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20 • mins • prep • + • setting
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24 • bites
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easy

Vegan Cheesecake Bites

5/5 (1)

Ingredients

instructions

  • Step 1.

    To make the base, blend the Cocoa Crunch & Raspberry Granola, coconut oil and dates until combined. Don't over blend, as you wan to leave a bit of texture. Press tablespoons of the granola mixture into the bases of two silicone mini muffin trays. Place in the freezer while you prepare the filling.

  • Step 2.

    To make the filling, blend the thick white cream from the top of the chilled coconut cream can, cashew nuts, lemon zest and juice, maple syrup, coconut oil and spirulina powder in a blender or with a hand blender until smooth and creamy.

  • Step 3.

    Pour the cheesecake filling over the granola bases, tap to remove any air bubbles and place in the freezer for 1 hour or until set.

  • Step 4.

    Once set, garnish with your preferred toppings and set aside for 5 minutes to thaw slightly before serving.

  • *CHEF'S NOTES

    Make your cheesecakes Christmas themed with seasonal berries and rosemary sprigs. Alternatively, go the extra mile and make these bites peppermint flavoured with a few drops of peppermint flavouring mixed through the filling and crushed candy canes on top.

  • The cheesecake mixture will appear to separate before it comes together again into a smooth mixture, trust the process, and keep mixing!

  • Forgot to soak the cashews overnight? No worries, try this hack: pour boiling water over them and let sit until cool.

Chantal Organics Products used

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Cocoa Crunch & Raspberry Granola
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Coconut Oil
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Coconut Cream
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Spirulina Powder

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