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Prep time

Cook time

Total time

Servings

4
How to make Ulu Hye's

Mini Vegan Choc-Rose Cheesecakes

What a treat we have for you! We’ve joined forces with Knowrish Well to bring you these delightful and pretty little vegan choc-rose cheesecakes.

We can assure you these little cheesecakes are very quick and easy to make. No baking involved!

We used Knowrish Well – Gypsy Rose Super Latte in this recipe to give our vegan cheesecakes that gorgeous pink colour and delicious taste of creamy strawberry with a hint of rose 😍 .

We’ve used our Nut Mylk Base to make milk. You can use any of our bases. 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
  • 1/2 C raw cashews (soaked for at least 2 hours)
  • 1 tbsp coconut cream - non liquid part
  • 1 tbsp lemon juice
  • 1 tbsp melted coconut oil
  • 1/4 C nut milk (Made using Ulu Hye Nut Mylk Base)
  • 2 tbsp rice malt syrup
  • 1 tsp vanilla extract
  • 1 tsp Knowrish Well Gyspy Rose Super Latte
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

You will 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

Pull the cheesecakes out of the freezer. Drizzle chocolate over cakes and place back in the freezer to set. Will take up to 2 hours
8

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

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