Chocolate…how do I love thee? Let me count the ways.
There is nothing more decadent than chocolate. And for Valentine’s Day, what better way to celebrate than with the ultimate chocolate overload?
I know that the traditional way to celebrate Valentine’s Day usually includes a nice dinner out a restaurant and maybe a movie, but to be honest, I just can’t be bothered. I much prefer to stay home with the hubs, make a yummy dinner, and enjoy dessert in my PJs. If you’re like me, I have just the dessert for you to enjoy at home. It’s chocolaty, creamy, and got the perfect cookie crust.
These cookie cakes are the perfect way to end your Valentine’s Date Night right.
*If you have trouble finding vegan white chocolate chips in your store, you can purchase them on amazon here: http://amzn.to/2BJNUGG
This recipe is part of a Delicious Vegan Valentine’s Day Collab with some other incredible vegan bloggers, and more on Instagram, so make sure to check them out after you scoop this recipe!
Take all of your crust ingredients and blend in a food processor until smooth. Form into your mini springform cake pans. Place in the refrigerator for 30 minutes to an hour, or until firm. Rinse your food processor.
Melt the vegan white chocolate over a double boiler or in the microwave for 1-2 minutes (making sure to watch carefully).
Place your soaked cashews, syrup, and melted white chocolate in your food processor. Blend until smooth and creamy. Stir in chopped oreos.
Add your filling to your crust. Chill for 1-2 hours
Top with chopped oreos and dark chocolate drizzle. Chill for another 20-30 minutes or serve immediately.