Raw Vegan Mint Detox Mini Cheesecakes

Raw Vegan Mint Detox Mini Cheesecakes

 

Makes 18 - 20 mini cheesecakes

Ingredients

For chocolate cups shell:

  • ½ cup melted coconut oil (add more or less depending on your chips)
  • pinch of salt
  • ¼ cup maple syrup
  • ½ cup vegan chocolate chips
  • ¼ cup Detox Organics

For mint raw vegan cheesecake filling:

  • 2 cups cashews, soaked in 3 cups of water for 2-4 hours and drained
  • ½ cup melted raw organic coconut oil
  • ½ cup organic maple syrup
  • 3 tbsp lemon juice
  • pinch of salt
  • ½ cup of shredded mint leaves
  • 1 tsp spirulina

 

Instructions

For chocolate cups:

  • Combine all chocolate cups ingredients in a bowl gradually melt together in a microwave-safe bowl, warming for 15 seconds at a time.
  • Whisk until smooth and just pourable. Add more coconut oil if needed, as different brands of chocolate chips melt differently.
  • Place mini cupcake papers into the muffin tin.
  • Using a small paintbrush, coat the sides of the papers as well as the bottom.
  • Freeze the first layer for 15 minutes.
  • Repeat one more time using any leftover chocolate to make sure all cups are fully covered.

 

For mint vegan cheesecake filling:

  • Combine all of the filling vegan cheesecake ingredients and blend in a powerful blender until smooth. Add 1 tsp of water if needed to blend to a creamy consistency.
  • Using a piping bag, fill each mini chocolate shell with the cheesecake mixture. This can also be done using a small spoon.
  • Freeze the vegan cheesecake bites for at 30 minutes.
  • Quickly but gently peel off the sides of the paper and the bottom paper from each mini dessert and place back into frozen muffin tin.
  • Store in the freezer and thaw for 15 minutes before enjoying.
  • These freeze nicely in a freezer safe container for up to 2 weeks.