Raw Vegan Mint Chocolate Mini Cheesecakes




  • 75g Harraway’s Rolled Oats
  • 60g Pecans
  • 35g Maple syrup
  • 30g cocoa powder
  • 30g coconut oil, melted

Mint Filling

  • 300g Killinchy Gold Mint Chocolate Oat Frozen Dessert, softened
  • 60g coconut cream
  • 60g cashews soaked
  • 1 teaspoon green food colouring, optional
  • ½ teaspoon peppermint extract, optional, if you would like it to be extra minty


  • Vegan chocolate




  • Grease a 12-cup muffin tray with coconut oil.


  • In a food processor combine all the ingredients in the base until mixture is uniform and well combined.
  • Evenly distribute, as best as you can, the base mix into each cup of the muffin tray and press into each muffin mould.
  • Freezer for 3 hours.

Mint filling:

  • Place all filling ingredients in a blender, blend until smooth and uniform.
  • Putting it together:
  • Evenly distribute the filling into the cups and freeze overnight.
  • To serve, defrost for 5 minutes and carefully remove cheesecakes from muffin tray.
  • Garnish with chocolate and serve immediately.
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