CHOCOLATE MINT RAW/VEGAN CHEESECAKE CUPS
INGREDIENTS + INSTRUCTIONS
You will need a high speed food processor
For the base
2 Cups Oats
1/2 Cup Nuts (Almonds, Walnuts, Hazelnuts etc)
2 TBSP Cocoa Powder
4 TBSP Pure Maple Syrup
2 TBSP Coconut Oil (Melted)
1/4 tsp Vanilla Extract
For the filling
2 cups cashews or macadamias, soaked in boiling water for 1 + 1/2 hours (or overnight in fridge in cold water)
1/3 cup Coconut Oil (Melted)
2/3 cup Coconut Cream (not the watery part, just the cream on the creamy top)
1 tsp Vanilla Extract
1/2 cup Pure Maple Syrup (or other natural sweetener such as agave syrup)
Juice of 1/2 a lemon
2 TBSP Mint Essence, or to taste
2 TBSP Spirulina Powder
Soak cashews or macadamias for filling before beginning- 1 + 1/2 hours in boiling water or overnight in fridge. Next, begin by making the base. Pulse all base ingredients in a food processor until combined. Divide the base between 12x muffin tray cups (silicon is best as it is easiest to get them out)
Wash food processor bowl, then combine filling ingredients on high speed until smooth and creamy. Mine took about 5mins on high to become creamy and as smooth as I could get it.
Pour the filling equally over the 12 bases, then place in freezer for 1-2 hours or until solid. To decorate, drizzle with dark chocolate and sprinkle over cocoa nibs.
You can keep this in the freezer in an airtight container for around 6 weeks.For best texture, remove from freezer and leave at room temperature until defrosted a little before eating, or keep in fridge once defrosted for up to 1 week in an airtight container.
Kelly is a chef from New Zealand who has a passion for creating delicious, healthy & nourishing food, from vegan cheesecakes to fresh salads and healthy pizzas, she’s got all the bases covered! Kelly‘s blog features stunning photography with clear and easy to follow recipes that will make you fall in love with eating healthy, nutrient rich foods all over again!