Feeds:
Posts
Comments

Archive for May 20th, 2010

(Disclaimer: WARNING – may become addictive)

This is a pretty loose recipe. Use your favorite chocolate for melting (I used Whole Foods semi-sweet vegan chocolate chips. I find they have a par-excellent better chocolate flavor than almost any non-vegan chip I’ve tried). For the cheesecake filling, I found a great no-bake non-dairy cheesecake recipe here. And use the biggest, reddest, sweetest strawberries you can find.

Start this recipe a couple of hours before you’re ready to eat, as you need time for the chocolate shell to harden and get nice and cold. Plus you want to prepare your cheesecake filling and refrigerate that, too, for a couple of hours beforehand.

Eat these at  your own risk.

Chocolate-covered cheesecake-stuffed strawberries

1 quart of large, red, sweet strawberries (this will make you about 2 dozen little desserts), washed and patted dry

1 12-ounce bag of your favorite semi-sweet chocolate chips

1 tablespoon canola oil

your favored non-bake cheesecake recipe (see mine below)

Line a baking sheet with waxed paper.

In a medium saucepan, add the chocolate chips and the oil, and stir over medium-low heat until completely melted. Then, grab a strawberry by the stem and dip it in the melted chocolate, covering it 3/4 of the way towards the stem. Let any excess chocolate quickly drip off, then sit the strawberry on the waxed paper baking sheet. Repeat with the rest of the strawberries. Place the baking sheet with strawberries in the refrigerator for a couple of hours.

Meanwhile, prepare your cheesecake.

1 box extra-firm silken tofu

3 tablespoons lemon juice

1/4 teaspoon salt

1/2 teaspoon vanilla

3 tablespoons Tofutti cream cheese

1 1/2 tablespoons agar-agar flakes

3/4 cup almond milk

1/3 cup sugar

Place the tofu, lemon juice, salt, vanilla, and cream cheese in the bowl of your food processor, and process until smooth, scraping down the sides if necessary.

In a medium saucepan, heat the almond milk with the sugar and bring up to a simmer. Add the agar-agar and lower the heat to just below simmer. Simmer until the agar-agar has completely softened and blended into the almond milk. This took 15 minutes for me. Remove from heat, let it sit for 1 minute, then add in a slow stream to the tofu mixture in the food processor, while pulsing til smooth and completely blended. Place in a bowl and refrigerate for a couple of hours, covered.

To stuff the strawberries: Cut off the stem of the strawberry, then take your knife and hollow out the inside. Take a healthy spoonful of cheesecake and fill the strawberry. Repeat til all strawberries are stuffed.


Advertisements

Read Full Post »

%d bloggers like this: