nor cake. Discuss.”
But here’s where it got interesting.
D#1 took over for me putting it together. I had done the soaking and draining of the cashews, and the melting of the coconut oil. I thought I’d finish it with the boys, since they love making desserts/pushing the buttons on appliances that make a lot of noise. But they were already in the bath, so she volunteered to take it on.
I set up the blender and she got it done in no time at all.
And then, all of a sudden, I heard her SCREAM!!!!! I turn around from what I was doing and saw this enormous blob of chocolate (I thought of something else, but I won’t mention what the first thing was that came to mind) oooooozing down the side of the blender!
OH! I forgot to tell her that this blender that I inherited from D#2 does not work like you would expect it to work. I had learned this the hard way at D#2’s house while making a smoothie with it. I had loosened the glass top from the bottom, expecting that the whole thing would lift off so I could pour it into a glass.
It has no base of its own.
(Clean-up went fairly quickly and painlessly.)
This is what D#2 found out, too, but this time with a gloriously thick exudation of what could no longer be described as free of anything.
Of course, when I saw what was going on, I also screamed and then quickly ran to her to figure out how to stop the explosion. This required a lot of licking of the fingers, of course, and very healthy doses of laughter.
SIL#1 was asked to come in and take a photo.
Do you see the pan that I had set out to be the recipient of the dessert? My idea of what would serve as a ramekin? Little heart-shaped? Perfect size?
That’s why we
dumped transferred it into one container. And that’s why it required a longer time to defrost.
And maybe that’s why D#2 was so eager to give up the blender!
Other than that, it was still delicious! And yes, it really tastes like cheesecake!
And yes, enjoy!