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
- Vegan mint chocolate @seedandbean
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.