Mini No Bake Vegan Chocolate Cheesecake: the easy recipe
Everybody loves cheesecake but for vegans it is hard to enjoy a delicious cheesecake, due to the fact that cheese is not allowed in their nutritional regimen. This recipe is special because it has the same texture as a cheesecake, but without the cheese. The consistency provided from cheese is simulated with some nuts, and the chocolate adds a delicious flavor. In addition, this is an easy no bake recipe. Your cheesecakes perfect for vegans, and anybody that wants to enjoy a delicious combination of flavors. Delight yourself preparing this cheesecake and delight your guests with a healthy and tasty desert.
Instructions
Before you start add the cashews in a bowl with water and let them rest for about 4 to 12 hours (I suggest to leave them overnight). Now prepare the pie. You need 6 small jars (can be like those of compotes) to assemble the cheesecakes. With the help off a food processor, add and crush the almonds. Now add the cocoa powder. Then add the maple syrup and the salt. Mix everything until it forms a homogeneous and uniform paste. Proceed to pour the cream into the 6 small jars. Push the mixture with your hands inside the jars in order to have it very compact.
Before you start add the cashews in a bowl with water and let them rest for about 4 to 12 hours (I suggest to leave them overnight). Now prepare the pie. You need 6 small jars (can be like those of compotes) to assemble the cheesecakes. With the help off a food processor, add and crush the almonds. Now add the cocoa powder. Then add the maple syrup and the salt. Mix everything until it forms a homogeneous and uniform paste. Proceed to pour the cream into the 6 small jars. Push the mixture with your hands inside the jars in order to have it very compact.
Let us make the filling
Let us make the filling
Drain the raw cashews very well. Using again the food processor, add and crush the cashew. Now add the cocoa powder, maple syrup, vanilla extract, lemon juice and the salt. Keep mixing everything for as long as necessary. The water is added little by little until everything is very fine. Finally add the coconut oil and process until a creamy consistency is obtained. Proceed to pour the cream in the 6 small pots.
Drain the raw cashews very well. Using again the food processor, add and crush the cashew. Now add the cocoa powder, maple syrup, vanilla extract, lemon juice and the salt. Keep mixing everything for as long as necessary. The water is added little by little until everything is very fine. Finally add the coconut oil and process until a creamy consistency is obtained. Proceed to pour the cream in the 6 small pots.
Now, let us prepare the topping
Take a medium bowl and add the coconut oil, maple syrup and powdered cocoa. Proceed to beat by hand until a creamy and bright consistency is obtained, it should look like a chocolate ganache. Now, with the help of a spoon, pour the topping over each mini cheesecake. You can mix the topping with the filling lightly using a toothpick. Place all the jars in the refrigerator to give our cheesecakes a firm consistency. Once they are firm, you can serve and enjoy them.
Nutrition Facts Servings: 6 Amount per serving Calories 448 % Daily Value* Total Fat 33.8g 43% Saturated Fat 18.1g 90% Cholesterol 0mg 0% Sodium 328mg 14% Total Carbohydrate 34.2g 12% Dietary Fiber 6.6g 23% Total Sugars 14.3g Protein 9g
