Chocolate + Mint Raw Vegan Cheesecake Bites

raw vegan


The flavors of dark chocolate and mint in these raw vegan cheesecake bites are so well-balanced that they will wow you. The mint filling is wonderfully creamy and luscious, and the raw chocolate cups have just the right amount of bite that melts on your tongue. These vegan cheesecake bites are really simple to make and free of gluten, dairy, eggs, soy, and refined sugar.

There appear to be a lot of false beliefs around raw (vegan) desserts. They are frequently thought of as inadequate replacements for "normal" sweets, which are ones that are typically baked, involve flour, eggs, sugar, and butter, and whose flavor and appearance don't quite fit the mold. The truth is, though, raw desserts are fantastic—they reveal an a new universe of intriguing flavors and textures.

At this point, you may be laughing to yourself and saying, "Puh-lease: vegan cheesecake? Like that! Indeed, a vegan cheesecake would never hold a candle to the traditional cheesecake made with cream cheese. But that would be like claiming that an apple and a pear are incomparable. Of course. They are not the same.

But—and this is a big but—that doesn't mean the vegan cheesecake isn't equally as delectable as the one made with dairy. And indeed, if the vegan dish doesn't contain (cream) cheese, some people could find it offensive to refer to it as a cheesecake. But semantics again.

The only thing that truly matters is that it tastes really, really good.

Whatever you choose to name them, these raw vegan cheesecake bites with chocolate and mint are amazing. Everything is in their favor. Smell. Feel. Look. Everything is available.

The chocolate cups melt as soon as they come into contact with your tongue, and they have a delightful snap to them. In reality, the "cheesecake" filling is created with cashew nuts, coconut oil, maple syrup, and a ton of fresh mint.

You might be able to consume these beauties for breakfast with a little addition of nutritious ingredients like spirulina and wheatgrass powder for a more vibrant minty green color. Well, why not? Get your day off to a great start!

Few flavors go along as well as chocolate and mint, which is why this extraordinarily creamy mint filling complements the chocolate so perfectly. Apart from being vegan and paleo, these cheesecake bites are also devoid of gluten, dairy, eggs, soy, and refined sugar. They are also surprisingly simple to create. I can promise you that you will adore these regardless of your dietary choices.

Desserts made with raw veganism are not about restriction—whether it is for health, allergies, or weight loss. Indeed, they are healthier than baked goods made with butter, sugar, eggs, and flour. They are unquestionably more tolerant of allergies and intolerances. (I'm skipping over the final point.)

Above all, though, they are thrilling, tasty, and enjoyable to produce. You will want to make these raw vegan cheesecake bites with chocolate and mint again and again when you try them, I promise. The last thing on your thoughts will be whether or not they should be referred to as "cheesecakes."

CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES


raw vegan


The flavors of dark chocolate and mint in these raw vegan cheesecake bites are so well-balanced that they will wow you. The mint filling is wonderfully creamy and luscious, and the raw chocolate cups have just the right amount of bite that melts on your tongue. These vegan cheesecake bites are paleo, vegan, and devoid of gluten, dairy, eggs, and refined sugar. They are also incredibly simple to create. NOTE: The prep time does not include the freezing time. I used cupcake cases that were approximately 1 inch deep, with the largest diameter measuring 2 1/2 inches and the smallest measuring 1 3/4 inches, for the chocolate cups.

Ingredients:

For chocolate cups:

  • 1/3 cup melted coconut oil, 
  • 1/4 cup maple syrup, 
  • 1/2 cup plus 2 tablespoons cocoa powder, 
  • a teaspoon of salt

For mint "Cheesecake" filling:

  • Two cups of cashews soaked in three cups of water for at least two hours, then drained; 
  • half a cup of melted coconut oil; half a cup of maple syrup; three tablespoons of lemon juice; a pinch of salt; 
  • half a cup of packed mint leaves (leaves from roughly fifteen to twenty sprigs of mint) (Note 1)
  • 1/2 tsp spirulina (optional; for color) 
  • 1/2 tsp wheatgrass powder (optional; for color; avoid if gluten intolerance bothers you)

Method:

For chocolate cups:

  1. In a bowl, combine all the ingredients for the chocolate cups and whisk until smooth and the consistency of melted chocolate is achieved.
  2. Allow to cool to a barely warm temperature.
  3. Transfer approximately 2 tablespoons of the blend into a cupcake tin, then gently swirl to coat the entire tin. Swirling the mixture numerous times may be necessary, particularly along the cupcake walls (this may require several minutes for each chocolate cup).
  4. Once the cupcake case is well covered, tilt it so that the extra chocolate falls into the bowl by turning it on its head.
  5. Once every cupcake case has been coated, arrange them on a tray and freeze for a minimum of thirty minutes.

For mint "cheesecake" filling:

  1. In a blender, combine all of the ingredients for the mint "cheesecake" filling; process until smooth.
  2. Spoon the mixture into the frozen chocolate cups using a piping bag, filling each cup to the brim. (Alternatively, you can fill the cups with the filling using a spoon.)
  3. The vegan cheesecake bites should be frozen for at least thirty minutes.
  4. Remove the cupcake cases with care. I've discovered that tearing off the sides first and then the cupcake case bottom at the end works best. Once more, freeze.
  5. Before serving, remove the vegan cheesecake bites from the freezer for a minimum of 10 to 15 minutes. Savor them plain or drizzled with extra chocolate or whipped coconut cream.
  6. You may store the vegan cheesecake bites in the freezer for up to two weeks. (I'll give them a day, no way.)

Notes:

Note 1: The kind of mint you choose, or the mix you choose, is totally up to you. Lemon balm, peppermint, and Moroccan mint are effective.

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