Raw Vegan Chocolate Coffee Cheesecake Bites

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.

— Kat, The Loopy Wisk

Ingredients

For crust:
1/2 cup cashew nuts
2 cups almonds
1/2 cup maple syrup

For coffee cream layer:
1-1/2 cups cashew nuts soaked in 2 cups of water for at least 1 hour and drained
2 – 4 tsp instant coffee granules dissolved in 2 – 4 tsp water (Note 1)
4 tbsp maple syrup
4 tbsp almond milk

For chocolate cream layer:
1-1/2 cups cashew nuts soaked in 2 cups of water for at least 1 hour and drained
1/2 cup cocoa powder
5 tbsp maple syrup
10 tbsp almond milk

You will also need:
cupcake baking tray
baking paper cut into 10 strips, about 1.5 cm (1/2 inch) wide and 12 cm (4 3/4 inch) long
blender
fridge/freezer

Directions

Preparation:
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.

For crust:
1. Put the cashew nuts and almonds in a blender, pulsing it until you get a coarse mixture.
2. 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).
3. 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.
4. 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:
1. Place all the ingredients for the coffee cream layer into a blender and blend until smooth and creamy.
2. Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen crust and spread to get an even layer.
3. Repeat until all crusts are covered and freeze for at least 1/2 hour.

For chocolate cream layer:
1. Place all the ingredients for the chocolate cream layer into a blender and blend until smooth and creamy.
2. Spoon about 1 1/2 – 2 tbsp of the mixture onto the frozen coffee cream layer and spread to get an even top.
3. Repeat until all the coffee cream layers are covered
Freeze for at least 1 hour.

Serving:
1. Remove the frozen cheesecake bites from the cupcake baking tray using the baking paper strips.
2. Remove the baking paper strips.
3. Allow the cheesecake bites to thaw for 10 – 15 minutes before tucking in. Enjoy!

Storing:

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.

© 2021 The Loopy Whisk – All rights reserved.

Also cool

Kat’s Strawberry Lemonade Vegan Trifle »

Cook Book

Baked to Perfection is the only gluten-free baking book you’ll ever need. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you. Learn more »

PUBLICATION DATES
UK: 4th March 2021
US: 17th August 2021 Pre-Order Now!

More

Recipe Home Page » Vegan Recipes » About Kat »

Featured Image: By Kat @ The Loopy Whisk


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