Reading food blogs constantly sets of food cravings. I could be eating a perfectly healthy lunch or breakfast when all of a sudden a giant slice of German chocolate cake pops up on the screen and I get one of those I-need-chocolate-right-this-moment feelings. They’re awful. I’m sorry even to add to that.

When Caroline posted these cheesecake bars, it set off a craving just like that. Before I knew it I had already begun laying out the ingredients to make a version of them that day. These might be marginally better for you, but they’re still definitely a rich treat. The crust is an almond cookie base, the filling a cashew cream “cheese”, and chocolate a soft coconut oil ganache. All together it makes the perfect blend on richness and sweetness.

Chocolate Cheesecake Bars

Ingredients:

For the crust:

• 1 1/2 cups almonds
• 2 Tablespoons almond butter
• 1/4 cup cocoa powder
• 2 Tablespoons coconut oil
• 2 Tablespoons agave nectar

For the filling:

• 2 1/2 cups cashews, soaked for 3-4 hours
• 2 Tablespoons coconut oil
• 5 Tablespoons agave nectar
• 1 teaspoon vanilla extract or 1 vanilla bean
• 1 teaspoon nutritional yeast*
• 1 teaspoon lemon juice*

*These ingredients aren’t entirely necessary but they will add a more authentic tang to the filling to simulate real cream cheese.

For the ganache:

• 1/4 cup cocoa powder
• 1/3 cup agave nectar
• 1/4 cup coconut oil

Method:

1. Combine all of the ingredients for the crust together in a food processor and blend until it forms a clumpy dough.
2. Press the dough flat into an 8×8 pan.
3. Make the filling by blending all of the ingredients in a food processor until smooth.
4. Spread the filling out across the top of the crust into an even layer.
5. Make the ganache by melting the coconut oil and mixing it with the cocoa powder and agave nectar.
6. Pour the ganache on top of the cheesecake filling and spread until smooth.
7. Refrigerate for 2 hours until the ganache and filling have set. Cut into 16 squares and keep refrigerated until ready to serve.

The one thing I would do differently next time is add cacao nibs or raw almonds into the filling. The ganache on top is quite soft and doesn’t add the crunch factor I expected it to. Besides that, this is a knock-out dessert.

I’ve been holding out on you.

I’m sorry.

I made this about a week ago and never got around to posting the recipe. But late is definitely better than never.

It all started when I went to London and had the raw chocolate, vanilla, and mint mousse parfait from saf, which was by far the best thing I had the entire trip. I had been thinking about it as soon as I got back. Luckily, it wasn’t too hard to recreate because the ingredients were listed on the side of the dessert so all I had to do was copy them.

Let me tell you this tasted exactly like the real thing, which is good because I’m not sure I can afford a plane ticket to London every time I get a craving for this mousse. So, if you’re like me and have no plans to be near Kensington Square anytime soon, bookmark this recipe. If you do have plans to be there, send me a postcard. And some mousse.

Raw Chocolate Mint Mousse

Ingredients:

• 2 cups cashews, soaked for at about 3 hours
• 6 Tablespoons maple syrup or agave
• 1.5oz unsweetened baking chocolate, melted
• 3 Tablespoons cocoa powder
• 10 mint leaves, finely chopped plus more for garnish
• 1/4-1/2 cup water

Combine the cashews, sweetener, melted chocolate, cocoa powder, and mint in a food processor and process until it makes a smooth paste.

If serving immediately, slowly add in water to the processor as it’s blending until it reaches a light and airy consistency. Scoop into serving dishes and garnish with extra mint leaves.

If serving later, add in a tad more water than you think you should until the dessert is slightly runny. Pour into serving bowls and refrigerate until serving. As the mousse cools, the texture will firm up. If it firms up too much, simply whisk a couple teaspoons of water into the mousse with a fork until it’s come back to the right consistency again.

I like this better than raw chocolate mousse made with avocado because it actually has the light and airy texture of an egg and cream mousse. The taste is very rich and very minty.

It’s a lot of fat, but I’m going to pull out the “healthy fat” card here. We’re all going to die of something; if raw chocolate mousse does me in, I’m OK with that.

Most of the time I like no fuss desserts: A bar piece of chocolate, 5 a spoonful of peanut butter, leftover frosting eaten with a spoon—you know, something simple. But once and a while I like making something unique with complimenting flavors and textures, the sort of thing you’d buy at a bakery. These were surprisingly simple for how impressive they came out. The cookie crust could be eaten on its own and really brings the dessert to a new level. It’s more rich than it is sweet. And since it’s raw and mini, you can eat about 5 and feel good about it, or at least think that.

Mini Raw Cheesecake With Chocolate Shortbread Crust

Ingredients(Makes 7 mini cheesecakes)

For the crust:

• 3 Tablespoons almond butter
• 3 Tablespoons coconut butter, semi-softened
• 1 Tablespoon agave nectar
• 3 Tablespoons cocoa powder

For the filling:

• 1 1/4 cups cashews, soaked in water for 3-4 hours
• 1/4 cup coconut oil
• 4 Tablespoons agave nectar
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

• Optional: Fruit, nuts, or chocolate shavings for topping

Line a cupcake tray with paper liners. Make the crust by mixing together all of the crust ingredients and separating it into 7 equal portions. Flatten each into a disk and place it into the bottom of the paper liners. Refrigerate the chocolate bases while making the filling.

To make the filling, drain the cashews from their water. Add all the ingredients into a food processor and blend until smooth.

Scoop the filling evenly into the paper liners and level each. Place them in the refrigerator to harden until ready to be served.

I think I’ll have another.