VEGAN MOCHA CHEESECAKE BITES
3 Square Organics Dark Chocolate Chip Crispy Bars, quartered
1 1/2 cups raw cashews, soaked in water for 4 hours or more
1/3 cup coconut oil, melted
1 cup of coconut cream
1/2 cup pure maple syrup
1 scoop Marine Collagen
2-3 teaspoons pure almond extract
1/4 teaspoon of salt
1 scoop Cafe Latte Protein Powder
2 tbsp cacao powder
Line a mini muffin pan liners. Put 1 quarter of Square Organics crispy bar in each liner and press firmly down to make crust.
Vanilla Cheesecake Base:
Drain & rinse cashews. Discard soaking water.
Combine all ingredients (except raw cacao powder & Cafe Latte protein powder) in a blender or food processor. Blend until really creamy and smooth.
Place 1 tablespoon of mixture on top of crust (for 24 cheesecake bites) Pop back in freezer for about 20 minutes, to firm up the layer a bit.
Place the raw cacao powder and Cafe Late protein powder into the remaining filling. Blend until creamy and smooth. Pour 1 tablespoon of filling on top of the cheesecake layer. Freeze for about an hour.
Thaw for a few minutes before enjoying. Store in airtight container in the freezer.
Top with some homemade or store-bought whipped cream. Enjoy!