If you’re looking for a healthy and refreshing, yet decadent dessert, make these your next mission in the kitchen! These mini cheesecakes are made with oats, almonds, cashews, mint extract, spirulina, and coconut oil, among other good-for-you ingredients. Talk about a superfood dessert!

Mini Mint Chocolate Cheesecakes [Vegan, Gluten-Free]

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Serves

12 mini cheesecakes

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Ingredients

For the Crust:

  • 1 1/2 cups pitted Medjool dates
  • 1/2 cup raw unsalted almonds
  • 1/3 cup gluten-free oats
  • 1 teaspoon vanilla extract

For the Cheesecake:

  • 1 1/2 cups raw cashews, soaked overnight
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 2 teaspoons apple cider vinegar
  • 1/4 cup agave nectar or other liquid sweetener
  • 1 teaspoon spirulina
  • 2-3 tablespoons almond milk
  • 2 tablespoons coconut oil

For the Chocolate layer:

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Preparation

  1. In a food processor, add dates, almonds, oats, and vanilla. Pulse until ingredients are well blended and form a ball.
  2. Grease or line a 12-cup muffin tin.
  3. Press a rounded tablespoon of the crust mixture into the bottom of each cavity.
  4. Add cashews, vanilla, mint, vinegar, agave nectar, spirulina, almond milk, and coconut oil to a blender. Blend on high until completely smooth.
  5. Spoon mixture over the crust layer. Place muffin tin in the freezer.
  6. Melt chocolate with coconut oil. Take muffin tin out of the freezer and spoon melted chocolate, evenly, into each cavity.
  7. Place back in freezer for a couple of hours. Keep in freezer until ready to serve.
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