Mini Moringa Cheesecakes
A slight tang from the goat cheese, just the right amount of sweetness, and natural green color accompanied by tons of protein, potassium, and vitamins A, B, and C from Moringa. These miniature cheesecakes are absolutely delicious and loaded with hidden vegetables.
A slight tang from the goat cheese, just the right amount of sweetness, and natural green color accompanied by tons of protein, potassium, and vitamins A, B, and C from Moringa. These miniature cheesecakes are absolutely delicious and loaded with hidden vegetables.
- 1 cup pecans
- 1 cup walnuts
- 2 tablespoons coconut oil
- 2 dashes cinnamon
- 1 teaspoon coconut sugar (optional)
- 8 ounces plain organic goat cheese
- 1/2 cup parsnip puree
- 1/2 cup coconut yogurt (homemade)
- 1/2 cup maple syrup
- 2 pasture-raised eggs
- 1 teaspoon vanilla
- 2 teaspoons moringa
- dash real salt
- 1 cup raw cacao butter
- 1/2 cup coconut butter
- 1 teaspoon maca root
- 1 teaspoon moringa powder (I used Kuli Kuli)
Preheat oven to 350 degrees
- Pulse nuts in a blender on pulse setting until finely ground, being sure not to let the nuts turn into nut butter. You can use the salsa setting on the ninja blender making sure to stop and wipe down the sides.
- Remove from blender and mix in coconut oil, cinnamon, and coconut sugar until well combined.
- Divide evenly into a lined muffin tray and push down into the bottom of the muffin cups, making a firm lining of the nut mixture.
- Blend all ingredients in a blender until well combined
- Pour evenly into the muffin tins on top of the nut crust
- Bake for 25-27 minutes or until a knife comes out clean. Let cool and then serve and enjoy!
Melt 1/2 cup of cacao butter and 1/4 cup of hte coconut butter on very low heat in a pot on the stove. Whisk in maca root until all ingredients are melted and combined
Pour luke warm white chocolate mixture into molds, transfer to refrigerator and let cool for 15-25 minutes or until firm
Melt remaiing cacao butter and coconut butter in another soup pot on the stove on very low heat. Whisk in moringa until combined.
Pour lukewarm green chocolate mixture into molds on top of the white chocolate. Transfer to the refrigerator and let cool for 15-25 minutes or until firm
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 9g45%
- Sodium 102mg5%
- Potassium 179mg6%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 11g
- Protein 9g18%
- Vitamin A 690 IU
- Vitamin C 4 mg
- Calcium 101 mg
- Iron 2 mg
* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!
- Pour a thin layer of white chocolate first so that some of the mold is empty. This allows the green chocolate to appear.
- Keep the chocolate on low and watch it closely to prevent burning
- Don't over-pulse the nuts, they need to stay crumbly. Over blending will turn them to nut butter and ruin the texture.
Find the molds here.
And the Moringa here.
Inspired by Will Frolic For Food's Pumpkin Cheesecakes.