Raw Vegan MOCHA Cheesecake Bites

To be honest I am not usually a big fan of coffee in desserts and sweets. I just don’t like the fake coffee/ overly sweet taste. But for the long weekend I wanted to try a new recipe for mini raw vegan cheesecake bites and decided to make a mocha flavour with one layer cashew vanilla and coffee and one layer cashew cacao. And they were so good. I used instant coffee as I did not have real coffee beans.

Mini raw vegan MOCHA Cheesecakes:

Makes 12 mini bites using muffin size moulds.

Crust:

1 cup of raw almonds
1 cup of dates pitted
1/2 cup of desiccated coconut
optional: 1/2 tablespoon to 1 tablespoon of water to make it sticky.

Cheesecake filling:

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2 cups of raw cashews soaked in water for 3-6 hours
1/3 cup of maple syrup
1/2 cup of melted coconut oil
1/3 cup of coconut cream
1 tsp of vanilla essence
//
2 teaspoons of instant coffee
//
3 tablespoons of raw cacao

Soak your cashews in water for 3-6 hours
In a food processor combine the crust ingredients together and blend until smooth.
Add a bit of water to make it sticky if required.
Press down in 12 silicon muffin moulds.
For the cheesecake filling:
Drain and rinse your soaked cashews then blend until smooth with the coconut oil, coconut cream, maple syrup and vanilla.
Remove half of the filling and place in a seperate bowl.
With the first batch of filling add in the instant coffee and blend for a few minutes until the coffee has dissolved. Add a tiny bit of water to help dissolve if required.
Spoon the coffee filling on the crusts.
Place the second batch of filling in the food processor with the cacao and blend until well mixed through.

Spoon the cacao filling on top of the coffee filling and leave to set in the freezer for 2-3 hours.
Take out of the freezer 30 minutes before serving and top with melted dark chocolate, coffee beans or raw chocolate.

I hope you will enjoy this recipe- tag me on Instagram if you make them. I love seeing you recreations. thanks xx