Ingredients

For the bottom brownie layer:

• 1/2 cup almonds
• 3 pitted dates
• 2 tablespoons chocolate chips
• 1/4 cup shredded coconut
• 1/2 teaspoon vanilla

For the middle layer:

• 1 pint Arctic Zero Purely Chocolate

For the topping:

• 1/4 cup chocolate chips
• 3 tablespoons coconut cream
• 1/4 cup roasted coconut chips

Serving Size

1. For the bottom brownie layer, process the almonds in a food processor until the almonds resemble coarse crumbs.


2. Add the dates, pulse a few times, and then add the chocolate chips and pulse a few more times until well integrated with the almonds.


3. Add the coconut and vanilla and pulse one more time.


4. Set out the Arctic Zero Purely Chocolate pint to soften for 10 minutes.


5. Spray a mini cheesecake mold with cooking spray. Roll the dough into eight, 1″ balls and press down onto the bottom of the mold. Make sure the mixture covers the entire bottom of the mold so that the Arctic Zero doesn’t seep out.


6. Spoon 3 tablespoons of thawed Arctic Zero Purely Chocolate over top of each brownie bottom.


7. Freeze the mini cheesecakes for 2 hours.


8. For the topping, heat the coconut cream in a microwave safe bowl for 20-30 seconds.


9. Add the chocolate chips and stir until thoroughly combined. If needed, heat on half power for 15 seconds at a time until melted.


10. Pour this mixture over the frozen mini vegan cheesecakes and freeze for 30 minutes.


11. Top with roasted coconut chips before serving.