Chocolate Cheesecake Bites with Strawberry Confetti
Another recipe that I have re-imagined is my Chocolate Cheesecake Bites with Strawberry Confetti. I have converted this recipe to be vegan while retaining the smooth velvety texture of your traditional cheesecake. Use the best quality cocoa powder you can as it will enhance the flavour.
- 1 cup Almond Flour 100 grams
- 1 tablespoon cocoa powder
- 1 scoop monkfruit
- 1 tablespoon sunflower seed butter
- 2 tablespoons water
- 1 cup of raw unsalted cashews
- 2 cups water
- 300 grams Yoso Unsweetened yoghurt
- 1 teaspoon Vanilla
- 1 teaspoon maple extract
- ½ teaspoon salt
- 2 scoops Monkfruit
- 1 tablespoon Arrowroot
- 3 tablespoons Cocoa powder
- ½ teaspoon dried coriander powder
- 100 grams Silken Tofu
- 100 grams diced strawberries
Mix all dry ingredients together.
Add sunflower butter and mix with a fork.
Add water and mix until it has a wet consistency.
Measure 14 grams of mixture into the bottom of each silicone cupcake cup and press smooth and flat.
Bake for 12-15 minutes. Set aside.
Soak cashews in water for at least 2 hours, preferably four until they are soft. Discard water and set aside. Do not shortcut this step otherwise the cashews will be in tiny chunks in the cake rather than distributed evenly as a powder.
Mix all ingredients (except cashews and strawberries) in the food processor.
Add soaked cashews to the food processor and process until completely smooth.
Take the baked cupcake cups with crust and add the filling into each cup and fill to the top.
Add strawberry confetti on top of each cup.
Bake for 20 minutes. They should be set but not completely firm.
Refrigerate for at least 2 hours until completely cool. Remove carefully from the cups and serve.
Note: if you want to reduce the saturated fats in this recipe, oat yoghurt can be substituted.
Equipment: silicone baking cups, food processor
Yield: 10 cupcakes
Prep time: 3 hours