Vanilla Bean Hazelnut Cheesecake Bites
Author: 
Recipe type: Dessert
Cuisine: Gluten-free, Vegan, Refined sugar-free
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Crust
  • 1 cup nuts (1/3 cup raw cashews, ⅓ cup raw pecans, ⅓ cup roasted hazelnuts) *
  • 4 dates, pitted
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
Cream
  • ¾ cup cashews, soaked for 6 hours (or overnight) and strained
  • ¼ cup roasted hazelnuts
  • 5 tbsp maple syrup
  • ¼ cup unsweetened almond milk
  • 2 tsp vanilla extract
  • 1 tsp vanilla beans
  • ½ tsp salt
Optional, but recommended
  • dash of espresso powder
  • dash of nutmeg
Drizzle
  • ½ cup vegan chocolate (refined sugar-free if possible)
  • ½ tbsp coconut oil
Instructions
  1. Line a 24 cup mini muffin pan and grease a mini loaf pan.
  2. Blend all crust ingredients in a food processor into a sticky mixture. Place them in the muffin pan and mini loaf pan. Refrigerate them when you work on the cream.
  3. Blend all the cream ingredients together on a high setting until a smooth consistency is reached.
  4. Scoop the cream into the prepared crust. Tap it against a table top to ensure there are no bubbles. Place it in the freezer for an hour.
  5. Meanwhile, melt your chocolate (in the microwave at 30 second intervals, mixing in-between). Then add in your coconut oil. After an hour of the cheesecakes freezing, with a fork, drizzle the chocolate mixture over the cheesecakes.
  6. Freeze for an additional 4 hours. Serve (or keep frozen).
Notes
* You can really choose whatever combination you want
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/vanilla-bean-hazelnut-cheesecake-bites/