-
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 |
| 10g | spinach or 1/2 tsp matcha powder/spirulina |
| 2 | tsp lime juice |
| 3g | mint leaves or 2 tsp natural mint flavouring |
| 3 | tbsp Chocolate chips |
TOPPING
| Vegan mint chocolate @seedandbeanchocolates |
Rich and creamy, choco mint cheesecake cups on a choco biscuit base.
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 @seedandbeanchocolates mint chocolate and serve. Refrigerates for 2-3 days.