DOUBLE CHOCO MINT CHEESECAKE CUPS

DOUBLE CHOCO MINT CHEESECAKE CUPS

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BASE (makes 6)

30g coconut oil (melted)
30g agave syrup or maple
110g oat flour
2 tbsp coconut sugar

CREAM LAYER

80g cashew butter (or cashews)
100g coconut milk (canned, thick white part)
30g coconut oil (melted)
30g agave syrup or maple
10g spinach or 1/2 tsp matcha powder/spirulina
2 tsp lime juice
3g mint leaves or 2 tsp natural mint flavouring
3 tbsp Chocolate chips

TOPPING

Vegan mint chocolate @seedandbeanchocolates

Rich and creamy, choco mint cheesecake cups on a choco biscuit base.

METHOD

  • Mix the base ingredients in a bowl until you have a sticky dough
  • Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
  • Bake in the oven at 180c for 6-8 minutes
  • Blend the cream filling in a food processor until smooth, then stir in the chocolate chips and fill the cups to the top
  • Freeze for 2-4 hours until firm, drizzle in melted @seedandbeanchocolates mint chocolate and serve. Refrigerates for 2-3 days.
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