Mint Chocolate Vegan Cheesecake Bites

By Pure Ella
Yield 6 servings

Ingredients:

For the crust:

• 1/2 cup walnuts
• 1/2 cup pecans
• 1/2 cup Medjool dates, pitted
• 4 tablespoons raw cacao powder
• Pinch of sea salt
• 1-3 tablespoons of water (optional)

For the cheesecake filling:

• 2 cups raw cashews, previously soaked
• 1/4 cup coconut oil
• 1/4 cup filtered water
• 1/2 cup pure maple syrup
• 1 teaspoon mint extract

For the topping:

• Vegan chocolate shavings of 72% or higher chocolate bar

Method:

1. Make the crust first: In a food processor, pulse all the nuts until a fine grind forms. Add in the dates, cacao and pinch of salt. Continue mixing and check with your fingers to see if the mixture sticks to them. (Be sure to turn off the mixer each time you check, and always form a habit of scooping with a spoon first!) If it’s too dry, add in water one tablespoon at a time. Mix again, check again. Once it sticks together and still falls off your fingers—it’s perfect.
2. Using a cupcake pan, preferable a silicone one, press the mixture into the bottom evenly and set aside.
3. To make the filling: Soak the cashews for 1 hour in hot water at room temperature or overnight (6-8 hrs) in the fridge, strain well. Add all the ingredients into a clean food processor again: cashews, melted (but not hot) coconut oil, water, maple syrup and mint extract. Mix on high for about 5 minutes until a very smooth mixture forms.
4. still frozen onto a serving dish and allow to defrost about 5-10 minutes in the refrigerator. (They defrost even faster at room temperature, so give them enough time to defrost slightly before serving.) Top with chocolate shavings and mint leaves to serve.
5. Enjoy!