Chocolate No Bake Mini Cheesecakes

INGREDIENTS

CRUST

8 oz Simple Mills Chocolate Brownie Sweet Thins (little less than two boxes)

1/4 cup vegan butter

1/2 tsp salt

FILLING

1/2 cup Hu Kitchen Keto chocolate chips

1/2 cup coconut cream

1 1/2 cups Violife vegan cream cheese (approx 3 containers)

3/4 cup vegan coconut yogurt

2 Tbs powdered sugar

3/4 cup date sugar

fresh strawberries, for garnish

3" mini cheesecake pan with removable base

PROCESS

CRUST

Add the cookies and salt to your food processor and pulse for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.

Press the cookie mixture into the base of mini cake tins.

Smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.

GANACHE

Heat the coconut milk in a saucepan over medium until gently simmering, but not boiling.Add the chocolate chips to the pan.

Mixing constantly to ensure no burning.

Remove from heat, allow it to sit uncovered for 5 minutes. Stir the mixture with a metal spoon until completely smooth.

FILLING

Add the cream cheese and yogurt to a large mixing bowl and whisk using an electric hand mixer for 2-3 minutes, until smooth and fluffy.

Whisk in the sifted powdered sugar, followed by the date sugar, and whisk again until combined.

Once cooled, add the ganache in 2-3 spoonful increments, whisking each time until evenly mixed.

Evenly distribute it into the mini cake pans.

Use a spatula or spoon to smooth out the tops and place them in the freezer to set for 4 hours.

Once set, carefully remove them from the molds by pushing up the removable base, you can run a warm cloth around the outside of the tins to help loosen them if needed.

Allow them to defrost at room temperature for an hour before serving, and garnish with fresh berries.