RAW VEGAN CHOCOLATE COFFEE CHEESECAKE BITES {gluten, dairy, egg, peanut, soy & ref. sugar free, vegan, paleo}

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Crunchy crust meets creamy coffee and chocolate layers in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

Raw Vegan Chocolate Coffee Cheesecake Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - Crunchy crust meets creamy coffee and chocolate fillings in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

I’ve been on something of a raw vegan dessert roll lately (proof right here and here). Up to a few weeks ago, making a raw vegan dessert seemed like a far-away dream, both exhilarating and kinda scary at the same time. There is a certain sophisticated quality to raw desserts, with their polished edges, amazing textures, colourful appearance and intense flavour, which can make them seem as something to strive for, always remaining just out of your reach.

That being said – it turns out that making raw vegan desserts is actually a piece of cake. Or a cheesecake bite, in the cake of these absolutely delightful raw vegan chocolate coffee cheesecake bites. First of all, chocolate + coffee = taste explosion of fantastic proportions. Fact. Second of all, combining a crunchy crust made from almonds, cashews and maple syrup with two creamy layers of chocolate and coffee cashew cream… pure genius. Just sayin’.

Raw Vegan Chocolate Coffee Cheesecake Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - Crunchy crust meets creamy coffee and chocolate fillings in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

Have I mentioned that these vegan cheesecake bites require only 6 ingredients? Yes, really. In a way, it’s their simplicity that makes them so spectacular. It’s all about flavour. Okay, and they just so happen to look really pretty. 

The almond and cashew nut crust is nice and crunchy, and sets in the freezer to give a granola bar-like consistency, that’s to say: it’s super yummy! The two layers of “cheesecake” cream filling have the same basis – soaked cashew nuts blended with some maple syrup. In goes the coffee to make the coffee layer, and the cocoa powder, unsurprisingly, goes into the chocolate layer (you can totally use melted chocolate, if you want).

Raw Vegan Chocolate Coffee Cheesecake Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - Crunchy crust meets creamy coffee and chocolate fillings in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

Have you noticed one ingredient that isn’t here? Yep, that’s right: no coconut oil! Full disclaimer: these lovelies came about because my mum isn’t a fan of coconut oil and I decided to try my hand at making a coconut oil-free raw vegan dessert. Read: I decided to throw some yummy things together and hoped it works. Spoiler alert: it does work, even without the biding strength of coconut oil. 

You see, coconut oil is lovely because it’s solid even at room temperature and it therefore lends stability to raw desserts. As it turns out, it’s not 100% necessary – at least not for these vegan cheesecake bites. In fact, its absence makes them better, since they’re creamier and fudgier than your usual raw vegan dessert.


Having made the fillings, all that remains is to spoon some of the coffee cream onto the frozen crust, freeze, make the chocolate cream layer, freeze again… and then they’re all yours to savour and gawk at. I know, they seem almost too pretty to be true. Yes, it’s that simple to make them. Really, they’re that delicious. And you can definitely totally make them. So get going!

P.S. I’ve decorated them with homemade honeycomb candy, which obviously isn’t raw… that part is optional. But it looks so fun and lovely, I simply couldn’t help myself.

P.P.S. The storage recommendations in the recipe are apparently exceedingly amusing according to my parents. (They are laughing their heads off as I’m writing this.) When I made these vegan cheesecake bites, they were gone before you could say “raw vegan chocolate coffee cheesecake bites”. Actually, before you could say “raw”. Yep. Really.

Raw Vegan Chocolate Coffee Cheesecake Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - Crunchy crust meets creamy coffee and chocolate fillings in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

RAW VEGAN CHOCOLATE COFFEE CHEESECAKE BITES
 
Prep time
Total time
 
Crunchy crust meets creamy coffee and chocolate layers in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make, as well. Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again. NOTE: The preparation time excludes freezing time.
Author:
Recipe type: Dessert
Serves: 10 cheesecake bites
Ingredients
For crust:
  • ½ cup cashew nuts
  • 2 cups almonds
  • ½ cup maple syrup
For coffee cream layer:
  • 1½ cups cashew nuts, soaked in 2 cups of water for at least 1 hour and drained
  • 2 – 4 tsp instant coffee granules dissolved in 2 – 4 tsp water (Note 1)
  • 4 tbsp maple syrup
  • 4 tbsp almond milk
For chocolate cream layer:
  • 1½ cups cashew nuts, soaked in 2 cups of water for at least 1 hour and drained
  • ½ cup cocoa powder
  • 5 tbsp maple syrup
  • 10 tbsp almond milk
You will also need:
  • cupcake baking tray
  • baking paper, cut into 10 strips, about 1.5 cm (1/2 inch) wide and 12 cm (4¾ inch) long
Optional:
Instructions
Preparation:
  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.
For crust:
  1. Put the cashew nuts and almonds in a blender, pulsing it until you get a coarse mixture.
  2. 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).
  3. 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 ¼ cup measuring cup. If the mixture sticks to your fingers or the cup, wet them slightly.
  4. Put into the freezer to set for at least ½ hour.
  5. Any remaining crust mixture can be rolled into little balls of varying sizes and frozen to use for decoration.
For coffee cream layer:
  1. Place all the ingredients for the coffee cream layer into a blender and blend until smooth and creamy.
  2. Spoon about 1½ – 2 tbsp of the mixture onto the frozen crust and spread to get an even layer.
  3. Repeat until all crusts are covered and freeze for at least ½ hour.
For chocolate cream layer:
  1. Place all the ingredients for the chocolate cream layer into a blender and blend until smooth and creamy.
  2. Spoon about 1½ – 2 tbsp of the mixture onto the frozen coffee cream layer and spread to get an even top.
  3. Repeat until all the coffee cream layers are covered and freeze for at least 1 hour.
Serving:
  1. Remove the frozen cheesecake bites from the cupcake baking tray using the baking paper strips.
  2. Remove the baking paper strips.
  3. Decorate with balls from the remaining crust mixture and homemade honeycomb candy (optional).
  4. Allow the cheesecake bites to thaw for 10 – 15 minutes before tucking in. Enjoy!
  5. 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".)
Notes
Note 1: It's up to you how much coffee you use. Obviously, use more for a greater coffee kick. You can also use espresso or any other form of coffee you have on hand.

Note 2: The homemade honeycomb candy isn't raw, but it can be vegan (if you use golden syrup)... but it's too pretty and I couldn't resist. Totally your call if you use it or not.

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Raw Vegan Chocolate Coffee Cheesecake Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - Crunchy crust meets creamy coffee and chocolate fillings in these raw vegan chocolate coffee cheesecake bites. Aside from being dangerously delicious, they’re almost too pretty to eat and super simple to make (only 6 ingredients!). Once you taste this raw vegan dessert without coconut oil (!) you’ll want to make it again and again. And again.

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4 Comments

    1. Glad you like them, Marita! I know, most raw vegan desserts use coconut oil… it’s a pain if you don’t like it or don’t have it on hand. 🙂 Hope you’ll give these a try!

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