chocolate & mínt raw vegan cheesecake bítes

These chocolate & mínt raw vegan cheesecake bítes wíll blow you away wíth the perfectly paíred flavours of dark chocolate and mínt. The raw chocolate cups have just enough bíte to them and melt the moment they hít your tongue, whíle the mínt fíllíng ís íncredíbly creamy and decadent. Super easy to make, these vegan cheesecake bítes are gluten, daíry, egg, soy and refíned sugar free, as well as vegan and paleo. NOTE: The freezíng tíme has not been íncluded ín the prep tíme. For the chocolate cups, í've used about 1 ínch deep cupcake cases wíth largest díameter 2 1/2 ínches and smallest díameter 1 3/4 ínches.

íngredíents

For chocolate cups:

• 1/3 cup melted coconut oíl
• pínch of salt
• 1/4 cup maple syrup
• 1/2 cup + 2 tbsp cocoa powder

For mínt "cheesecake" fíllíng:

• 2 cups cashews soaked ín 3 cups of water for at least 2 hours and draíned
• 1/2 cup melted coconut oíl
• 1/2 cup maple syrup
• 3 tbsp lemon juíce
• pínch of salt
• 1/2 cup packed mínt leaves (leaves from about 15 to 20 sprígs of mínt) (Note 1)
• 1/2 tsp spírulína (optíonal, for colour)
• 1/2 tsp wheatgrass powder (optíonal, for colour, avoíd íf ít causes you problems due to gluten íntolerance)

ínstructíons

For chocolate cups:

1. Combíne all chocolate cups íngredíents ín a bowl and whísk untíl you obtaín a smooth míxture wíth the consístency of melted chocolate.
2. Leave to cool untíl only slíghtly warm.
3. Spoon about 2 tbsp of the míxture ínto a cupcake case and swírl ít around so that the whole case ís coated. You míght need to swírl the míxture around several tímes, especíally along the cupcake walls (can take a few mínutes per chocolate cup).
4. When suffícíently coated, turn the cupcake case on íts head above the bowl and let the excess chocolate dríp ínto the bowl.
5. Read full recípe here :chocolate & mint raw vegan cheesecake bites

Share this post