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.