These mini healthy chocolate fudge tarts are so flavorful and creamy you won't even realize they have all healthy ingredients and no cream cheese! Made with good for you ingredients like hazelnut flour, dates, cacao powder, cashews, almond milk, and more! I even went a step further with these chocolate tartlets and topped them with a creamy fluffy peanut butter whip.
Healthy Chocolate Fudge Mini Cheesecakes are:
- Gluten Free
- Dairy Free
- Healthy
- No-Bake
Craving ice cream but in a healthy way? Try my Thick Smoothie Bowl Recipe! Smoothie bowls are a super quick, easy and healthy no bake dessert recipe to satisfy your sweet tooth immediately.
HEALTHY CHOCOLATE FUDGE CHEESECAKE INGREDIENTS
Hazelnut crust you will need:
- Hazelnut flour
- Dates (pitted)
- Cacao powder
Chocolate fudge filling you will need:
- Raw cashews, soaked overnight.
- Unrefined coconut oil.
- Almond milk.
- Pure vanilla extract.
- Dates (pitted).
- Sea salt.
- Cacao powder.
Peanut butter whipped topping you will need:
- Canned full fat coconut milk (refrigerated overnight)
- Creamy peanut butter.
- Maple syrup.
- Sea salt.
**BEFORE YOU START!! **
This recipe requires the cashews & coconut milk to be refrigerated overnight. DON'T SKIP THIS PART!!
How to soak your cashews: add your cashews to a bowl, cover them with water, and place them in the fridge over night. This is necessary to soften the cashews so they can blend into a creamy flavor.
For your coconut milk: simply place a can of FULL FAT coconut milk into the fridge. This allows the fatty portion to completely harden overnight so that you can whip it into a delicious cream!
HOW TO MAKE HEALTHY CHOCOLATE FUDGE MINI CHEESECAKE
STEP 1: make the chocolate hazelnut crust:
In a high powered blender or food processor, add 1 cup of hazelnut flour, 1 cup of pitted dates, and ½ cup of cacao powder.
Process the mixture to fine crumbs.
Divide the crust mixture evenly between 6 mini tart molds:
Firmly press the crust mixture into the bottom of the molds. Set your crust aside while you prepare the chocolate fudge filling.
STEP 2: Make healthy chocolate fudge filling
**the dates blend best if they are soaked in hot water for 15 minutes before blending** Simply add your 8 pitted dates to a bowl and pour hot water over them. Make sure to drain off the water before you add them to your filling.
To make your chocolate fudge filling, to a blender or food processor add:
- 2 cups raw cashews (soaked overnight in water & drained)
- ¼ cup melted & cooled coconut oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- 8 dates (soaked in hot water for 15 minutes)
- dash of sea salt
- ½ cup raw cacao powder
- 2 oz extra dark chocolate, melted
Turn your food processor on high and blend until your chocolate fudge mixture is smooth and creamy.
Divide the mixture evenly on top of your 6 tart molds.
Spread the filling evenly over the molds.
Place your tarts in the freezer to firm up while you prepare your peanut butter whipped topping.
How to make Healthy Peanut Butter Coconut Milk Whipped Topping
Take your can of full fat coconut milk from the fridge. Make sure that you have refrigerated it overnight so that the hard portion of the milk can firm up completely.
Scrape the hard portion of the can of milk into a bowl along with 2 tablespoons of creamy peanut butter, 2 tablespoons of maple syrup, and a dash of sea salt.
Use a hand held blender to whip the coconut peanut butter whipped topping together until it is light and fluffy.
It's not going to be as fluffy as whipped cream made with heavy cream, but it sure will be creamy and delicious!
It should look like this when it's done:
How to serve Healthy Chocolate Fudge Cheesecake
Remove your tart from the freezer and let it stand at room temperature for about 10 minutes.
Pile your healthy chocolate fudge tarts with the prepared peanut butter topping.
Enjoy!
Storage tips for Healthy Chocolate Fudge Mini Cheesecakes
You can store the rest of your healthy chocolate fudge tarts WITH the peanut butter whip right in the freezer. The whipped topping is not going to deflate during freezing.
When you want a delicious treat, simply take one out and let it sit at room temperature for about 10-15 minutes.
You can also store these in the fridge for about a week, but I like to store them in the freezer, where they will last up to 3 months!
FAQ's
Can I make 1 big healthy chocolate fudge cheesecake instead of mini?
Yes! Simply dump everything into 1 pan instead of dividing between mini molds. The larger the pan, the thinner the cheesecake will be.
Can I use hazelnuts in place of hazelnut flour for the crust?
Yes! To make hazelnut flour out of hazelnuts, add the whole hazelnuts (shells removed & discarded) to a blender or food processor. Pulse until they resemble fine crumbs. Make the amount you need for your recipe.
What is the difference between cocoa powder and cacao powder?
The main difference between cocoa powder and cacao powder is that cacao powder is healthier than cocoa powder. Cacao powder is healthier than cocoa powder because cocoa is processed at a much higher temperature and destroys some of the cacao bean nutritional benefits.
Can I use roasted cashews in cashew cheesecake?
The short answer is NO! Don't try to use roasted cashews in cashew cheesecake. Roasted cashews are much more dry than raw cashews and they will not blend into a creamy cheesecake like texture. Only use raw cashews for cashew cheesecake.
More Healthy No-Bake Dessert Recipes You're Going to Love!
- Vanilla Cheesecake without Cream Cheese
- Dulce De Leche Cheesecake without Cream Cheese
- Chocolate Cheesecake without Cream Cheese
- Almond Pulp Chocolate Cheesecake without Cream Cheese
- Key Lime Pie Cheesecake without Cream Cheese
- Pink Dragon Fruit Cheesecake without Cream Cheese
- Blueberry Cheesecake without Cream Cheese
- Blueberry Vanilla Cheesecake without Cream Cheese
- Strawberry Cheesecake without Cream Cheese
- Mango Cheesecake without Cream Cheese
- Matcha Cheesecake without Cream Cheese
- Butterfly Pea Cheesecake without Cream Cheese
- Pumpkin Cheesecake without Cream Cheese
If you try this Healthy Chocolate Fudge Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Healthy Chocolate Fudge Cheesecake with Peanut Butter Whip
Equipment
- hand held beaters
Ingredients
For the cacao crust:
- 1 cup hazelnut flour sub all natural almond flour
- 1 cup dates, pitted
- ½ cup raw cacao powder
For the healthy chocolate fudge filling:
- 2 cups raw cashews, soaked in water overnight
- ¼ cup melted & cooled coconut oil
- ½ cup vanilla almond milk or vanilla kefir
- 2 teaspoon vanilla extract
- 8 dates, pitted & soaked in hot water for 15 minutes
- Dash pink sea salt
- ½ cup raw cacao powder
- 2 oz extra dark chocolate (85% or more), melted
For the peanut butter coconut cream whipped topping:
- 1 can full fat coconut milk You will usually find coconut milk in 13.5-13.66 oz cans
- 2 tablespoon creamy peanut butter (unsalted)
- 2 tablespoon pure maple syrup
- Dash pink sea salt
Instructions
- **BEFORE YOU START**: make sure to soak your cashews overnight & refrigerate your can of FULL fat coconut milk.For the cashews: place 2 cups RAW (not roasted) cashews in a bowl, cover the cashews completely with water. Place the cashews in the fridge to soak and soften overnight.For the coconut milk: place 1 can of FULL FAT coconut milk in the fridge overnight. This allows the hard/fatty portion of the milk to harden more so that it holds its form better when whipped.
For the cacao crust:
- In a blender or food processor, add 1 cup hazelnut flour, 1 cup pitted dates, and ½ cup raw cacao powder. Process until the mixture resembles coarse crumbs.
- Divide the cacao crust mixture evenly between 6 mini tart molds.
- Press the crust firmly into the bottom of your molds. Set the crust aside while you prepare the fudge filling.
For the healthy chocolate fudge filling:
- Add 8 pitted dates to a bowl and cover in hot water, set aside.Allow them to soak for ~10-15 minutes to soften.
- In your blender add the 2 cups raw cashews (water drained out), ¼ cup melted and then cooled coconut oil, ½ cup almond milk, 2 teaspoons vanilla extract, 8 soaked dates, dash of sea salt, ½ cup raw cacao powder, and the 2 oz melted dark chocolate. Process until the mixture is smooth and creamy. It should not look or feel gritty at all. If it does, keep food processing until everything is completely smooth. Divide your chocolate fudge filling evenly on top of the 6 prepared crusts.Spread the mixture evenly across the top of the crust.Place in the freezer for at least 1 hour to firm up.
For the peanut butter coconut cream whip:
- In a bowl, scrape the hard portion of the can of refrigerated coconut milk into the bowl along with 2 tablespoons peanut butter, 2 tablespoons of maple syrup, and a dash of sea salt.
- Use a hand held beater to whip the ingredients together until the mixture is smooth and creamy.Divide the mixture evenly on top of your chocolate tarts.
- Storage & serving:Store your tarts in the freezer for up to 1 month. You can store them with the whipped topping. To serve, take them out of the freezer and let them thaw at room temperature for about 15 minutes. Enjoy!
Christie
Rich, decadent and healthy?! Sign me up girl! These sound so amazing and I bet they would be gone in seconds at my house.
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girlll they came out SO GOOD!! They taste just like chocolate fudge!!