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Vegan Chocolate Orange Mini Protein Cheesecakes

Vegan Chocolate Orange Mini Protein Cheesecakes

Vegan Chocolate Orange Mini Protein Cheesecakes is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 22 %

Ingredients:

1 - 1/2 cups

cashews
1 tablespoon

cocoa powder
10 g

dark chocolate
40 g

dark chocolate

dates
1/4 cup

maple syrup
1/4 cup

orange juice
1 tablespoon

orange juice
1 tablespoon

orange zest
1 teaspoon

orange zest
2 tablespoons

pistachios
3/4 cup

raw cashews
1 pinch

salt
1 scoop

vanilla
1/4 teaspoon

vanilla extract

Instructions:

  1. Prepare the chocolate base by adding all of the base ingredients to a food processor.Process for 1 minute, then scrape the sides with a spatula and process for 30 seconds to 1 minute more until the mixture clumps together.Lightly grease a silicon or regular 6-cup muffin tin with coconut oil or olive oil.Divide the base mixture into 6 equal portions and press the base mixture firmly into the muffin cups.Next, create the cheesecake filling. Be sure you have soaked the cashews in water for at least 6 hours, but preferably overnight before blending.

  2. Drain the cashews to get rid of any excess water after soaking and then add all of the cheesecake filling ingredients to a high speed blender.Blend on low, increasing to a higher speed and continue to blend for 2-3 minutes until the mixture is completely smooth, thick, and creamy.Once blended, pour the cheesecake filling mixture evenly into the muffin cups to top the base layer.Smooth the top of the cheesecake mixture with a spoon or spatula and place the muffin pan in the freezer.Freeze for 8 hours.Once the cheesecakes have fully frozen, remove them from the muffin tin and set them on a large plate.Prepare the chocolate topping by melting the chocolate in a double boiler or small saucepan at very low heat.Once melted, pour the chocolate sauce over each mini cheesecake.Lastly, top each mini cheesecake with the crushed pistachios and orange zest.

  3. Place them back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.Allow the cheesecakes to thaw at room temperature for 15 minutes before consuming.

Wine Pairing :

  • lambrusco dolce
  • late harvest riesling
  • sauternes

Cheesecake works really well with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake.