Click here to printChoc Caramel Cheesecake Bites
The combination that barely loses - chocolate and caramel. These little cheesecake bites are super easy to make and a total crowd pleaser. Consisting of 4 distinct layers, each working to contribute to a melt in your mouth experience, it’ll be hard to stop at just one! Store in the freezer for whenever you get that craving.
Makes 9 bites
ingredients
Base
- 1 cup walnuts
- ½ cup medjool dates, pitted
- 2 tbsp Cacao Powder
- 2-3 tbsp rice malt syrup
- 1/8 tsp salt
Filling
- 1 ½ cups Cashews, soaked overnight
- ½ cup rice malt syrup
- ½ cup Coconut Oil
- ½ tsp Vanilla Powder
Caramel
- 1 cup medjool dates, pitted
- ¼ cup Coconut Oil
- ½ cup almond butter
- ½ cup rice malt syrup
- 1 tsp Vanilla Powder
- ⅛ tsp salt
Chocolate
- ⅓ cup Cacao Powder
- ½ cup Coconut Oil, melted
- ¼ cup maple syrup
- ½ tsp carob powder (optional)
method
- Step 1 :To make base, reduce walnuts into small pieces in the food processor.
- Step 2 :Add dates, cacao powder, rice malt and salt and process until combined and sticky.
- Step 3 :Press base into muffin tray and freeze.
- Step 4 :To make filling, drain cashews and process with rice malt, coconut oil and vanilla. Process until smooth and creamy.
- Step 5 :Spread filling over base and freeze for at least 1 hour.
- Step 6 :Make the caramel by processing all ingredients until smooth.
- Step 7 :Spread caramel over filling. Freeze till set (at least 4 + hours).
- Step 8 :Once cake is set, make chocolate by whisking ingredients in a small bowl until well incorporated.
- Step 9 :Spread a tablespoon of chocolate evenly over slice and serve.
- Step 10 :Best consumed within 20 minutes of removing from freezer.
Article printed from Loving Earth: https://lovingearth.net/