Cacao and Mandarin Mini Raw Cheesecakes


1 cup of Nuts/Seeds of your choice (we used a mixture of cashews and almonds)
½ cups of Coconut Chips/Shredded Coconut
1/4 cup Medjool Dates (you can use normal dried dates just soak them in some hot water first to soften) 
2 Tbs of our Raw Extra Virgin Coconut Oil
2 Tbs Raw Cacao Powder
1/2 teaspoon Sea Salt  

1 cup of our Cacao Bean Coconut Yoghurt
1/2 cup of Raw Cashews (soaked in water overnight and drained)
2 Mandarins plus zest of one Mandarin
2 Tbs Raw Cacao Powder
2 Tbs Coconut Nectar (optional)
2 Tbs of our Raw Extra Virgin Coconut Oil

Topping (optional)
Melted good quality Vegan Dark Chocolate
Cacao Nibs
Zest of one Mandarin

Firstly, grease a mini muffin tray with coconut oil.
To make the base add all of the ingredients into a food processor and blend until everything is combined, the mixture should be able to come together easily.
Add a heaped teaspoon of mixture to each of mini muffin moulds, press down firmly and then transfer to the freezer while you make the filling. To make the filling add all of the ingredients into a high-speed blender and blend until the mixture is smooth. Pour the filling into each mould until it is filled to the top and allow to set in the freezer over night or for 4-6 hours. Once this layer has set you can drizzle over the melted dark chocolate, cacao nibs and mandarin zest and transfer back into the freezer for another hour or so. Prior to serving place the mini raw cheesecakes in the fridge for a couple of hours to allow them to soften. 


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