These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients.
*This recipes makes about 10 cheesecake bites.
*DATES: If the dates aren't soft & somewhat moist, soak them in water for 15 minutes, before using. Drain well and pat dry before use.
*CRUST: If the crust sticks to your fingers and it's hard to press into liners. Use a small round jar, lined with plastic wrap to press down. I used the tamper from my food processor and it worked perfectly.
* COCONUT CREAM: If you don't have coconut cream, you can use a regular can of full-fat coconut milk. Don't shake the can before use, just scoop out & use most of the creamier, hardened part. You might need some of the liquid part to make up 1 full cup and that's totally fine. Some brands of coconut milk won't solidify properly. I recommend Native Forest, Trader Joe's and Thai Kitchen. You will still put the can in the fridge overnight & scoop the hardened part out. Save leftover liquid for smoothies or other recipes. Ultimately, you can use the coconut milk, even if it doesn't separate. The bites will still be delicious & creamy, just not as creamy as the other way.
*MAPLE SYRUP: If you want to reduce the amount of maple syrup, 1/3 cup gives a nice subtle sweetness. I prefer them like that, but my family likes them sweeter, so I use a 1/2 cup. It all depends on your desired taste. You can also use agave instead of maple syrup.
*MOCHA LAYER: If you'd like a stronger coffee flavor, add 1/2 - 1 teaspoon more of espresso powder, depending on your taste.
*Prep time doesn't include the freezing time of 4-6 hours.