VEGAN MOCHA CHEESECAKE BITES

Crust:

3 Square Organics Dark Chocolate Chip Crispy Bars, quartered 

 

Cheesecake Layer:

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

 

Mocha layer:

1 scoop Cafe Latte Protein Powder

2 tbsp cacao powder 

Directions:

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:

  1. Drain & rinse cashews. Discard soaking water.

  2. Combine all ingredients (except raw cacao powder & Cafe Latte protein powder) in a blender or food processor. Blend until really creamy and smooth.

  3. 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.

Mocha Layer:

  1. 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.

  2. Thaw for a few minutes before enjoying. Store in airtight container in the freezer.

  3. Top with some homemade or store-bought whipped cream. Enjoy!

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