DOUBLE CHOCO MINT CHEESECAKE PIES

DOUBLE CHOCO MINT CHEESECAKE PIES

 

DOUBLE CHOCO MINT CHEESECAKE PIES

Rich and creamy, choco mint cheesecake filled inside a baked chocolate pie crust.

Category Pies Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes 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

      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 3 equal pieces. Press each into a circle at the bottom of the tin and then up the edges of the muffin 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 @seedandbean mint chocolate and serve. Refrigerates for 2-3 days.