RAW VEGAN CHOCOLATE COFFEE CHEESECAKE BITES

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(2)

theloopywhisk.com
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Prep Time: 30 minutes

Total: 30 minutes

Servings: 10

RAW VEGAN CHOCOLATE COFFEE CHEESECAKE BITES

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Place a baking paper strip into each hole of the cupcake baking tray. This will help you remove the cheesecake bites in the final step.

Step 2

Put the cashew nuts and almonds in a blender, pulsing it until you get a coarse mixture.

Step 3

Add the maple syrup and pulse the blender until the mixture starts clumping together. If you squeeze the mixture, it should stick together (but still be slightly crumbly).

Step 4

Transfer about 2 tbsp of the crust mixture into each hole of the cupcake baking tray. Compress and flatten it, either with your fingers or using a 1/4 cup measuring cup. If the mixture sticks to your fingers or the cup, wet them slightly.

Step 5

Put into the freezer to set for at least 1/2 hour.

Step 6

Any remaining crust mixture can be rolled into little balls of varying sizes and frozen to use for decoration.

Step 7

Place all the ingredients for the coffee cream layer into a blender and blend until smooth and creamy.

Step 8

Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen crust and spread to get an even layer.

Step 9

Repeat until all crusts are covered and freeze for at least 1/2 hour.

Step 10

Place all the ingredients for the chocolate cream layer into a blender and blend until smooth and creamy.

Step 11

Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen coffee cream layer and spread to get an even top.

Step 12

Repeat until all the coffee cream layers are covered and freeze for at least 1 hour.

Step 13

Remove the frozen cheesecake bites from the cupcake baking tray using the baking paper strips.

Step 14

Remove the baking paper strips.

Step 15

Decorate with balls from the remaining crust mixture and homemade honeycomb candy (optional).

Step 16

Allow the cheesecake bites to thaw for 10 – 15 minutes before tucking in. Enjoy!

Step 17

The raw vegan cheesecake bites keep well in a closed container in the freezer for about 2 weeks, and in the fridge for about 3 to 4 days. (FYI: My parents are laughing at me for these recommendations. They were gone before you can say "raw vegan chocolate coffee cheesecake bites".)

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