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These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free.
FOR CHOCOLATE CUPS:
1/3 cup melted coconut oil
pinch of salt
1/4 cup maple syrup
1/2 cup + 2 tbsp cocoa powder
FOR MINT “CHEESECAKE” FILLING:
2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
1/2 cup melted coconut oil
1/2 cup maple syrup
3 tbsp lemon juice
pinch of salt
1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint)
1/2 tsp spirulina (optional, for colour)
1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)
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