-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE (makes 6)
30g | coconut oil (melted) |
30g | agave syrup or maple |
110g | oat flour |
2 | tbsp coconut sugar |
CREAM LAYER
80g | cashew butter (or cashews) |
100g | coconut milk (canned, thick white part) |
30g | coconut oil (melted) |
30g | agave syrup or maple |
2 | tsp lime juice |
3 | tbsp Chocolate chips |
TOPPING
Vegan chocolate orange @seedandbeanchocolates |
Creamy chocolate chip cheesecake cups on a choco biscuit base, drizzled in melted chocolate.
METHOD
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 6 equal pieces. Press each into a circle at the bottom of the tin
- Bake in the oven at 180c for 6-8 minutes
- Blend the cream filling in a food processor until smooth, then stir in the chocolate chips and fill the cups to the top
- Freeze for 2-4 hours until firm, drizzle in melted @seedandbean orange chocolate and serve. Refrigerates for 2-3 days.