Raw Mocha Mini Cheesecakes are delicate combination of two layers that will melt in your mouth with nutty crust layer. You will fall in love and so will your Valentine.
Valentine’s Day is around the corner and whether you are celebrating or not you can always treat yourself with a delicious treat. This is why I have for you an easy, yet mouthwatering dessert recipe, that is also a guilt free. Well most of all, I made it for my family, because they are always my Valentine, especially my two grandsons. Anyway, make sure you check the video to see, how easy is to make these Raw Mocha Mini Cheesecakes.
Nevertheless, if this is not the flavor you are looking for, you can also take a look at my DESSERTS page to find your favorite. It really depends whether you prefer baked or raw and nutty or fruit. Oh and of course, chocolate or vanilla? Well I have little bit of everything, so make your pick.
Although, I highly recommend these these type of cheesecakes, because they are easy to make, they are delicious and highly nutritious. By the way, do you know that dates are one of the healthiest sweeteners? You may read more about them HERE. Therefore, using them in raw desserts guarantees high nutritional value.
Basically all ingredients in this desert are healthy, such as cacao powder, which is high in antioxidants and of course all the nuts. However, this doesn’t mean you should have more than one cake per day. You could have one for breakfast or as a snack with coffee or tea and you will be satisfied.
Thank you for visiting and I hope you will try this yummy Raw Mocha Mini Cheesecakes. If you have any questions or suggestions, feel free to contact me anytime. Happy Valentines Day.
RAW MOCHA MINI CHEESECAKES
Equipment
- Blender
- muffin silicon mold
- Mini ice cream scoop
- piping bag
- chopstick
- parchment paper,
- tray
- surgical gloves
Ingredients
- CRUST
- 1 cup of pitted Medjool dates soaked for 15 minutes and drained
- 2 tbsp of raw coconut oil melted above the steam in double boiler pot
- 2 tsp pure vanilla extract
- ¼ cup of raw almonds
- ¼ cup of hazelnuts
- ¼ cup of pecans
- ¼ cup of raw sunflower seeds
- Pinch of Himalayan pink salt
- VANILLA LAYER
- 1 cup of raw cashews soaked for 6 hours and rinsed
- 2 tbsp canned coconut cream
- ¼ cup Maple syrup
- 2 tbsp raw coconut oil melted above the steam in double boiler
- 1 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- 2 tbsp water
- Blend all in blender until smooth.
- MOCHA LAYER
- 1 cup of raw cashews soaked for 6 hours and rinsed
- 2 tbsp canned coconut cream
- 1/2 cup Maple syrup
- 2 tbsp raw coconut oil melted above the steam in double boiler
- 1 tbsp cacao powder
- 1 tsp instant coffee
- 2 tsp rum extract or liquor of your choice; optional
- Pinch of Himalayan pink salt
- 3 tbsp water
Instructions
- CRUST
- Blend the dates with coconut oil and salt in a food processor until smooth.
- Add the nuts and grind by pressing the pulse button. You want the nuts remain little bit chunky.
- Have your silicon pan ready on a tray or cutting board. That way will be easier moving it to a freezer.
- Transfer the crust mixture into a bowl and scoop 2tbsp by using mini-ice cream scoop. Place each portion in the center of the muffin form.
- When ready, press each one down with your fingers to make it flat. I suggest to wearing surgical or plastic gloves, which helps, making the surface smooth.
- Place into a freezer for 2 hours. Freeze for 2 hours.
- FILLING
- Transfer each filling into a separate bowl.
- By using tablespoons, apply to each crust about 2 to 3 tbsp of vanilla mixture and fill the rest with mocha mixture.
- When ready, tap the pans lightly to make them settle. Take chopstick and make swirls from vanilla to mocha. You may tap them again.
- Place them into a freezer for 6 to 8 hours and refrigerate the leftover cream in a sealed container.
- When ready, remove from the silicon pen on a surface lined with parchment paper and start decorating.
- Fill the piping bag with both flavors and test making sure both colors coming out evenly.
- Decorate your cakes and place into a freezer for an hour. Take it out for ½ hour before serving.
