Eating right for your skin can be hard... so I wanted to share these to-die-for chocolate treats to satisfy your sweet tooth, and keep your skin happy at the same time! These babies are dairy-free, refined-sugar-free, gluten-free, and I'm obsessed.
What You Need
BASE
- 1/2 cup Almonds
- 3 TBSP Cacao powder
- 4 pitted medjool dates (soaked for 15 min in boiling water
- 1 tsp Vanilla extract
FILLING
- 2 cups cashews soaked for 5 hours
- 1/2 cup of either coconut sugar or maple syrup
- 1/3 cup coconut oil
- 1/2 cup cacao powder
- 1/3 cup almond milk (or soy)
- 2 tsp Vanilla extract
Method
BASE
Add all base ingredients except the dates to a food processor and pulse for 30 seconds, then add the dates and pulse until crumbly. Press the base mix into a muffin tin, then put the tin in the freezer.
FILLING
Blend all filling ingredients in a food processor until super smooth and creamy, then spoon into the muffin tin, and pop it back in the freezer for a few hours. For the chocolate shell topping, melt two blocks of dairy-free chocolate ( I use Loving Earth) and pour on top of the cheesecakes while still in the tin. Let them freeze for another hour, and enjoy!
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