KETO CHOCOLATE-PITAYA CHEESECAKE BITES

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KETO CHOCOLATE-PITAYA CHEESECAKE BITES

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Yield: 15-201x2x3x4x5x

Author: Ligia

Prep time: 2 H & 30 MTotal time: 2 H & 30 M

IngredientsUSMetric

Crust

• 2 Cups Pecan Flour ( which can be obtained from mixing pecan nuts in a food processor )
• 1 Cup Coconut Milk Powder
• ¼ cup melted coconut oil
• 1 tbsp water

Cheese Cake layer

• 300 grams vegan cream cheese
• 175 grams coconut whipped cream
• 1-2 TBSP Vegan Cocoa Powder @SANTABARBARACHOCOLATE
• 2 TBSP pink PITAYA freeze dried powder ( check out my instagram to get a code )
• Drops of Liquid Sweetener Monk Fruit OPTIONAL ( I’ve used 9 drops which equals ½ tbsp of sugar, you can use more if you like )
• Toppings: 1/2 cup unsweetened cocoa chips from @santabarbarachoclate +1 tbsp coconut oil to help with melting

Instructions

Crust

1. Using a spatula mix all ingredients in a clean bowl, until well combined.
2. Spread the cheesecake bites mold ( I've used a mini cupcakes mold) ( or you can use what you have at home ) making sure to press down . Place the mold in the freezer while working on the cheesecake layer.

Cheese Cake Layer

1. Start by adding cream cheese and coconut whipped cream to a bowl.
2. Using a hand mixer, mix on low for 2 minute and switch to medium after that. You should be getting a nice whipped cream texture.
3. Add cocoa, pink pitaya powder, monk fruit sweetener and mix again for a few minutes until everything is nicely combined .
4. Take out the cupcakes mold from the freezer and spread the cheesecake layer evenly over the cheesecake bites .
5. Place back in the freezer for at least 2 hrs.
6. After 2 hours take out and decorate with melted vegan cocoa chips from Santa Barbara Chocolate .
7. ENJOY .

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Tag @ligiasfreshbowls on instagram and hashtag it # overnight oats