Chocolate Mocha Cheesecake Cups Recipe {Raw + Gluten Free}

These Chocolate Mocha Cheesecake Cups are a guilt-free summer treat that not only fills you with healthy fats from the cashews but provides you with a burst of natural energy.

Chocolate Mocha Cheesecake Cups | Britt's Blurbs

This is about the time I begin to complain about living in the Atlanta area. It’s SO hot. This northern girl still has to get adjusted every summer to the humidity. Save me.

But lucky for me, I have these tasty chocolate mocha cheesecake cups to cool me down. Yes, that’s correct. All of that goodness packed into one little, cute cup.

Chocolate Mocha Cheesecake Cups | Britt's Blurbs

I used my base cheesecake recipe from my Strawberry Rhubarb Cheesecake and turned it into cheesecake cups. These individually sized treats are great for prepping ahead on Sunday then storing in your fridge to enjoy all week long. Since they’re made with cashews and dark chocolate chips they’re not THAT bad for you. I actually consider them like a dessert granola bar to provide my body with the fuel to rebuild muscles when I sleep. Ya’ll can thank me later <— wait. Yes, I apparently say ya’ll now but still can’t handle that heat.

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Chocolate Mocha Cheesecake Cups {Raw + Gluten Free}

These Chocolate Mocha Cheesecake Cups are a guilt-free summer treat that not only fills you with healthy fats from the cashews but provides you with healthy energy.

  • Author:
  • Prep Time: 150
  • Cook Time: 30
  • Total Time: 3 hours

Ingredients

  • 2 cups cashews
  • 3 cups water
  • 2 cups dark chocolate chips
  • 1 tbsp. ground coffee
  • 1 tsp. organic vanilla extract

Instructions

  1. Add the cashews and water to a bowl and let the cashews soak for at least 2 hours. The longer the better.
  2. Once the cashews have soaked, drain off the water.
  3. Add the cashews, vanilla extract, and ground coffee to a food processor or high-speed blender.
  4. Blend the cashew mixture until it becomes thick and fluffy.
  5. Line a muffin tray with cupcake liners.
  6. Scoop 2 tbsp. of the cashew mixture and, using your fingers, press down along the bottom of the cupcake tray.
  7. Continue this for the rest of the cups or until cashew batter is used up.
  8. Melt the chocolate chips by using a double boiler or adding water to a pot and placing the chocolate chips in a glass bowl on top of the pot.
  9. Using a spoon, scoop the melted chocolate on top of the cashews.
  10. Freeze for 20 minutes or store in an air-tight container in the freezer.

Notes

  • If you’re serving these fresh from the freezer, let them thaw for a few minutes before eating.

Chocolate Mocha Cheesecake Cups | Britt's Blurbs

*If you’re looking for a delicious coffee to try in this recipe, try my friends at East Pole Coffee. This is not sponsored in any way. I just love supporting brands that I use and truly believe in. These guys are local to Atlanta and roast some pretty amazing stuff. Check em’ out and order them online. Local Atlantans look for their store-front coming soon!

Chocolate Mocha Cheesecake Cups | Britt's Blurbs

Enjoy!!

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