Vegan Chocolate Orange Mini Protein Cheesecakes
- 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
- Prepare the chocolate base by adding all of the base ingredients to a food processor.
- 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.
- Lightly grease a silicon or regular 6-cup muffin tin with coconut oil or olive oil.
- Divide the base mixture into 6 equal portions and press the base mixture firmly into the muffin cups.
- Next, create the cheesecake filling. Be sure you have soaked the cashews in water for at least 6 hours, but preferably overnight before blending.
- 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.
- 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.
- Once blended, pour the cheesecake filling mixture evenly into the muffin cups to top the base layer.
- Smooth the top of the cheesecake mixture with a spoon or spatula and place the muffin pan in the freezer.
- Freeze for 8 hours.
- Once the cheesecakes have fully frozen, remove them from the muffin tin and set them on a large plate.
- Prepare the chocolate topping by melting the chocolate in a double boiler or small saucepan at very low heat.
- Once melted, pour the chocolate sauce over each mini cheesecake.
- Lastly, top each mini cheesecake with the crushed pistachios and orange zest.
- Place them back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.
- Allow the cheesecakes to thaw at room temperature for 15 minutes before consuming.
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/
3.5.3208