Chocolate + Mint Raw Vegan Cheesecake Bites #cake #healthydessert

These chocolate and mint crude vegetarian cheesecake chomps will overwhelm you with the splendidly matched kinds of dim chocolate and mint. The crude chocolate cups have quite recently enough chomp to them and soften the minute they hit your tongue, while the mint filling is unimaginably rich and wanton. Excessively simple to make, these veggie lover cheesecake nibbles are gluten, dairy, egg, soy and refined sugar free.

There appear to be numerous confusions about crude (vegetarian) treats. They are frequently viewed as poor substitutes for "typical" sweets (that is, those that contain flour, eggs, sugar and spread, and are generally prepared), as though their taste and appearance can't coordinate to a specific thought of what a pastry ought to be. In any case, consider this: crude sweets are totally sublime – they open up an entirely different universe of energizing flavors and surfaces.

This extraordinarily rich mint filling sets magnificently with the chocolate – all things considered, there are not many flavor combos as astounding as chocolate and mint. What's more, these veggie lover cheesecake chomps are shockingly simple to make, in addition to they are gluten, dairy, egg, soy and refined sugar free, just as vegetarian and paleo. Whatever your dietary inclinations, I ensure that you'll completely adore them.

Also Try Our Recipe : CHRISTMAS CREAM CHEESE MINTS (EASY NO BAKE!)

Ingredients
For chocolate cups:

• 1/3 cup melted coconut oil
• pinch of salt
• 1/4 cup maple syrup
• 1/2 cup + 2 tbsp cocoa powder

For mint "cheesecake" filling:

• 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 3 tbsp lemon juice
• pinch of salt
• 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
• 1/2 tsp spirulina (optional, for colour)
• 1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)

Instructions
For chocolate cups:

1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
2. Leave to cool until only slightly warm.
3. Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
4. When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
5. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.

For mint "cheesecake" filling:

1. Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.
2. Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)
3. Freeze the vegan cheesecake bites for at least 1/2 hour.
4. Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.
5. Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are.
6. The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.)

For more detail : bit.ly/32yTcOU

Read More Our Recipe : The Ultimate Holiday Sangria Recipe