Double Choc Mint Cheesecake Bites
You really can’t beat the combination of chocolate and mint. It’s a match made in flavour heaven.
Indulge those cravings with these delish Double Choc Mint Cheesecake Bites.
Packed with healthy fats and antioxidants and free from refined sugar, these little bites of yumminess of also vegan-friendly and super quick and easy to make. WINNING!
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Members of the 28 Day Weight Loss Challenge have access to loads of sweet treat recipes like choc-mint fudge, dark chocolate coconut rough and chocolate and tahini slice. YUM!
Servings |
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- 1 cup roasted cashews
- 3/4 cup boiling water
- 2 tbsp cacao
- 1 tbsp pure maple syrup
- 1/2 tsp peppermint essence
- 3 tbsp coconut oil melted
- 1 tbsp pure maple syrup
- 1 tbsp cacao
- 1-2 drops peppermint essence
Ingredients
Base
Top
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- Soak cashews in boiling water for 1 hour.
- Place cashews including water into food processor and blitz on high until smooth.
- Add remaining base ingredients to food processor and blitz until smooth.
- Spoon mixture into silicone mini muffin tray.
- Place tray into freezer for 1 hour until set.
- Mix all top ingredients together until smooth.
- Spoon chocolate on top of the base and place tray into refrigerator for 30 minutes before removing from moulds.
- Store in air tight container in refrigerator for up to 5 days or freezer for up to 3 months.
Makes 12 at 110 calories each
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