Chocolate Mud Chip Cheesecakes

11 840 439
Ingredients Minutes Calories
Prep Cook Servings
8 h 6 h 18
Chocolate Mud Chip Cheesecakes
Health Highlights


3 cup whole Almonds, raw (soaked overnight)
1 cup Coconut, shredded
1 1/4 cup Agave nectar (syrup)
1 cup pitted Dates
1 cup Coconut oil
1 cup Coconut milk, sweetened
2 medium Lemon
60 gm Kumquat (jam or marmalade)
1 cup Cocoa powder, unsweetened
1/2 cup Cacao nibs, raw
1 dash Sea Salt



Process 1 cup almonds and coconut together until fine, starting on a low speed and gradually working to a higher one.
Add 1/4 cup agave, and then the dates one at a time while the processor is going until the mixture becomes sticky.
Press the mixture into cupcake/muffin cups


Blend 2 cups almonds in food processor until fine.
Add all 1 cup agave, coconut oil and coconut milk and blend until smooth.
Divide the mixture into two separate bowls.

Lemon, Kumquat and Coconut Filling:

Mix the lemon, marmalade and coconut into half the filling mixture
Spoon into cupcake/muffin cups on top of base
Freeze for 6-8 hours.

Dark Chocolate Mud Chip Filling:

Mix cacao/cocoa into half the filling mixture
Spoon into cupcake/muffin cups on top of base
Sprinkle cacao nibs on top and press down gently.
Freeze for 6-8 hours.

Nutrition Facts

Per Portion

Calories 439
Calories from fat 269
Calories from saturated fat 132
Total Fat 29.9 g
Saturated Fat 14.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 9.1 g
Cholesterol 0
Sodium 49 mg
Potassium 367 mg
Total Carbohydrate 39 g
Dietary Fiber 9.1 g
Sugars 26.2 g
Protein 7.8 g

Dietary servings

Per Portion

Fruit 0.4
Meat Alternative 0.7

Energy sources