Double Choc Mint Cheesecake Bites
Servings
12
Servings
12
Ingredients
Base
  • 1cup roasted cashews
  • 3/4cup boiling water
  • 2tbsp cacao
  • 1tbsp pure maple syrup
  • 1/2tsp peppermint essence
Top
  • 3tbsp coconut oilmelted
  • 1tbsp pure maple syrup
  • 1tbsp cacao
  • 1-2drops peppermint essence
Instructions
  1. Soak cashews in boiling water for 1 hour.
  2. Place cashews including water into food processor and blitz on high until smooth.
  3. Add remaining base ingredients to food processor and blitz until smooth.
  4. Spoon mixture into silicone mini muffin tray.
  5. Place tray into freezer for 1 hour until set.
  6. Mix all top ingredients together until smooth.
  7. Spoon chocolate on top of the base and place tray into refrigerator for 30 minutes before removing from moulds.
  8. Store in air tight container in refrigerator for up to 5 days or freezer for up to 3 months.
Recipe Notes

Makes 12 at 110 calories each

Print Recipe
Double Choc Mint Cheesecake Bites
Double Choc Mint Cheesecake Bites
Course Snacks
Cuisine Chocolate, Snacks
Servings
Ingredients
Base
  • 1 cup roasted cashews
  • 3/4 cup boiling water
  • 2 tbsp cacao
  • 1 tbsp pure maple syrup
  • 1/2 tsp peppermint essence
Top
  • 3 tbsp coconut oil melted
  • 1 tbsp pure maple syrup
  • 1 tbsp cacao
  • 1-2 drops peppermint essence
Course Snacks
Cuisine Chocolate, Snacks
Servings
Ingredients
Base
  • 1 cup roasted cashews
  • 3/4 cup boiling water
  • 2 tbsp cacao
  • 1 tbsp pure maple syrup
  • 1/2 tsp peppermint essence
Top
  • 3 tbsp coconut oil melted
  • 1 tbsp pure maple syrup
  • 1 tbsp cacao
  • 1-2 drops peppermint essence
Double Choc Mint Cheesecake Bites
Instructions
  1. Soak cashews in boiling water for 1 hour.
  2. Place cashews including water into food processor and blitz on high until smooth.
  3. Add remaining base ingredients to food processor and blitz until smooth.
  4. Spoon mixture into silicone mini muffin tray.
  5. Place tray into freezer for 1 hour until set.
  6. Mix all top ingredients together until smooth.
  7. Spoon chocolate on top of the base and place tray into refrigerator for 30 minutes before removing from moulds.
  8. Store in air tight container in refrigerator for up to 5 days or freezer for up to 3 months.
Recipe Notes

Makes 12 at 110 calories each