Mini Mint Chocolate Cheesecakes

Great to have in the freezer for a sweet treat!
Makes 12 mini cheesecakes

1 1/2 cups pitted Medjool dates
1/2 cup raw unsalted almonds
1/3 cup gluten-free oats
1 tsp vanilla extract

1 1/2 cups raw cashews, soaked overnight
1 tsp vanilla extract
1/2-1 tsp mint extract to taste
2 tsp apple cider vinegar
1/4 cup agave nectar or other liquid sweetener
1 teaspoon spirulina
2-3 Tbsp almond milk
2 Tbsp coconut oil

1 cup vegan chocolate chips
1/4 cup coconut oil

In a food processor, add dates, almonds, oats, and vanilla. Pulse until ingredients are well blended and form a ball. Grease or line a 12-cup muffin tin. (Preferably silicone, or line with wax paper for easy removal). Press a rounded tablespoon of the crust mixture into the bottom of each cavity. Add cashews, vanilla, mint, vinegar, agave nectar, spirulina, almond milk, and coconut oil to a blender. Blend on high until completely smooth. Spoon mixture over the crust layer. Melt chocolate with coconut oil. Spoon melted chocolate, evenly, into each cavity. Place in freezer for a couple of hours. Keep in freezer until ready to serve/eat.

Healthy Facts - January 2018: Mini Mint Chocolate Cheesecakes

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