Try strawberry chocolate cheesecake jars
A gluten-free recipe that makes use of local ingredients
Have you been to your local farmer’s market yet this year?
I visit our downtown farmer’s market every Saturday so I can access locally grown produce and homemade goodies from local bakeries and restaurants. It’s a wonderful way to support small businesses in your community, especially at a time like this.
Today’s recipe for Strawberry and Chocolate Cheesecake Jars is inspired by our upcoming strawberry season.
Soon enough we will be eating locally grown strawberries, and I can’t wait.
My mouth is watering while I write this. I’ll also be making this with raspberries when they are in season.
While we wait for local strawberries, you can make this recipe with store-bought strawberries, thawed frozen strawberries, or skip them all together.
I’ll leave it up to you. Regardless, you’ll love this dessert.
Dairy-Free Strawberry Chocolate Cheesecake Jars
Cheesecake Mixture 2 cups soaked cashews
1/2 cup maple syrup
1/4 cup coconut oil, liquified pinch sea salt
1/4 teaspoon cinnamon 3 tablespoons vanilla extract Chocolate Sauce
1/4 cup plus 2 tablespoons coconut oil
1/4 cup plus 2 tablespoons maple syrup
1/2 cup cacao powder 2 tablespoons milk
2 teaspoons vanilla
Handful of washed and sliced strawberries
1. Soak cashews for four hours, or overnight. Drain and rinse.
2. Add maple syrup, coconut oil, sea salt, cinnamon, and vanilla to blender, then add drained cashews.
3. Blend all ingredients till smooth. Set aside.
4. Make Chocolate sauce: Add coconut oil and maple syrup to a small saucepan. Heat slowly until coconut oil is melted.
5. Gently whisk in cacao powder until well combined.
6. Stir in milk and vanilla until well combined.
7. Distribute cheesecake mixture and chocolate sauce among 4 — 8 ounce mason jars by layering as follows:
2 slices of strawberry 3 tablespoons of cheesecake mixture
2 slices of strawberry 2 tablespoons chocolate sauce
3 tablespoons cheesecake mixture
1 tablespoon chocolate sauce Garnish each jar with remaining chocolate sauce and a couple of slices of strawberry.
8. Refrigerate until cool (3 hours up to overnight).
9. Enjoy with a spoon.