Great things comes in small packages. Thank you to the incredible Amy Le from @amylecreations for these vegan, no bake AND healthy mini chocolate cheesecakes featuring our SUPER ELIXIR Nourishing Protein.
TO MAKE
Lightly oil your muffin pan (4.5cm in diameter) . To make it easier to remove the cheesecakes once they're set, cut strips of baking paper and lay them inside the cups, which creates little tabs sticking out both sides of each one.
Base
- 1/2 cup raw buckwheat groats
- 1/2 cup raw cashews
- 5 medjool dates, pitted
- 2 tbsp of SUPER ELIXIR Nourishing Protein
- pinch of salt
Using a food processor or high speed blender, mix all the ingredients for your base until combined and sticks together. Press into the bottom of each cup evenly. Set aside.
Filling
- 1/2 cup raw buckwheat groats, soaked overnight
- 1/2 cup raw cashews, soaked overnight
- 1/2 cup canned coconut milk
- 2 tbsp rice malt syrup or organic maple syrup
- 2 tbsp coconut oil
- 1 frozen banana
- 1 tsp vanilla extract
- 4 tbsp of SUPER ELIXIR Nourishing Protein
Blend together the first 7 ingredients until smooth. Take out about 1/4 cup of the mixture and set aside (this is optional, as it's for presentation). Add your Nourishing Protein in, blend until mixed.
Spoon your vanilla mixture down one side of each cup. Then divide the chocolate mixture into the muffin tray and freeze for 1 1/2 hours or until set. If using a normal sized muffin tin, it'll take a little longer. Using the tabs should make it easy to pull them out when they're ready.
You can continue to freeze them until you're ready to eat, just take them out for a bit to defrost.
Top with cherries and drizz with organic dark chocolate.
Makes 16.
Find more from Amy here.