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Mini Vegan Chocolate Hazelnut Cheesecakes
Chocolate & Hazelnut Mini Vegan Cheesecakes ?✌️???? These delicious morsels don't last long in the freezer cuz they are so creamy and yummy! Try out my recipe and see for yourself! ?? INGREDIENTS:?1 1/2 cups raw cashews ?1/2 cup raw hazelnuts (plus more for garnish)?1/2 cup of coconut cream ?1/4 heaping cup of coconut oil ?1/4 heaping cup coconut butter ?6 tbsp cacao powder?1/2 cup brown rice syrup?1/4 cup unsweetened almond milk. METHOD: Place cashews into a jar, cover with water, seal and soak overnight (or at least 3hrs). Drain cashews and place in a high speed blender (I use a Vitamix) along with hazelnuts, coconut cream, coconut oil, coconut butter, cacao powder, brown rice syrup and almond milk. Blend on high speed until smooth and creamy. Using a two dozen (24) mini silicon muffin pan, pour cheesecake mixture evenly between 18-20 silicon cups. Sprinkle with crushed hazelnuts. Place mini cheesecakes in the freezer to set for at least 6 hours. Remove from the freezer for 20 mins before serving. I dare you to eat only one ? If you make any of my recipes please use #rachelsfitkitchen and I'll share my favorites? Much love, R xo ✨ Snapchat: rachsfitkitchen | Pinterest: rachsfitkitchen | Facebook: rachels.fit.kitchen ?? ? #vegan #plantbased #chocolate #hazelnut #vitamix #vegancheese #vegancheesecake #cheesecake #cake #snack #dessert -@rachels.fit.kitchen

Recipe

Mini Vegan Chocolate Hazelnut Cheesecakes:

Ingredients:

1 1/2 cups raw cashews

1/2 cup raw hazelnuts (plus more for garnish)

1/2 cup of coconut cream

1/4 heaping cup of coconut oil

1/4 heaping cup coconut butter

6 tbsp cacao powder

1/2 cup brown rice syrup

1/4 cup unsweetened almond milk

Directions:
Place cashews into a jar, cover with water, seal and soak overnight (or at least 3hrs). Drain cashews and place in a high speed blender (I use a Vitamix) along with hazelnuts, coconut cream, coconut oil, coconut butter, cacao powder, brown rice syrup and almond milk. Blend on high speed until smooth and creamy. Using a two dozen (24) mini silicon muffin pan, pour cheesecake mixture evenly between 18-20 silicon cups. Sprinkle with crushed hazelnuts. Place mini cheesecakes in the freezer to set for at least 6 hours.

Remove from the freezer for 20 mins before serving. I dare you to eat only one 


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