Is there anything more exciting than chocolate cheesecake in ball form? With the incredibly creamy white chocolate centre, the oaty cheesecake shell, the raw chocolate coating and our favourite cacao nibbles for an added crunch, dessert has never been better!
Makes: 15 bombs
White Chocolate Centre
1/2 cup soaked cashews
1/3 cup coconut butter
3 tbsp CHOC Chick raw cacao butter beans, melted (18 beans)
2 tbsp maple syrup
2 tbsp water
½ tsp vanilla
3 ½ cup oat flour
4 tbsp CHOC Chick raw cacao butter beans, melted (26 beans)
½ cup tbsp maple syrup
¼ tsp salt
30g CHOC Chick raw cacao nibbles
CHOC Chick simple raw chocolate (recipe can be found here), melted
Put all of the ingredients for the 'white chocolate centre' into a blender and blend until smooth and creamy. Pour a little mixture into each of the 15 moulds (we used a half round silicone mould) and place in the freezer to firm up.
For the Cheesecake Shell
Place all of the ingredients into a food processor and pulse until a dough forms. Measure out 30g of dough and roll into a ball. Press flat and then put 1 of the solid white chocolate centres into the middle of the dough. Fold the dough around the white chocolate centre and roll until smooth, then place on a plate. Repeat this step with the rest of the white chocolate centres, then place in the fridge to firm up.
Once the cheesecake bombs have firmed up, coat in raw chocolate and then sprinkle cacao nibbles over each of the bombs.
Store in the fridge until ready to eat.
Vegan | Gluten-free | Dairy-free | Refined-sugar free