Vegan Chocolate Orange Mini Protein Cheesecakes
 
 
Serves: 6
Ingredients
  • Chocolate Base:
  • ⅔ cup pitted dates
  • ¾ cup raw cashews
  • 1 tablespoon raw cocoa powder
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 square (10g) 70% dark chocolate
  • pinch of salt
  • Orange Protein Cheesecake Filling:
  • 1½ cups cashews, soaked in 1½ cups water the night before making
  • ¼ cup pure maple syrup
  • ¼ cup orange juice
  • 1 scoop Genuine Health Fermented Vegan Proteins in Vanilla (or any other vanilla protein powder of choice)
  • 1 tablespoon orange zest
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • Chocolate Topping:
  • 40g 70% dark chocolate
  • 2 tablespoons crushed pistachios
  • 1 tablespoon orange zest
Instructions
  1. Prepare the chocolate base by adding all of the base ingredients to a food processor.
  2. Process for 1 minute, then scrape the sides with a spatula and process for 30 seconds to 1 minute more until the mixture clumps together.
  3. Lightly grease a silicon or regular 6-cup muffin tin with coconut oil or olive oil.
  4. Divide the base mixture into 6 equal portions and press the base mixture firmly into the muffin cups.
  5. Next, create the cheesecake filling. Be sure you have soaked the cashews in water for at least 6 hours, but preferably overnight before blending.
  6. Drain the cashews to get rid of any excess water after soaking and then add all of the cheesecake filling ingredients to a high speed blender.
  7. Blend on low, increasing to a higher speed and continue to blend for 2-3 minutes until the mixture is completely smooth, thick, and creamy.
  8. Once blended, pour the cheesecake filling mixture evenly into the muffin cups to top the base layer.
  9. Smooth the top of the cheesecake mixture with a spoon or spatula and place the muffin pan in the freezer.
  10. Freeze for 8 hours.
  11. Once the cheesecakes have fully frozen, remove them from the muffin tin and set them on a large plate.
  12. Prepare the chocolate topping by melting the chocolate in a double boiler or small saucepan at very low heat.
  13. Once melted, pour the chocolate sauce over each mini cheesecake.
  14. Lastly, top each mini cheesecake with the crushed pistachios and orange zest.
  15. Place them back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.
  16. Allow the cheesecakes to thaw at room temperature for 15 minutes before consuming.
Nutritional Information
Serving size: 1 mini cheesecake Calories: 408 kcal Fat: 22g Carbohydrates: 41g Fiber: 5g Protein: 12g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/vegan-chocolate-orange-mini-protein-cheesecakes/