Raw Mocha Mini Cheesecakes

Raw Mocha Mini Cheesecakes Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 40 mins

Ingredients

CRUST

1 cup of pitted Medjool dates soaked for 15 minutes and drained

¼ cup of raw coconut oil melted above the steam in double boiler pot

2 tsp pure vanilla extract

¼ cup of raw almonds

¼ cup of hazelnuts

¼ cup of pecans

¼ cup of raw sunflower seeds

Pinch of Himalayan pink salt

VANILLA LAYER

1 cup of raw cashews soaked for 6 hours and rinsed

¼ cup canned coconut cream

¼ cup Maple syrup

2 tbsp raw coconut oil melted above the steam in double boiler

1 tsp pure vanilla extract

Pinch of Himalayan pink salt

2 tbsp water

Blend all in blender until smooth.

MOCHA LAYER

1 cup of raw cashews soaked for 6 hours and rinsed

¼ cup canned coconut cream

1/2 cup Maple syrup

2 tbsp raw coconut oil melted above the steam in double boiler

1 tbsp cacao powder

1 tsp instant coffee

2 tsp rum extract or liquor of your choice; optional

Pinch of Himalayan pink salt

3 tbsp water

Instructions

1CRUST

2Blend the dates with coconut oil and salt in a food processor until smooth.

3Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.

4Have your silicon pan ready on a tray or cutting board. That way will be easier moving it to a freezer.

5Transfer the crust mixture into a bowl and scoop 2tbsp by using mini-ice cream scoop. Place each portion in the center of the muffin form.

6When ready, press each one down with your fingers to make it flat. I suggest to wearing surgical or plastic gloves, which helps, making the surface smooth.

7Place into a freezer for 2 hours. Freeze for 2 hours.

8FILLING

9Transfer each filling into a separate bowl.

10By using tablespoons, apply to each crust about 2 to 3 tbsp of vanilla mixture and fill the rest with mocha mixture.

11When ready, tap the pans lightly to make them settle. Take chopstick and make swirls from vanilla to mocha. You may tap them again.

12Place them into a freezer for 6 to 8 hours and refrigerate the leftover cream in a sealed container.

13When ready, remove from the silicon pen on a surface lined with parchment paper and start decorating.

14Fill the piping bag with both flavors and test making sure both colors coming out evenly.

15Decorate your cakes and place into a freezer for an hour. Take it out for ½ hour before serving.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.