Mini Vegan Choc-Rose Cheesecakes by Ulu Hye

Prep time

10 minutes

Cook time

10 minutes

Total time

20 minutes

Servings

How to make Ulu Hye's

Mini Vegan Choc-Rose Cheesecakes

Talk about love at first sight!

We teamed up with our friends at Knowrish Well to bring you these pretty and delightful Vegan Choc-Rose Cheesecakes. They might be small in size but they deliver big on flavour. Quick and easy to make, it’s a bake-free treat that everyone will enjoy.

For the gorgeous pink colour and delicious taste of creamy strawberry with a hint of rose, we used Knowrish Well – Gypsy Rose Super Latte.

We also used our Nut Mylk Base to make milk but you can choose from any of our flavours. 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

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.

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.

Press base mixture into muffin tray and set aside.

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!

Pour mixture into muffin tray slots and place in the freezer while you prepare the chocolate sauce.

Melt the chocolate in the microwave or double boil.

Take the cheesecakes out of the freezer. Drizzle chocolate over cakes and place back in the freezer to set – this will take up to 2 hours.

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