Vegan Mocha Cheesecake Bites

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.

Course Dessert

Cuisine Gluten-Free, Vegan

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 361kcal

Author Melissa Huggins

Ingredients

Chocolate Almond Crust:

½ cup raw almonds
½ cup dates , pitted (*see note)
2 tablespoons raw cacao powder (or unsweetened cocoa powder)
A pinch of salt

Cheesecake Base:

1 ½ cups raw cashews , soaked in water for 4 hours or more
⅓ cup coconut oil , liquified
1 cup of coconut cream (*see note)
½ cup pure maple syrup (*see note)
2-3 teaspoons pure vanilla extract
¼ teaspoon of salt

Additional Ingredients for Mocha Layer:

1 ½ teaspoons espresso powder (*see note)
2 tablespoons raw cacao powder (or unsweetened cocoa powder)

Instructions

Crust:

Place all ingredients into a food processor. Process until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
Line a muffin pan with standard-size liners. Put about 1 heaping tablespoon of crust at the bottom of each liner. Press firmly down. (*see note) Pop in freezer while you make the filling

Vanilla Cheesecake Base:

Drain & rinse cashews. Discard soaking water.
Combine all ingredients (except raw cacao powder & espresso powder) in a blender or food processor. Blend until really creamy and smooth.
Place 2 ½ tablespoons of mixture on top of crust (for 10 cheesecake bites) Pop back in freezer for about 20 minutes, to firm up the layer a bit.

Mocha Layer:

Place the raw cacao powder and espresso powder into the remaining filling. Blend until creamy and smooth. Pour about 2 ½ tablespoons of filling on top of the vanilla layer. (approximate measurement for 10 cheesecake bites) Freeze for 4-6 hours. Thaw 3-5 minutes before enjoying. Store in airtight container in the freezer.
Top with some homemade or store-bought whipped cream. Enjoy!

Notes

*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, ⅓ cup gives a nice subtle sweetness. I prefer them like that, but my family likes them sweeter, so I use a ½ 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 ½ - 1 teaspoon more of espresso powder, depending on your taste.

*Prep time doesn't include the freezing time of 4-6 hours.

Nutrition