Raw Vegan Chocolate Coffee Cheesecake Bites

These raw vegan chocolate coffee cheesecake bites combine layers of chocolate and creamy coffee with a crunchy crust. Not only are they dangerously tasty, but they're also really easy to make and nearly too pretty to eat. You will want to cook this raw vegan dessert repeatedly after tasting it—it's vegan without coconut oil!). once more.

These days, I've been kind of into raw vegan dessert rolls (you can see proof here and here). Making a raw vegan dessert felt like a distant, exciting fantasy until a few weeks ago. It was also a little intimidating. With their smooth edges, incredible textures, vibrant appearance, and strong flavor, raw desserts have a particular refined character that can make them feel like something to aspire to but is always just out of reach.

Did I mention that there are just six ingredients needed to make these vegan cheesecake bites? Indeed, in a true sense. In a way, what makes them so amazing is their simplicity. It all comes down to flavor. Alright, and they also happen to look very lovely. 

It's really delicious since the crust made of almond and cashew nuts is lovely and crispy and solidifies into a consistency similar to granola bars when frozen. The base for the two layers of "cheesecake" cream filling is the same: cashew nuts that have been soaked and mixed with a little maple syrup. Coffee is added to create the coffee layer, then cocoa powder is naturally added to create the chocolate layer (but melted chocolate is also a perfectly acceptable option).

Is there an ingredient missing from this list? Yes, you read correctly: no coconut oil! Full disclosure: I made these adorable treats because I wanted to attempt cooking a raw vegan dessert without coconut oil because my mother dislikes it. Go through: I made the decision to combine some delicious ingredients and hoped for the best. Warning: It does function even in the absence of coconut oil's binding power. 

You know, one of the great things about coconut oil is that it remains solid even at room temperature, which gives uncooked sweets a stable texture. It turns out that it's not really necessary—at least not for these bite-sized vegan cheesecakes. They're actually better without it because they're fudgier and creamier than your typical raw vegan dessert.

All that's left to do is create the chocolate cream layer, pour some coffee cream onto the frozen crust, and then freeze once more after the fillings are prepared. and after that, you can enjoy and marvel at them all. I realize they look almost too good to be true. Yes, making them is really that easy. They really are that good. And you are very certainly capable of making them. So move forth!

P.P.S. My folks tell me that the recipe's storage suggestions are rather funny. (They are giggling uncontrollably while I write this.) Before I could say "raw vegan chocolate coffee cheesecake bites," they were gone when I created these vegan cheesecake bites. In actuality, prior to the use of the word "raw." Indeed. Indeed.

RAW VEGAN CHOCOLATE COFFEE CHEESECAKE BITES

These raw vegan chocolate coffee cheesecake bites have a crispy crust paired with layers of creamy coffee and chocolate. They are not only incredibly easy to make and dangerously tasty, but they also look almost too good to eat. You will want to cook this raw vegan dessert again and again as soon as you taste it—it's vegan without coconut oil!. And once more. REMINDER: Freezing time is not included in the preparation period.

Ingredients:

For crust:

• Two cups almonds,
• half a cup cashew nuts, 
• half a cup maple syrup

For coffee cream layer:

• Two to four tablespoons of instant coffee granules dissolved in two to four tablespoons of water (Note 1); 
• one and a half cups of cashew nuts soaked in two cups of water for at least an hour and then drained; 
• four tablespoons of maple syrup; 
• four tablespoons of almond milk

For chocolate cream layer:

• 1/2 cup cocoa powder, 
• 5 tablespoons maple syrup, 
• 10 tablespoons almond milk, and 1 1/2 cups cashew nuts soaked in 2 cups of water for at least an hour and then drained

You will also need:

• Cupcake baking tray 
• baking paper cut into ten strips, each measuring approximately 1.5 cm (1/2 inch) in width and 12 cm (4 3/4 inch) in length.

Optional:

• DIY honeycomb candies to use as a décor (Note 2)

Check Out: Raw Vegan Coffee Cupcakes

Method:

Put a strip of baking paper into every opening on the muffin baking tray. In the last stage, this will assist you in getting rid of the cheesecake pieces.
For crust:

1. Place the almonds and cashew nuts in a blender and pulse to create a coarse mixture.
2. When the mixture begins to clump together, add the maple syrup and whirl the blender. Squeezing the mixture should make it stay together, albeit with some crumbliness remaining.
3. Spoon approximately two tablespoons of the crust mixture into every aperture on the cupcake baking pan. Using a 1/4 cup measuring cup or your fingers, compress and flatten it. Wet them a little bit if the mixture sticks to your fingers or the cup.
4. Place in the freezer for a minimum of 30 minutes to solidify.
5. Any leftover crust mixture can be frozen for use as decoration by rolling it into tiny balls of different sizes.

For coffee cream layer:

1. In a blender, combine all the ingredients for the coffee cream layer and process until smooth and creamy.
2. To get a uniform layer, spoon between 1 1/2 and 2 tablespoons of the mixture onto the frozen crust.
3. Continue until all crusts are coated, then freeze for a minimum of thirty minutes.

For chocolate cream layer:

1. In a blender, combine all of the ingredients for the chocolate cream layer and process until smooth and creamy.
2. Aim for an even top by spooning 1 1/2 to 2 tablespoons of the mixture over the layer of frozen coffee cream.
3. Continue until you have covered every layer of coffee cream, then freeze for at least one hour.

Serving:

1. Using the baking paper strips, remove the frozen cheesecake bites from the cupcake baking tray.
2. Take off the strips of baking paper.
3. Use the leftover crust mixture to make balls and, if desired, decorate with homemade honeycomb candies.
4. Before consuming, let the cheesecake bites defrost for ten to fifteen minutes. Have fun!
5. The raw vegan cheesecake bites freeze nicely for up to two weeks, and they keep well in the refrigerator for three to four days. (Just so you know, my parents are making fun of me for these suggestions. "Raw vegan chocolate coffee cheesecake bites" were gone before you could say "there."

Notes:

Note 1: How much coffee you use is entirely up to you. Of course, use more if you want a stronger coffee taste. Espresso or any other type of coffee that you happen to have on hand can also be used.
Note 2: Although the homemade honeycomb candy isn't raw, it can be turned vegan if golden syrup is used. It's just so darn cute that I couldn't help myself. Whether or not you use it is entirely up to you.