pinterest_pixel Skip to main content

Prep time

Cook time

Total time

Servings

4
How to make Ulu Hye's

Mini Vegan Choc-Rose Cheesecakes

Talk about love at first sight!

We teamed up with our friends at Knowrish Well to bring you these pretty and delightful Vegan Choc-Rose Cheesecakes. They might be small in size but they deliver big on flavour. Quick and easy to make, it’s a bake-free treat that everyone will enjoy.

For the gorgeous pink colour and delicious taste of creamy strawberry with a hint of rose, we used Knowrish Well – Gypsy Rose Super Latte.

We also used our Nut Mylk Base to make milk but you can choose from any of our flavours. Simply combine a serve of the base with water and blend for one minute!

This recipe contains oats, so for a gluten-free option, you can swap the oats out for almonds.

We love this recipe because it’s…

– Vegan
– Raw
– Refined sugar-free
– High protein
– Rich in antioxidants

 

Ingredients

Base
  • 1/2 C even mix of oats, activated buckwheat and shredded coconut
  • 1/2 C medjool dates pitted (soaked in boiling water for 5 minutes)
  • pinch salt
  • 1 tbsp cacao
Filling Topping
  • 1/4 C melting chocolate

Steps

1

Place all the 'base' ingredients into your food processor and blitz for 10 seconds or until you have a smooth but still 'bitsy' as you want a crunchy base.
2

Use a muffin tray to set your cheesecakes. Lightly grease with coconut oil. To make it easier to remove your cakes, cut a strip of baking baking paper (width 2cm) and place over muffin tray slots. This will make it easier to remove your cheesecakes once they set.
3

Press base mixture into muffin tray and set aside.
4

Clean your food processor, then place all the filling ingredients in a blend on high until you have a smooth, lump-free consistency. This may take a little while depending on your food processor, so blend away!
5

Pour mixture into muffin tray slots and place in the freezer while you prepare the chocolate sauce.
6

Melt the chocolate in the microwave or double boil.
7

Take the cheesecakes out of the freezer. Drizzle chocolate over cakes and place back in the freezer to set – this will take up to 2 hours.
8

Cheesecakes are best served once a little melted. Keep in the fridge or if they stay in the freezer, leave them at room temperature for 10 minutes before enjoying!

Leave a Reply