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.
1 1/2cupscashew nutssoaked in 2 cups of water for at least 1 hour and drained
You will also need:
cupcake baking tray
baking papercut into 10 strips, about 1.5 cm (1/2 inch) wide and 12 cm (4 3/4 inch) long
homemade honeycomb candy for decoration(Note 2)
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.
Put the cashew nuts and almonds in a blender, pulsing it until you get a coarse mixture.
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).
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.
Put into the freezer to set for at least 1/2 hour.
Any remaining crust mixture can be rolled into little balls of varying sizes and frozen to use for decoration.
For coffee cream layer:
Place all the ingredients for the coffee cream layer into a blender and blend until smooth and creamy.
Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen crust and spread to get an even layer.
Repeat until all crusts are covered and freeze for at least 1/2 hour.
For chocolate cream layer:
Place all the ingredients for the chocolate cream layer into a blender and blend until smooth and creamy.
Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen coffee cream layer and spread to get an even top.
Repeat until all the coffee cream layers are covered and freeze for at least 1 hour.
Remove the frozen cheesecake bites from the cupcake baking tray using the baking paper strips.
Allow the cheesecake bites to thaw for 10 – 15 minutes before tucking in. Enjoy!
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".)
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.
Recipe by The Loopy Whisk (www.theloopywhisk.com).