These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free.
There seem to be many misconceptions about raw (vegan) desserts. They are often regarded as poor substitutes for “normal” desserts (that is, those that contain flour, eggs, sugar and butter, and are usually baked), as if their taste and appearance can’t match up to a certain idea of what a dessert should be. But here’s the thing: raw desserts are absolutely marvellous – they open up a whole new world of exciting flavours and textures.
You might scoff at this point, thinking to yourself: “Puh-lease: vegan cheesecake? As if!” And yes, a vegan cheesecake can never compare to the usual cream cheese-containing cheesecake. However… that’s like saying an apple can’t compare to a pear. Duh. They’re different. But (and it’s an important but) it doesn’t mean that the vegan cheesecake isn’t just as mouth-wateringly delicious as the dairy-containing version. And yes, some may take offence at calling the vegan dessert a cheesecake if it doesn’t contain (cream) cheese. But again, semantics. It’s super duper delicious and that’s really the only thing that should and does matter.
Regardless of what you want to call them, these chocolate & mint raw vegan cheesecake bites are a revelation. They have everything going for them. Taste. Texture. Appearance. It’s all there.
The chocolate cups have a satisfying snap to them and they melt the moment they hit your tongue. The “cheesecake” filling is actually made from blended cashew nuts, coconut oil, maple syrup and a whole lot of fresh mint. A sprinkling of wheatgrass powder and spirulina if you want a deeper minty green colour, plus the added healthy stuff means you could (potentially) get away with eating these lovelies for… breakfast? Hey, why not – start the day on a high!
This incredibly creamy mint filling pairs wonderfully with the chocolate – after all, there are few flavour combos as amazing as chocolate and mint. In addition, these vegan cheesecake bites are surprisingly easy to make, plus they are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. Whatever your dietary preferences, I guarantee that you’ll absolutely love them.
Raw vegan desserts aren’t about restriction, be it in the name of allergies, health or losing weight. Yes, they do have health-related advantages over butter-sugar-eggs-flour baked desserts. They are definitely more allergy and intolerance friendly. (I’m ignoring the last point.) But above all, they are fun, delicious and exciting to make. Trust me, once you’ve tasted these chocolate & mint raw vegan cheesecake bites, you’ll want to make them again and again. Whether or not they should be called “cheesecakes”… that’ll be the about last thing on your mind.
- ⅓ cup melted coconut oil
- pinch of salt
- ¼ cup maple syrup
- ½ cup + 2 tbsp cocoa powder
- 2 cups cashews, soaked in 3 cups of water for at least 2 hours and drained
- ½ cup melted coconut oil
- ½ cup maple syrup
- 3 tbsp lemon juice
- pinch of salt
- ½ cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
- ½ tsp spirulina (optional, for colour)
- ½ tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)
- Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
- Leave to cool until only slightly warm.
- Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
- When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
- After all cupcake cases are coated, place them onto a tray and freeze for at least ½ hour.
- Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.
- Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)
- Freeze the vegan cheesecake bites for at least ½ hour.
- Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.
- Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are.
- The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.)