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Vegan Choc Cheesecakes

June 19, 20261 min read

Rated 5.0 stars by 1 users

Servings

15 minutes

220

Thick and creamy, what’s not to love about these decadent mini vegan cheesecakes made using VPA’s Chocolate Premium Plant Protein.

Author:

Sarah Ham

Combine biscuits with coconut oil and press mixture into a silicone muffin tray. Place in the fridge to chill.
Meanwhile, blend the tofu, coconut cream, coconut oil, maple syrup and protein powder in a blender until smooth.
Add the melted chocolate and blend again.
Pour filling over the bases and leave in the fridge to set for a few hours or overnight.