How can I achieve the desired chunky texture for the nut crust?

After blending the dates, coconut oil, and salt, add the nuts and use the pulse button on your food processor to grind them, ensuring they remain slightly chunky rather than fully pulverized.

Why is a double boiler recommended for melting the coconut oil?

Melting coconut oil above steam in a double boiler helps to gently warm it without overheating, preserving its raw properties and ensuring a smooth consistency for the crust and fillings.

How do I create the swirl effect between the vanilla and mocha layers?

After applying the vanilla and mocha mixtures to the crusts, tap the pans lightly to settle them, then use a chopstick to gently swirl the two fillings together before freezing.

How should I store any leftover mocha cheesecake cream?

Refrigerate any leftover vanilla or mocha cream in a sealed container. The finished mini cheesecakes should be stored in the freezer and taken out 30 minutes before serving.

4 years ago

Raw Mocha Mini Cheesecakes
[Vegan]

Name: Raw Mocha Mini Cheesecakes [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: For the Crust:; 1 cup of pitted Medjool dates soaked for 15 minutes and drained; 1/4 cup of raw coconut oil melted above the steam in double boiler pot; 2 teaspoons pure vanilla extract; 1/4 cup of raw almonds; 1/4 cup of hazelnuts; 1/4 cup of pecans; 1/4 cup of raw sunflower seeds; Pinch of Himalayan pink salt; For the Vanilla Layer:; 1 cup of raw cashews soaked for 6 hours and rinsed; 1/4 cup canned coconut cream; 1/4 cup Maple syrup; 2 tablespoons raw coconut oil melted above the steam in double boiler; 1 teaspoon pure vanilla extract; Pinch of Himalayan pink salt; 2 tablespoons water; Blend all in blender until smooth.; For the Mocha Layer:; 1 cup of raw cashews soaked for 6 hours and rinsed; 1/4 cup canned coconut cream; 1/2 cup Maple syrup; 2 tablespoons raw coconut oil melted above the steam in double boiler; 1 tablespoon cacao powder; 1 teaspoon instant coffee; 2 teaspoons rum extract or liquor of your choice; optional; Pinch of Himalayan pink salt; 3 tablespoons water

LN By: Lena Novak

Author Bio

Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started... Read More

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Plated raw mocha mini cheesecakes with swirled vanilla and mocha layers, a visible nut and date crust, garnished with piped cream.

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Raw Mocha Mini Cheesecakes [Vegan]

Dairy Free

Vegan

Raw Mocha Mini Cheesecakes are delicate combination of two layers that will melt in your mouth with nutty crust layer.

Ingredients You Need for Raw Mocha Mini Cheesecakes [Vegan]

For the Crust:

1 cup of pitted Medjool dates soaked for 15 minutes and drained
1/4 cup of raw coconut oil melted above the steam in double boiler pot
2 teaspoons pure vanilla extract
1/4 cup of raw almonds
1/4 cup of hazelnuts
1/4 cup of pecans
1/4 cup of raw sunflower seeds
Pinch of Himalayan pink salt

For the Vanilla Layer:

1 cup of raw cashews soaked for 6 hours and rinsed
1/4 cup canned coconut cream
1/4 cup Maple syrup
2 tablespoons raw coconut oil melted above the steam in double boiler
1 teaspoon pure vanilla extract
Pinch of Himalayan pink salt
2 tablespoons water
Blend all in blender until smooth.

For the Mocha Layer:

1 cup of raw cashews soaked for 6 hours and rinsed
1/4 cup canned coconut cream
1/2 cup Maple syrup
2 tablespoons raw coconut oil melted above the steam in double boiler
1 tablespoon cacao powder
1 teaspoon instant coffee
2 teaspoons rum extract or liquor of your choice; optional
Pinch of Himalayan pink salt
3 tablespoons water

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How to Prepare Raw Mocha Mini Cheesecakes [Vegan]

For the 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.

For the 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.