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Mini Moringa Cheesecakes with White Chocolate Moons
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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.
Course Dessert
Cuisine gluten free, grain free, irish
Prep Time 15 minutes
Cook Time 30 minutes
Chocolate Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 369kcal

Equipment

  • Blender
  • Oven
  • Cupcake tins
  • Sun and Moon Silicone Molds

Ingredients

Crust

  • 1 cup pecans
  • 1 cup walnuts
  • 2 tbsp coconut oil
  • 2 dashes cinnamon
  • 1 tsp coconut sugar optional

Moringa Goat Cheesecake Filling

  • 8 oz 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 tsp vanilla
  • 2 tsp moringa
  • dash real salt

White and Green Chocolate Moons

  • 1 cup raw cacao butter
  • 1/2 cup coconut butter
  • 1 tsp maca root
  • 1 tsp moringa powder I used Kuli Kuli

Instructions

  • Preheat oven to 350 degrees

Crust

  • 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.

Moringa Goat Cheesecake Filling

  • Blend all ingredients in a blender until well combined
  • Pour evenly into the muffin tins on top of the nut crust

Mini Moringa Goat Cheesecakes

  • Bake for 25-27 minutes or until a knife comes out clean. Let cool and then serve and enjoy!

White and Green Chocolate Moons

  • 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

Notes

  • 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.

Nutrition

Calories: 369kcal | Carbohydrates: 19g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 102mg | Potassium: 179mg | Fiber: 5g | Sugar: 11g | Vitamin A: 690IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg