ABOUT THE RECIPE:
Delicate and delightful, but not too sweet, these Mini Raspberry Cheeze-Cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. So good.
Makes 12 Servings
INGREDIENTS:
CRUST
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup unsweetened shredded dried coconut
FILLING
1 block (14 to 16 ounces) extra-firm regular tofu, well drained
1 aseptic box (12 to 12.5 ounces) firm silken tofu, well drained (see note)
3 tablespoons maple syrup (see note for a "lemon cheeze-cake" variation)
1 teaspoon vanilla extract
TOPPING
5 teaspoons maple syrup, divided
1/3 cup apricot preserves (or orange marmalade) + 2 teaspoons water
36 fresh raspberries (see note)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine. To make the crust, put the raisins, pecans and coconut into a blender or food processor and process until the mixture forms a soft dough. Transfer the dough to a plate. Put 1 heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes.
Once the crusts have cooled, put the filling ingredients into a blender or food processor and process until very, very smooth. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
While cakes cool, put 1/3 cup apricot preserves or orange marmalade, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Stored in the refrigerator, the mini-cakes will keep for 1 day.
Chef's Note: MINI-RASPBERRY-LEMON CHEEZE-CAKES: For a lemony version, replace the maple syrup in the FILLING with 3 tablespoons freshly squeezed lemon juice. Omit the vanilla extract. Then, add 1/3 cup vegan cane sugar to the FILLING, before blending. Proceed with recipe as directed.
Chef's note: If preferred, you can replace the aseptic box of tofu with an addition 12-ounces of extra-firm regular (refrigerated) tofu.
Chef's note: If preferred, you can replace the raspberries with fresh blueberries or strawberries!
Ingredients
Directions
ABOUT THE RECIPE:
Delicate and delightful, but not too sweet, these Mini Raspberry Cheeze-Cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. So good.
Makes 12 Servings
INGREDIENTS:
CRUST
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup unsweetened shredded dried coconut
FILLING
1 block (14 to 16 ounces) extra-firm regular tofu, well drained
1 aseptic box (12 to 12.5 ounces) firm silken tofu, well drained (see note)
3 tablespoons maple syrup (see note for a "lemon cheeze-cake" variation)
1 teaspoon vanilla extract
TOPPING
5 teaspoons maple syrup, divided
1/3 cup apricot preserves (or orange marmalade) + 2 teaspoons water
36 fresh raspberries (see note)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine. To make the crust, put the raisins, pecans and coconut into a blender or food processor and process until the mixture forms a soft dough. Transfer the dough to a plate. Put 1 heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes.
Once the crusts have cooled, put the filling ingredients into a blender or food processor and process until very, very smooth. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
While cakes cool, put 1/3 cup apricot preserves or orange marmalade, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Stored in the refrigerator, the mini-cakes will keep for 1 day.
Chef's Note: MINI-RASPBERRY-LEMON CHEEZE-CAKES: For a lemony version, replace the maple syrup in the FILLING with 3 tablespoons freshly squeezed lemon juice. Omit the vanilla extract. Then, add 1/3 cup vegan cane sugar to the FILLING, before blending. Proceed with recipe as directed.
Chef's note: If preferred, you can replace the aseptic box of tofu with an addition 12-ounces of extra-firm regular (refrigerated) tofu.
Chef's note: If preferred, you can replace the raspberries with fresh blueberries or strawberries!
