Vegan Neapolitan Cheesecakes
Hands up if you grew up with Neapolitan Icecream in your house!
I know I did. Which flavour did you always go for?
My parents used to have vanilla, I'd have strawberry and my brother would have chocolate. But then I would move back and forth between a scoop of the lot, or just chocolate. That's what was always so great about this option. The best of three!
I originally made Neapolitan cheesecakes back in January 2015 - you can scroll back on my Instagram account to find them. They looked pretty, but being one of the first raw treats I made, the recipe was convoluted! So here's the much improved version.
I used beetroot powder for the gorgeous pink colour and cacao powder for the chocolate base. If you wanted an extra layer of chocolate cream as well, just reserve a little extra of the vanilla filling and mix through some cacao.
I also added some cacao nibs to the base for some extra crunch and superfood power, but they are optional.
I topped with a delicious refined sugarfree cacao coconut icing, which is perfect for that extra chocolate flavour and for display purposes to wow your friends! But again it's optional, and they are perfectly delicious without it.
I hope you give them a try!
Vegan Neapolitan Mini Cheesecakes
(Serves 12 mini cheesecakes, 6 normal muffin, or 1 small round cheesecakes)
1/2 cup almonds
1 Tbsp Cacao powder
1/4 cup dried dates (chopped, soaked for 15 mins in boiling water and drained)
1/8 cup desiccated coconut
1 Tbsp cacao nibs (optional)
Blend almonds, cacao and coconut in a food processor for a few seconds until a meal forms.
Add the drained chopped dates and blend quickly again
Stir through the cacao nibs if using
Mixture should be firm and stick together. If too wet add some almond meal, if too dry add a drop of water
Press a teaspoon or two into the bases of some silicon mini molds
Put int he freezer while you make the filling
1 cup cashews (soaked in water overnight or boiling water for at least 30 mins - then drained)
1/4 cup coconut sugar, rice malt syrup, granulated stevia or natural sweetener to taste
1 Tbsp soy lecithin granules (optional)
1/4 cup coconut oil
1/3 cup coconut milk
2 tsp vanilla extract
Blend in a high powered blender until smooth
Pour out 3/4 cup of vanilla filling and set aside
With the remaining filling in the blender add:
1/2 cup frozen strawberries
1 tsp beetroot powder
1 tsp strawberry essence
Spoon vanilla and strawberry filling on top of bases in your preferred pattern.
Place in the freezer overnight to set.
Store and eat straight from the freezer. Take out 5-10 mins before consuming.
Optional Choc coconut cream topping
1 tin coconut cream (chilled and scoop out thick cream part only)
1/4 cup stevia icing mix or icing mixture
1-2 Tbsp cacao powder (to preference)
Blend with electric mixer until fluffy
Pipe onto cheesecakes