Hannah Kaminsky, Bittersweet ~ Scrambling to whip up a dessert for the Passover Seder tonight, there was barely enough time to figure out what to make, let alone actually make it. The solution came to me in the form of a gussied-up, single serve, plated version of my Caramel Macchiato Cheesecake, which can be found in my book, My Sweet Vegan. In this variation, I used a pan that would give me individual little squares to make each serving a bit more special, and I put the “topping” on the plate to act as a sauce. Still wanting to keep the same sort of pattern on top, I made little domes out of caramelized sugar to finish them off instead …
For this version that’s kosher for Passover, I replaced the crushed cookies with 1 1/4 cups almond meal, 2 tablespoons potato starch, and 1/3 cup cocoa powder. Simple, and gluten-free, too!
Find the recipe for Hannah’s Caramel Macchiato Cheesecake in her full color dessert cookbook, My Sweet Vegan