Show Menu
Login / Register
Search
Clear input
Search
Eng
Home
>
English
>
Recipes
>
Dairy Free Recipes
> Raw Vegan Mint Chocolate Mini Cheesecakes
Raw Vegan Mint Chocolate Mini Cheesecakes
Ingredients
Base
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
Garnish
Vegan chocolate
Method
Preparation:
Grease a 12-cup muffin tray with coconut oil.
Base:
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.