Raw Chocolate, Strawberry & Vanilla Cheesecake Bites
These creamy vegan cheesecake bites are the perfect treat for the Christmas season. With their jolly little red strawberry tops, it's hard not to feel festive just looking at them.
The crunchy, chocolatey 'biscuit' base is made with almonds, hazelnuts and walnuts, along with activated buckwheat groats, for extra crunch.
The creamy vanilla layer uses cashews as well as coconut yogurt, to give an extra level of depth. And the strawberries add a nice burst of freshness.
With their bite-sized pieces, these cute little cheesecakes are ideal for sharing at Christmas functions (if you can bare to share them of course...)
Raw Chocolate, Strawberry & Vanilla Cheesecake Bites
(Vegan | Dairy Free | Gluten Free | Refined Sugar Free)
INGREDIENTS
BASE
½ cup buckinis (activated buckwheat groats)
1 cup mixed nuts (hazelnuts, almonds & walnuts)
8 dates
2 Tbs cacao powder
1 Tbs brown rice syrup
1 Tbs melted coconut oil (+ extra to grease tin)
FILLING
2 cups cashews (soaked 6 hours or 1hr in hot water)
½ cup coconut yogurt
½ cup coconut cream
6 Tbs cacao butter
Juice of 1 medium lemon
2 teaspoon vanilla powder
¼ cup brown rice syrup
TO DECORATE
60 grams dark chocolate
½ teaspoon coconut oil
Strawberries, cut in half
Method
BASE
1. Grease a square/rectangular tin with coconut oil, and then line it with baking paper.
2. Process all base ingredients in food processor until it all sticks together.
3. Press into tin firmly and set aside in fridge.
FILLING
4. Process all filling ingredients in blender until very smooth.
5. Pour mixture into tin on top of the base.
6. Place in freezer for 3-4 hours or until set
TO DECORATE
7. Remove cheesecake from freezer, and cut into 16 square pieces, then cut each piece diagonally to give you 32 pieces.
8. Melt chocolate and coconut oil together in a bowl.
9. Pipe a dollop of chocolate mix on top of each cake piece, then place a halved strawberry on top. Pipe remaining chocolate on top in squiggles.
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