Chocolate Mint Mini Cups
30 minutes • 10 Mini Cups
These decadent Chocolate Mint Mini Cups are bringing minty magic to dessert time. With a creamy peppermint filling, a chocolatey gluten-free base, and a trio of tantalizing toppings, they’re mint-credible. One taste, and you’ll be saying, “Mint me, baby, one more time.”
What you need
- BASE
- 1 cup of Choc-o-lotta Dilettoso Mix
- 1/3 cup of melted coconut oil
- FILLING
- 3/4 cup of vanilla greek yogurt
- 1 cup of cottage cheese
- 1/4 cup of Vava Vanilla Dilettoso Mix
- 2/3 cup of granulated monk fruit
- 2 whole eggs
- 1 tsp of vanilla extract
- 4 drops of peppermint essential oil
- 1 tsp of natural green coloring
- TOPPINGS
- 1/2 cup of chocolate chips
- 1/4 cup of glaze (powdered monk fruit + almond milk)
- 1/2 tbsp Natural Green Sprinkles
- Fresh Mint Leaves
Hot Hot Hot
How to do it
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Mix in Dilettoso Choc-O-Lotta Mix with coconut oil and press into 12 silicone muffin cups.
- Blend the Cheesecake Ingredients: In a blender, combine the vanilla Greek yogurt, cottage cheese cheese, granulated monk fruit, green food coloring, peppermint essential oil, Dilettoso Va Vanilla pancake mix, vanilla extract, and whole eggs. Blend until you achieve a smooth, creamy texture.
- Bake: Pour the cheesecake mixture into your mini cheesecake bases and place it in the preheated oven. Bake for 20-22 minutes, or until the center is set.
- Cool Down: Once baked, remove the cheesecake from the oven and allow it to cool down completely at room temperature.
- Add Toppings and Serve: Top your cheesecake with sugar-free glaze, chocolate chips and green sprinkles.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
