Ice Cube Tray Vegan Cheesecake Bites Recipe

With no egg or dairy, these raspberry and chocolate ripple cheesecake bites are completely vegan. Plus, theyre made using an ice-cube tray so theyre super easy and are perfect to keep in the freezer for when unexpected guests drop by.

The ingredient of Ice Cube Tray Vegan Cheesecake Bites Recipe

• 110g 2 3 cup raw cashews
• 80ml 1 3 cup cup coconut cream
• 60ml 1 4 cup maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp coconut oil melted cooled
• 12 raspberries chopped
• 6 chocolate ripple biscuits crushed

The Instruction of ice cube tray vegan cheesecake bites recipe

• place the cashews in a glass or ceramic bowl and cover with cold water cover with plastic wrap and set aside for 8 hours or overnight to soak
• cut 12 small strips of baking paper and use to line twelve 40ml 2 tablespoon ice cube moulds extending up the side of each
• drain the cashews and transfer to a blender add the coconut cream maple syrup lemon juice vanilla extract and 1 tablespoon of the coconut oil blend until smooth
• divide the raspberries among each ice cube mould and pour the cashew mixture over place in the freezer for 20 minutes or until just firm
• mix the crushed biscuits and remaining 1 tablespoon of coconut oil together spoon evenly over each cheesecake bite and press with the back of a spoon freeze for 2 hours or until set slide a knife down each side of a cheesecake bite to loosen and then use the baking paper strips to ease the cheesecake bites out of the moulds

Nutritions of Ice Cube Tray Vegan Cheesecake Bites Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post