Chocolate & Hazelnut Mini Vegan Cheesecakes




Chocolate & Hazelnut Mini Vegan Cheesecakes



  • 1 1/2 cups raw cashews
  • 1/2 cup raw hazelnuts (plus more for garnish)
  • 1/2 cup of coconut cream
  • 1/4 heaping cup of coconut oil
  • 1/4 heaping cup coconut butter
  • 6 tbsp cacao powder
  • 1/2 cup brown rice syrup
  • 1/4 cup unsweetened almond milk.


  1. Place cashews into a jar, cover with water, seal and soak overnight (or at least 3hrs).
  2. Drain cashews and place in a high speed blender along with hazelnuts, coconut cream, coconut oil, coconut butter, cacao powder, brown rice syrup and almond milk.
  3. Blend on high speed until smooth and creamy.
  4. Using a two dozen (24) mini silicon muffin pan, pour cheesecake mixture evenly between 18-20 silicon cups.
  5. Sprinkle with crushed hazelnuts.
  6. Place mini cheesecakes in the freezer to set for at least 6 hours.
  7. Remove from the freezer for 20 mins before serving.
  8. I dare you to eat only one.



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