Chocolate Orange Mini Cheesecake
By Nicole Bowman
Make your desserts even healthier with these Vitamin C-packed, no bake chocolate orange mini cheesecakes featuring CanPrev’s Liposomal Vitamin C.
Vitamin C is known to help protect against cell damage, support
immune function, wound healing, healthy bones, cartilage, teeth and gums and is essential for the formation of collagen and tissue repair.
Servings
4
Prep Time
45 mins
Ingredients
Base
- 10 medjool dates
- 1/2 cup almonds
- 1/2 cup pistachios
- 1/2 cup rolled oats
- Pinch of salt
- 1/2 cup coconut milk
- Salt and pepper to taste
- 4 scoops L-Glutamine powder
Filling
- 1 cup cashews
- 1/2 cup full fat cottage cheese or Greek yogurt
- 1/2 cup dark chocolate chips, melted
- 1/4 cup coconut cream
- 2 heaping tablespoons cocoa powder
- 2 tablespoons maple syrup
- Juice from 1 orange
- Orange zest from 1 orange
- 2 tablespoons of Liposomal Vitamin C
Directions
- Start by soaking your dates and cashews separately in hot water until soft (at least 1 hour for dates and 3 hours for cashews). Drain and then set aside.
- For the crust, use a food processor to pulse the almonds, pistachios, oats, salt and soaked dates until a malleable paste forms.
- Line a muffin tin with cups and divide the crust mixture evenly among the cavities, pressing down flat with the bottom of a spoon.
- Place in the freezer while you make the filling.
- Place all the ingredients for the filling into a high speed blender and process until smooth.
- Divide the cheesecake filling among the muffin tin and gently tap the tray against your counter to remove any air bubbles and ensure an even layer.
- Freeze for about 5 hours or until firm and enjoy.
- Cheesecakes should be stored in the freezer and stay good up to 2
months in an air-tight container.
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Meet the Creator
Meet the Creator
Nicole Bowman
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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