Chocolate & Mint Raw Vegan Cheesecake Bites

There seem to be many misconceptions about raw (vegan) desserts. They are often regarded as poor substitutes for “normal” desserts (that is, those that contain flour, eggs, sugar and butter, and are usually baked), as if their taste and appearance can’t match up to a certain idea of what a dessert should be. But here’s the thing: raw desserts are absolutely marvellous – they open up a whole new world of exciting flavours and textures.

You might scoff at this point, thinking to yourself: “Puh-lease: vegan cheesecake? As if!” And yes, a vegan cheesecake can never compare to the usual cream cheese-containing cheesecake. However… that’s like saying an apple can’t compare to a pear. Duh. They’re different.
But (and it’s an important but) it doesn’t mean that the vegan cheesecake isn’t just as mouth-wateringly delicious as the dairy-containing version. And yes, some may take offence at calling the vegan dessert a cheesecake if it doesn’t contain (cream) cheese. But again, semantics.
It’s super duper delicious and that’s really the only thing that should and does matter.

For chocolate cups:
  • 1/3 cup melted coconut oil
  • pinch of salt
  • 1/4 cup maple syrup
  • 1/2 cup + 2 tbsp cocoa powder
For mint "cheesecake" filling:
  • 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 3 tbsp lemon juice
  • pinch of salt
  • 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
  • 1/2 tsp spirulina (optional, for colour)
  • 1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)

Full Recipes>>Chocolate & Mint Raw Vegan Cheesecake Bites

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