Mini Chocolate Coconut Cheesecake Bites

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Mini Chocolate Coconut Cheesecake Bites by @healthbyshortstack

 

Ingredients:

6-8 Emmy’s Organics Dark Cacao Coconut Cookies, room-temperature

2 cups raw cashews, soaked overnight

¼ full-fat coconut milk (canned)

3 Tbsp maple syrup

1 Tbsp cacao powder

½ tsp vanilla extract

 

Directions:

Soak the cashews overnight in water in a jar in the fridge. The next day, drain and rinse the cashews. Add all ingredients, except the cookies, to a food processor and blend until smooth, about 2 minutes. Line a muffin tin with liners in 6-8 cups, depending on how thick you want the cheesecake bites to be. Press the Emmy’s Organics Dark Cacao Cookies between your palms to flatten and place in the liners in the muffin tin. Add the filling on top of each cookie and smooth with a spoon. Place muffin tin in the freezer for at least 4 hours before serving. Store in the freezer, and let thaw a few minutes before eating.

Mini Chocolate Coconut Cheesecake Bites | Emmy's Organics

Mini Chocolate Coconut Cheesecake Bites | Emmy's Organics

Mini Chocolate Coconut Cheesecake Bites | Emmy's Organics

chocolate cleanrecipe cookie cookies easyrecipe emmysorganics recipe vegan

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