SEASON TO SEASON EATING
  • Home
  • About
  • Recipes
  • Photography
  • My pantry
  • Inspire
  • Contact me

Mint Chocolate Cheesecake Bites

3/16/2013

5 Comments

 
Picture
Cashews + chocolate = pure bliss! I love using cashews to create decadent desserts they never let me down, these cheesecake bites are a perfect example of this. Cashews create a perfect smooth and creamy cheesecake-like texture that really is unique in of itself! When I was little cheesecake was my favorite dessert, by far. We never did really perfect homemade cheesecake, but I sure did enjoy eating it at restaurants! Thanks to this recipe, I can have my cake and eat it too, no more sugar hangovers after indulging in that favorite dessert! 

For this recipe I combined the creamy texture of cashews, decadent dark chocolate and refreshing mint to create a dessert worthy of remembering. Cashews although they might taste like a sinfully delicious treat, but are packed with vitamins and minerals (just as are all nuts and seeds). Cashews contain a healthy amount of manganese and copper, an important component of some enzymes. These odd shaped nuts are actually the seed of the cashew apple, which is enjoyed in Brazil and the Caribbean as a delicacy. Mint, you either love it or hate it, while it can be overpowering, it can also be used to add a second dimension to many dishes! In some curry dishes mint is used to balance the flavors, and in some indian dishes the herb is used to calm the heat a little. Mint also comes in many different varieties, afar from the typical peppermint, comes spearmint, pineapple mint and catmint to name a few. Mint has also been used for many years as a herbal remedy, due to its ability to calm upset stomachs, help the body detox, help cure allergies and asthma, whiten teeth, help relieve headaches and calm the body. Mint is also commonly used in aroma therapy since it helps create such a relaxing atmosphere. This versatile herb can also be grown in most climates or indoors as it is very hardy. Coconut oil adds even more nutrition to these treats seeing that it helps with weight loss, Alzheimer's decease and not to mention helps with dry skin during the winter months! As you can see, while this dessert might taste sinful, it also has a powerful amount of nutrition, so feel free to indulge a little! 
Picture
Picture

Mint Chocolate Cheesecake Bites

Gluten Free, Vegan, Low Carb, Raw

Ingredients:

1 cup raw cashews (soaked for about 5 - 8 hours)

1/4 cup cold coconut oil

1/3 cup honey or agave nectar

4 - 6 tbs water

1/4 cup loosely packed fresh mint leaves

1/4 tsp spirulina powder (optional)

For the chocolate:

6 tbs cocoa powder (I used dark)

2 tbs raw honey or agave

2 tbs coconut oil (melted) 

Instructions:

Soak cashews and assemble all ingredients. Add 4 tbs water, the honey or agave, and mint leaves to a high speed blender and blend on high until the mint leaves are almost liquified. Next, add in the soaked cashews, spirulina powder and coconut oil. Blend on high, using a plunger attachment (or alternately stop the blender and stir with a spoon), until everything is smooth and creamy. 

Line a rectangular freezer safe dish (mine was about 5 by 7in) with parchment paper. Pour your mint filling into the dish and set it in the freezer for about 4 hours or overnight. While the filling is hardening up, prepare your chocolate layer.

For the chocolate, slowly melt the coconut oil using a small skillet, then add in the cocoa powder, one tbs at a time, and stir to combine. Finally add in your sweetener and continue stirring until the mixture is smooth and creamy. To assemble, pour the prepared chocolate over the mint mixture and quickly spread around to coat the entire top. The chocolate will harden almost instantly but just to make sure, place the bites back into the freezer for anther hour or so. 

Once the chocolate has hardened, cut the cheesecake bites into 1 square inch pieces with a sharp knife (don't worry if some of the chocolate pops off the tops). Garnish with fresh mint before serving, enjoy! These will keep in the freezer for about a week. 

*In some of the pictures I made a chocolate layer for both sides, but I found that this made the chocolate pop off too much. If you still desire to have chocolate on both sides, simply double my chocolate recipe. 
*If you do not like mint, try adding some vanilla instead of mint and some spinach to keep the color green! 

Picture
Picture
Post by: Rebecca


               Featured Articles from FEM by mgid:
Place your ad here
Loading...
5 Comments
Dawn @ Florida Coastal Cooking link
3/18/2013 01:37:44 am

What a lovely blog you have here! These cheesecake bars are lovely - using cashews to replace dairy is one of my favorite tricks for those who say they could NEVER give up dairy.

Reply
Rebecca link
3/18/2013 07:14:35 am

I completely agree, I actually prefer vegan cheesecakes over my childhood favorites!

Reply
Abby @ The Frosted Vegan link
3/19/2013 01:00:04 am

Ohh these look so refreshing and delicious!

Reply
Mikayla Glover
3/25/2013 01:00:06 am

Thanks so much this looks amazing!!!

Reply
Chennai Hotels link
9/2/2014 07:01:24 pm


Well somehow I got to read lots of articles on your blog. It’s amazing how interesting it is for me to visit you very often.

Reply



Leave a Reply.

    About the editor

    Picture






    Rebecca is a passionate young cook who enjoys cooking with the freshest ingredients possible, foraged straight from the earth. Season To Season Eating was created to show the world how beneficial it is to find and prepare whole, nourishing foods seasonally and effortlessly. On any normal day you may find her wandering through the forest with herbs in hand or crafting beautiful things to share with friends.

    Popular Posts: 

    Valentine Citrus Juice 
    Ultimate RAW Brownie 
    Creamy Polenta with Mushrooms  
    Cheezy Cauliflower Bites
    Lemon and Ginger Kale Chips   
    Lemony Cheesecake Bites

    Categories

    All
    Appetizer
    Apple
    Autumn
    Avocado
    Baked
    Banana
    Bean
    Biscuit
    Bliss
    Blueberry
    Breakfast
    Cake
    Cardamom
    Carrot
    Cashew
    Cauliflower
    Chai
    Chocolate
    Christmas
    Coconut
    Comfort Food
    Cookies
    Dairy Free
    Dairy Free
    Dates
    Dessert
    Digestive Health
    Dinner
    Donuts
    Doughnuts
    Drink
    Easy
    Egg
    Fall
    Figs
    Food As Medicine
    Gluten Free
    Gluten-free
    Grain
    Granola
    Halloween
    Herbs
    Ice Cream
    Jam
    Low Carb
    Low-carb
    Lunch
    Muffins
    Nourishing
    Nut Free
    Nut-free
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pie
    Protein
    Pumpkin
    Raw
    Roasted
    Salad
    Side Dish
    Side-dish
    Smoothie
    Snack
    Soul Soothing
    Soup
    Spelt
    Spiced
    Spring
    Sprouted
    Squash
    Strawberry
    Summer
    Sweet
    Sweet Potato
    Thanksgiving
    Tomato
    Valentines Day
    Vegan
    Vegetarian
    Winter