Chocolate Mocha Vegan Cheesecake Cups
Ingredients
- base:
- 1/2 cup rinsed pitted dates
- 1/4 cup almond flour
- 2 tbsp raw cacao
- 1 tbsp soft coconut oil (not fully melted)
- 1/4 cup shredded coconut
- 1 tbsp agave syrup
- a pinch of himalayan salt
- cream:
- 1 3/4 cups soaked cashews
- 1 can of coconut milk (only use the hard part on the top)
- 1/4 cup agave syrup
- 1/2 tsp burburon vanilla
- 1 tbsp maple syrup
- 5 cl melted cacao butter
- 1 tbsp coconut sugar
- a pinch of himalayan salt
- flavour:
- 1 small espresso
- 1/2 tbsp raw cacao
- how to:
Preparation
Start by prepping the base, mash up the rinsed dates with clean hands
Once theyre fully mashed add the rest of the base ingredients and blend with your hands until you recieve a doughy texture
Press the base in the bottom of baking paper lined cupcake molds
For the cream add all of the ingredients in a high speed blender except for the favouring
Mix on high speed until you get a creamy consistency
Fill a small amount on top of the base then add the favouring in to the rest cream in the blender
Mix on high speed until it's creamy
Fill up the molds with the mocha cream and if you get any cream over pour it in to a bowl and put in the fridge
Put the cheesecake molds in the freezer over night
With the left over cream you can decorate the cheesecakes the following morning and some shredded chocolate and coffee beans
