-
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 juic |
| 3 | packs @PriBakes Choco pies |
TOPPING
| Vegan chocolate @seedandbeanchocolates |
CREAMY CHEESECAKE CUPS STUFFED WITH OUR @PriBakes CHOCO PIES, ON A CHOCOLATE 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
- Place 1 pie in each cup
- Blend the cream filling in a food processor until smooth, 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.