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Dairy Free Recipes
> Raw Vegan Mint Chocolate Mini Cheesecakes
Raw Vegan Mint Chocolate Mini Cheesecakes
75g Harraway’s Rolled Oats
35g Maple syrup
30g cocoa powder
30g coconut oil, melted
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
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.
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.