Ingredients
For chocolate cups:
1/3 cup melted coconut oil
pinch of salt
1/4 cup maple syrup
1/2 cup + 2 tbsp cocoa powder
For mint "cheesecake" filling:
2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
1/2 cup melted coconut oil
1/2 cup maple syrup
3 tbsp lemon juice
pinch of salt
1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
1/2 tsp spirulina (optional, for colour)
1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)
Instructions
For chocolate cups:
Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
Leave to cool until only slightly warm.
Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.
For mint "cheesecake" filling:
Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.
Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)
Freeze the vegan cheesecake bites for at least 1/2 hour.
Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.
Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are.
The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.
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