No-Bake 6 Ingredient Valentine's Day Treat 💕

No-Bake 6 Ingredient Valentine's Day Treat 💕


No-Bake 6 Ingredient Valentine's Day Treat 💕
No Bake 6 Ingredient Valentine

What are your plans for this week's Valentine's Day? Are you celebrating with your girls, a special someone, or just enjoying an indulgent self-care evening? Either way it's midweek, a workday, and everyone is scrambling to figure out last minute gifts, dinner reservations and sweet treats. 

Instead of trying to figure out which restaurant has reservations available, and enough vegetarian options for us, we decided to keep it simple this year. Our plans include spending a quiet evening at home, ordering in, splurging on wine, and enjoying these super quick and easy vegan cheesecake cupcakes! 

You can make these before bed in less than 30 minutes and they'll be ready the next morning. What I like most about these cupcakes is they use all natural ingredients and can be made to enjoy for any holiday festivities by swapping out the pomegranate for another fruit. Other flavors you could try include, blueberry, blackberry, strawberry, raspberry, banana, etc. Plus, this recipe makes enough to have leftovers, meaning you can treat yourself after Valentine's Day with a healthy dessert option. 

These vegan cheesecake cupcakes are also gluten free, dairy free, and oil free. 

Vegan Pomegranate Cheesecake Cupcakes (Makes about 12)

    •    1 1/2 cups roasted pecan nuts

    •    8 medjool dates, pitted

    •    1 tablespoon ground cinnamon

    •    2 cups of raw,unsalted cashew nuts, boiled

    •    1/4 cup of agave nectar

    •    1/2 cup pomegranate arils + extra for toppings

For the Crust: 
    1.    Using a food processor (see note), add pecans and process for about 10 seconds. If you start to see the mixture stick to the sides, stop processing (it can turn to nut butter pretty fast!)

    2.    Slice the dates into small pieces, and add to pecan mixture. 

    3.    Add cinnamon and pulse the mixture until it forms a crumbly texture. The mixture should stick together when pressed. Form 12 spheres from the mixture.

    4.    Using a non-stick muffin tin, press down each sphere into a cupcake pot to form a crust.

For cheesecake filling: 
    1.    Boil the cashews in 2 cups of water for 10 minutes to soften.. 

    2.    Add the drained cashews  to the food processor. Process until smooth.

    3.    Slice the pomegranate in half and hit the back of the fruit with a wooden spoon over a large bowl.

    4.    Add agave nectar and pomegranate seeds to the food processor. Process until smooth. Taste the mixture and add a little extra agave nectar if you'd like to make it a bit sweeter. 

    5.    Using a spoon or small spatula, top each cupcake crust with the cashew cheesecake mixture. Smooth out and sprinkle with pomegranate seeds. 

    6.    Once the cupcakes are filled, freeze for up to 8 hours or overnight. Serve chilled.

If you do not have access to a food processor, you could use a blender on a low speed instead. 

If you have time beforehand, you can also soak the cashews in water for 1-2 hours.

See  photos below to help guide on how the mixtures should look at different stages of the recipe. 

The finished cupcakes are super indulgent, slightly sweet, filling, and won't leave you with a lingering sugar craving.

Hope you all enjoy them! Happy Valentine's day! 💕

After processing pecans for crust
Adding cinnamon to pecan and date mixture
Add pomegranates to cashew and agave blend
How the cupcakes should look in cupcake molding tin
Finished cheesecake cupcakes
Leaning tower of cupcakes :)
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