Mini Chocolate Chestnut Cheesecakes
Chestnuts are the perfect ingredient for many vegan desserts for so many reasons! I’ve used them in my caramel as they’re naturally sweet and creamy so work well as a dairy replacement when blitzed, plus they are a wonderful binding ingredient so I’ve also added them to the biscuit base so they add rich flavour and texture.
1 Hour 30 Minutes
Suitable for gluten-free and vegans
- 150g oats
- 100g Merchant Gourmet Whole Chestnuts
- 100g almond butter
- 140g maple syrup
Chestnut date caramel
- 75g dates, pitted weight
- 50g Merchant Gourmet Whole Chestnuts
- 50g almond butter
- 2-4 tbsp date water
- 250g vegan cream cheese
- 50g almond butter
- 25g maple syrup
- 200g dark chocolate, refined sugar free where needed
- 12-14 Merchant Gourmet Whole Chestnuts, chopped
- Fruit on top (pomegranate/raspberries)
- Soak the dates for the caramel in boiling water for 10 minutes, drain and keep the water. Line 12-14 muffin tin holes with a strip of parchment paper to allow you to lift the cups out.
- Make the base: add the oats and chestnuts to the blender and blend on medium-high power until crumbled. Now add in the almond butter and maple syrup and blend again until sticky and combined.
- Divide the mix into 12-14 pieces, roll into balls and press down into the holes to make flat bases. Pop in the fridge.
- Make the chestnut date caramel: add all of the ingredients (starting with 2 tbsp date water) into a small blender attachment and blend on medium-high until smooth, adding more date water as needed until creamy.
- Make the cheesecake filling: stir together all the ingredients until smooth.
- Divide the cheesecake mix between the bases and smooth over the tops. Now add on the date caramel and spread over the tops. Pop in the fridge to chill slightly.
- Melt the chocolate and then pour and spread over the cheesecakes. Top with the crushed chestnuts and some fruit, if desired, and allow to set in the freezer for 1-2 hours.
- Carefully lift the cups out using the parchment strips and enjoy straight away. Keep in the fridge for up 1 week or 1 month in the freezer.
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