by @healthyeating_jo
RECIPE | by @healthyeating_jo
INGREDIENTS - BASE
• 1/2 cup of almonds (or mixed nuts of choice)
• 1 tbsp cacao powder
• 2 tbsp sugarfree drinking chocolate mix (or 1 tbsp more cacao + sweetener)
• 1 tsp vanilla extract
• 1/4 cup chopped dried fruit (soaked overnight or 15mins in boiling water and drained), e.g., Dates, figs, sultanas
INGREDIENTS - FILLING
• 2 cups raw cashews (soaked overnight or 5 hours)
• 1/2 cup granulated stevia (or maple, rice malt, coconut sugar)
• 1/3 cup coconut oil
• 1/2 cup cacao powder
• 1/3 cup almond coconut milk unsweetened
• 2 tsp vanilla extract
• For the chocolate layer: 1/2 cup vegan chocolate chips or dark chocolate
INSTRUCTIONS - BASE
1. Add almonds, cacao and chocolate mix to a food processor and pulse for a few seconds. Add the drained, dried fruit and pulse again until crumbly.
2. Press into bases of a silicon muffin tray with your fingers, and put in the freezer while you make the filling
INSTRUCTIONS - FILLING
1. Blend all ingredients until really smooth, scraping down edges as required. Spoon over the base and put in the freezer.
2. For the chocolate layer: Melt and spoon a thin layer over filling. Put back in the freezer to set overnight.
3. Store in the freezer. Allow thawing for 10-15 mins before consuming. Enjoy!
For more details : Triple Chocolate Cheesecakes