No Bake Chocolate Mint Raw Cheesecake Cups
Cooking & Baking Supplies
- Muffin Pan
Ingredients
Bottom Layer
- 1 package Emmy's Double Chocolate Mint Cookies
Middle Layer
- 1 1/2 cups raw cashews (soaked for at least 4 hours)
- 1/3 cup coconut oil, melted
- 1/2 cup coconut milk, chilled overnight
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Top Layer
- 1 tbsp raw cacao powder (or unsweetened cocoa powder)
Whipped Cream
- 1 can coconut milk, chilled overnight
Instructions
- Soak cashews for at least 4 hours.
- Place 9 muffin cup inserts in a muffin tin.
- Place 1 Double Chocolate Mint Emmy's Organics cookie in each muffin cup and using your hand or a fork, flatten the cookie into an even 1 inch layer.
- Place all of the ingredients for the middle layer into a blender or food processor and blend for about 3-4 minutes until the batter is really smooth. Scoop 1.5 tbsp of this filling into each muffin tin and use a spoon to make sure it is even.
- Put the muffin tin into the refrigerator for 20-30 minutes until hardened.
- While the middle layer is hardening in the fridge, add 1 tbsp of raw cocoa powder to the remaining filling and mix well to create the top layer. This should turn your filling from vanilla to chocolate.
- Remove the cheesecakes from the fridge and check that the middle layer feels hardened to the touch.
- Add 1 tbsp of the top layer with cocoa onto each cheesecake and use a spoon to even out the mixture across the cheesecake.
- Place the cheesecakes back in the fridge for 15-20 minutes to harden.
- While the cheesecake is in the fridge, take out the second can of refrigerated coconut milk. Scoop out the hardened white part from the top into a mixing bowl (you can use the extra liquid underneath in another recipe like a curry). Using a hand held mixer, whip the coconut milk until a whipped cream texture forms.
- Scoop the whipped cream onto the top of the cheesecakes, top with cacao nibs or cocoa powder, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!