Chocolate Coconut Mini Cheesecakes
We recently gave 16 talented foodie influencers a hamper of our Chocolate and Moma's oats, and tasked them to create their ultimate chocolate and oat recipe. We then let you decide the best recipe, through a knockout tournament on our Instagram.
There were so many amazing recipes created but we are pleased to announce that Sammy Nicks is the winner of the competition! Sammy created these some delicious no-bake vegan cheesecakes made with a salted date oat crust, chocolate mousse layer and a cashew vanilla cheesecake layer. Topped with melted dark chocolate, a sprinkle of desiccated coconut, crunchy granola and a giant chocolate button!
What you'll need
Base
- 1 cup oats
- 1 cup desiccated coconut
- 2-4 tbsp date syrup or 10 Medjool dates
- Pinch sea salt
Chocolate mousse layer
- 75g chocolate (70%)
- 1/2 cup coconut milk (only hardened cream off the top)
Vanilla cashew layer
- 100g cashews
- 1/2 cup coconut milk (only hardened cream off the top)
- 1 tbsp date syrup or any other liquid sweetener
- 1 tsp vanilla extract
- Pinch sea salt
Toppings
- Melted dark chocolate
- Desiccated coconut
- Granola
- Chocolate buttons
Get making!
1. Start by making the base. If you have a high-powered blender or food processor blend the dates until you get a paste, add a splash of water if needed. Next add the oats, desiccated coconut, pinch of sea salt and blitz until well combined. The mixture should be crumbly but sticky, add a little more water if it's too dry. If you do not have a high-powered blender, blend oats and desiccated coconut until a flour like consistency and use date syrup instead of dates.
2. Spoon 1 to 2 tablespoons of the oat mixture into a muffin tray, I use non-stick silicone moulds and pop into the freezer.
3. To make the chocolate mousse, chill a can of coconut milk overnight in the fridge and scrape just the layer of hardened cream of the top. Add the ingredients into a small saucepan and melt until combined over medium heat. Leave to cool a bit while you make the cashew layer.
4. To make the vanilla cheesecake, cover the cashews with water and soak for 8 hours overnight. Alternatively cover with boiling water for 20 minutes. Drain the cashews and add all the ingredients to a blender and blitz until silky smooth.
5. Remove the bases from the freezer and add 1 to 2 tablespoons of the chocolate mousse to the oat base and lightly tap the mould on the counter to evenly distribute the layers. Return to the freezer for 30 minutes until lightly set.
6. Remove from the freezer and add 1 to 2 tablespoons of the cashew cheesecake mixture onto the chocolate mouse layer and again lightly tap to evenly distribute. Pop back in the freezer for 2 to 3 hours until completely set.
7. When the cheesecakes are ready to serve, pop them out of the moulds, melt some 100% and 70% dark chocolate with 1 tbsp of coconut oil in the microwave in 30 second increments.
8. Slowly pour over half of the cheesecake gently pushing with a teaspoon to the edge to get the drip effect. Alternatively you can use a piping bag wit a very small nozzle. Sprinkle with your favourite toppings and gently push a chocolate button into the melted chocolate.
9. Store in the freezer and save for later, thaw for 10 minutes before serving.
2. Spoon 1 to 2 tablespoons of the oat mixture into a muffin tray, I use non-stick silicone moulds and pop into the freezer.
3. To make the chocolate mousse, chill a can of coconut milk overnight in the fridge and scrape just the layer of hardened cream of the top. Add the ingredients into a small saucepan and melt until combined over medium heat. Leave to cool a bit while you make the cashew layer.
4. To make the vanilla cheesecake, cover the cashews with water and soak for 8 hours overnight. Alternatively cover with boiling water for 20 minutes. Drain the cashews and add all the ingredients to a blender and blitz until silky smooth.
5. Remove the bases from the freezer and add 1 to 2 tablespoons of the chocolate mousse to the oat base and lightly tap the mould on the counter to evenly distribute the layers. Return to the freezer for 30 minutes until lightly set.
6. Remove from the freezer and add 1 to 2 tablespoons of the cashew cheesecake mixture onto the chocolate mouse layer and again lightly tap to evenly distribute. Pop back in the freezer for 2 to 3 hours until completely set.
7. When the cheesecakes are ready to serve, pop them out of the moulds, melt some 100% and 70% dark chocolate with 1 tbsp of coconut oil in the microwave in 30 second increments.
8. Slowly pour over half of the cheesecake gently pushing with a teaspoon to the edge to get the drip effect. Alternatively you can use a piping bag wit a very small nozzle. Sprinkle with your favourite toppings and gently push a chocolate button into the melted chocolate.
9. Store in the freezer and save for later, thaw for 10 minutes before serving.
Powered by Mirasvit Magento 2 Extensions
Comments