CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES RECIPE

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Ingredients

For chocolate cups:

  • pinch of salt
  • 1/four cup maple syrup
  • 1/3 cup melted coconut oil
  • half of cup + 2 tbsp cocoa powder

For mint "cheesecake" filling:

  • 2 cups cashews soaked in 3 cups of water for at the least 2 hours and drained
  • half cup melted coconut oil
  • half cup maple syrup
  • three tbsp lemon juice
  • pinch of salt
  • half of cup packed mint leaves (leaves from approximately 15 to twenty sprigs of mint) (Note 1)
  • half tsp spirulina (optional, for shade)
  • half tsp wheatgrass powder (optional, for color, keep away from if it reasons you problems because of gluten intolerance)

Instructions

For chocolate cups:
  1. Combine all chocolate cups components in a bowl and whisk until to procure a smooth combination with the consistency of melted chocolate.
  2. Leave to chill until best barely heat.
  3. Spoon approximately 2 tbsp of the aggregate right into a cupcake case and swirl it around so that the whole case is covered. You may need to swirl the combination round numerous times, specially along the cupcake walls (can take a few minutes consistent with chocolate cup).
  4. When sufficiently lined, flip the cupcake case on its head above the bowl and let the extra chocolate drip into the bowl.
  5. After all cupcake cases are covered, location them onto a tray and freeze for at least 1/2 hour.

For mint "cheesecake" filling:

  1. Combine all mint "cheesecake" filling substances in a blender and mix until clean.
  2. Transfer the aggregate right into a piping bag and pipe into the frozen chocolate cups, until every cup is complete as much as its facet. (You also can use a spoon to transfer the filling into the cups.)
  3. Freeze the vegan cheesecake bites for at the least half of hour.
  4. Carefully dispose of the cupcake cases. I've observed it easiest to first tear away the perimeters after which do away with the cupcake case backside at the cease. Freeze again.
  5. Take the vegan cheesecake bites out of the freezer for as a minimum 10 to 15 mins earlier than serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they may be.
  6. The vegan cheesecake bites maintain nicely in the freezer for up to about 2 weeks. (No manner, I provide them a day.)

Recipe Notes
Note 1: It's completely as much as you what form of mint (or which mixture) you pick. Moroccan mint, peppermint and lemon balm paintings properly.
Source : https://theloopywhisk.com/2017/04/11/chocolate-mint-raw-vegan-cheesecake-bites/

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