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Mini Vegan Choc-Rose Cheesecakes

Mini Vegan Choc-Rose Cheesecakes

By September 23, 2021No Comments

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!

Featured products

Any of our Mylk Bases will work for this recipe

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