Mini Chocolate Cheesecakes w/ Dark Chocolate-Almond Crust {No-Bake & Sugar Free!}
Ingredients
Crust:
1 cup raw or unsalted dry roasted almonds (ground in a blender or food processor)*
6 tablespoons unsweetened cocoa powder
3 tablespoons pure maple syrup
3 tablespoons unrefined coconut oil
½ teaspoon sea salt
*Can substitute 1½ cups almond meal.
Filling:
8 oz. cream cheese, at room temperature
2 cups fat free cottage cheese
2 teaspoons vanilla extract
2 tablespoons chia seeds
¼ cup cocoa powder
4 tablespoons pure maple syrup
1 tablespoon lemon juice
4 tablespoons unsweetened almond milk
Instructions
In a blender (I use a Blendtec) or food processor, mix together all of the crust ingredients.
Spoon a heaping tablespoon of the crust mixture into each cup of a muffin tin. Press the mixture evenly along the bottom and up the sides of each cup.
For the filling, add all ingredients into a high powdered blender and blend for 1-2 minutes or until completely smooth. Spoon into prepared crusts, cover and refrigerate 2-3 hours or until firm.
Top with fresh strawberries or raspberries and enjoy!
Refrigerate any leftovers.
Notes
{serving size = 1 mini cheesecake - recipe makes 12 servings}
209 calories, 14g fat, 3.5g fiber, 8.7g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Mini Chocolate Cheesecakes.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/mini-chocolate-cheesecakes-wdark-chocolate-almond-crust-no-bake-sugar-free/