This month has gone by faster than a witch on a broom for me:)
Just a quickie post today to show how the spider cheesecake came out.
The recipe is adapted from the White Chocolate Cheesecake in Sweet Gratitude. The filling is white chocolate with just a layer of dark chocolate on top to show the white spiderweb design. I added a large raw chocolate spider:)
It is shown with some tiny caramel pears. I like to use those little seckel pears, or lady apples because the size is more appropriate for little ones:) They were dipped once in the creamy caramel, but you can chill them and dip again for a thicker coating.
There are many awesome looking recipes for raw caramel apples online at this time. I adapted this recipe today.
Ooops! Another broken link! This is the recipe(as near as I can remember), no longer available using the link above:
2 cups Medjool dates, chopped and soaked for one hour in a mixture of water with the juice of one small lemon (drain the dates, and leave the soaking water aside)
1/2 cup maple syrup
1 Tablespoon vanilla extract
juice of one half small lemon
1 teaspoon salt
Blend in a high powered blender, and using the plunger tool, keep moving the mixture as the blender might struggle a bit. Blend until creamy. Serve the dip with apples or pears.
They can also be dipped into chopped nuts before chilling.
The little chocolate cheesecake is dripping in caramel with pecans on the sides, and some chocolate skulls for decoration.
Well, tomorrow is Halloween! I hope some of you will try some of the ideas that I had so much fun with this month!
Hugs from your Raw Halloween hostess,