Chocolate & Mint Raw Vegan Cheesecake Bites By theloopywhisk.com
These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1/3 cup melted coconut oil pinch of salt 1/4 cup maple syrup 1/2 cup + 2 tbsp cocoa powder 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained 1/2 cup melted coconut oil 1/2 cup maple syrup 3 tbsp lemon juice 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1) 1/2 tsp spirulina (optional, for colour)
Instructions:
Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
Leave to cool until only slightly warm.
Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
