Mini Triple Chocolate Vegan No Bake Cheesecakes | plus tips without a blender

I loved our vegan strawberry lemon cheesecakes so much, I had to make another one this week, but this time, we’re making a chocolate version, and in mini/single serve form (using a cupcake pan) - you can also double this recipe and make it like normal in a 6” round pan. Or 4x it for a 9” vegan no-bake chocolate cheesecake.

Watch the full video here: https://youtu.be/Xxr_TRkXZtg&list=UULFTbe_P7qBYg0h5MUVrgFOPg

Filling for 6:

-1 cup cashews, soaked overnight then drained and rinsed*

-1/2 cup coconut cream from the top of a can of full fat coconut milk, that has been chilled overnight)

-1/4 cup maple syrup

-3 tbsp cocao powder

-1 tbsp coconut oil, melted

-1 tsp vanilla

-1/4tsp salt

Crust for 6:

-1/4c pecans

-1/4c almond flour

-2 tbsp cocao powder

-1.5 tbsp coconut oil

-1 tbsp syrup

-pinch of sea salt

Ganache for 6:

-3 tbsp (30g) vegan choc

-3 tbsp coconut milk

Toppings:

-Cocao nibs

-Flakey sea salt

‼️Tips for No Blender/Equipment:

► CRUST: you can sub crushed pecans for the whole pecans, OR just use all almond flour, and then you can easily mix the crust by hand, and proceed as normal

► FILLING:*substitute 1/2 cup cashew butter in place of the 1 cup of soaked cashews. Combine all filling ingredients and proceed as normal. Mixing this by spatula or spoon sill give you a more dense & fudgey cheesecake. If you whip it with a whisk, it will ned up fluffier. You can’t go wrong. Both are delicious.

‼️Tips for Lower Carb:

► Simply sub your fav low carb liquid sweetener for the crust & filling, and use your fav zero sugar chocolate for the ganache

SINGLE SERVE

Filling for 1:

-4 tsp cashew butter (or nut butter of choice, but it will change the flavour)

-4 tsp coconut cream

-2 tsp maple syrup

-1/2 tbsp cocao powder

-1/2 tsp coconut oil, melted

-scant 1/4 tsp vanilla

-tiny sprinkle of salt

Crust for 1:

-2 tsp pecans, crushed fine (or sub with almond flour to make it easier)

-2 tsp almond flour

-1 tsp cocao powder

-3/4 tsp coconut oil

-1/2 tsp syrup

-tiny sprinkle of salt

Ganache for 1:

-1/2 tbsp (5g) vegan choc

-1/2 tbsp plant based milk of choice (I used coconut)

Toppings:

-Cocao nibs

-Flakey sea salt

INSTRUCTIONS:

Crust:

-combine all crust ingredients except cocao powder and pulse

-add cocao powder and pulse again

-divide into muffin papers

-chill while you prepare the filling

Filling:

-scoop 1/2 cup of coconut cream off the top of a chill can of cocont milk, and combine with remaining ingredients, except cocao powder in a high speed blender.

-blend until smooth

-add cocao powder and blend again

-divide onto crusts & pop in freezer while you prepare the ganache

Ganache:

-combine chocolate and cocont milk in microwave safe bowl & heat in bursts until melted

-divide and top each cheesecake with ganache

-sprinkle with cocao nibs and/or flakey sea salt

-freeze 6+ hours or overnight until set

Serving:

-remove cupcakes papers while they are still fully frozen

-defrost in fridge for 2-3 hours before serving OR stand on counter at room tmep for 15-20 minutes

-dig in and enjoy!!

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