I’m a huge fan of individual serving desserts and especially those served in mason jars. Toss in the fact that this recipe is simply delicious and we have a winner!
The bottom layer of this dessert is a thick, sweet, chocolate fudge. The middle layer is a light, creamy cheesecake flavor and the topping is a sweet and tart cherry mixture. I can picture this dessert being served at the end of a wonderful meal or as a weekly treat option for those on the Bikini Body Program!
I hope you enjoy this recipe as much as we did. Looking for more holiday recipes? Check out this jam packed category on the blog here.
This recipe is vegan, gluten free, raw, grain free, no bake, dairy free and created with all natural whole ingredients.
Ingredients:
- 2 Cups Pitted Cherries (I used defrosted organic frozen cherries)
- Juice of 1/2 Lemon
- 10 Drops Liquid Stevia
- 10 Soft Fresh Pitted Medjool Dates
- 1 Tbsp Cocoa Powder
- 1/2 tsp Vanilla Extract
- 1 Tbsp Coconut Oil
- Pinch of Sea Salt
- 1 1/2 Cups Coconut Cream (Pre-refrigerated, whipped cream consistency)
- 4 Tbsp Cashew Butter
- 1/2 Tsp Vanilla Extract
- 5-8 Drops Liquid Stevia
Directions:
- Place cherries, lemon and 10 drops of stevia into a bowl and gently stir together. Let sit.
- Place all chocolate fudge ingredients into the food processor and blend until smooth.
- Place prepared fudge ingredients into your serving bowls (dishes or jars).
- Gently mix all cheesecake whipped cream ingredients until completely mixed.
- Spoon into serving bowls on top of your chocolate layer.
- Top cheesecake layer with cherries.
- Finish off with a dollop of cheesecake whipped cream and dust with some cocoa if desired.
- Serve and enjoy immediately.
- This recipe can be stored in the refrigerator.
DAMY Members - 1 Serving of this recipe is a wonderful treat option.
I made these last night – so tasty! Didn’t use sweetener in the cheesecake or the cherries and thought it tasted perfect. And that fudge layer – delish!
Hey Ariel! I love to hear that. Thank you for sharing.