Vegan Chocolate Cheesecake Cups
gluten free and dairy free smooth creamy cheesecake bites for any dessert lover. Raw and organic. No refined sugar. Natural and organic
Equipment
- Food Processor or Strong Blender
Ingredients
Bottom Crust Layer
- 1 cup Medjool Dates Pitted (soaked in warm water for 10 minutes then drained)
- 1 cup raw walnuts or almonds
Middle Layer
- 1.5 cups raw cashews (soaked for 1 hour or overnight)
- ¼ cup lemon juice
- ⅓ cup coconut oil melted
- ½ cup full fat coconut milk
- ½ cup maple syrup
Top Later
- 1 cup raw cashews (soaked for 1 hour or overnight)
- 4 tablespoon almond or peanut butter
- ¼ cup coconut oil melted
- ¼ cup cocoa powder
- ¼ cup water
- ¼ cup salt
Instructions
For Top Layer
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
- Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.
For Middle Layer
- Add all middle layer ingredients to a food processor or blender and mix until very smooth.
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 2 hours
For Top Layer
- Add all top layer ingredients to a food processor or blender. Mix until very smooth.
- Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).
Notes
Take out of freezer 10-15 minutes before serving to allow cheesecake cups to soften slightly.