Rosemary Chocolate Non-Cheese Cakes with Tangerine Coconut Cream

VEGAN GLUTEN FREE DELICIOUS

Base: 1/4 cup of coconut sugar, 1/4 cup of rice bran oil, 1 teaspoon of vanilla extract, 1/2 cup of gluten free plain flour, 1/2 cup of millet flakes: water as needed. Mix into a dough press into greased 12 capacity muffin tin: put in oven for approx. 10 minutes on 200 degrees. then lower oven to 180 degrees.

Filling: 600g soft tofu, 1.4 cup cacao powder, 1 block of loving earth chocolate melted, 1/4 cup of coconut sugar, 3-4 drops of Young Living Rosemary Oil. Blend in food processor, top base with filling, bake at 180 degrees for 30 minutes, then cool in oven with door open.

Tangerine Coconut Cream: mix coconut cream with 3-4 drops of Young Living Tangerine Oil and 1/4 cup of coconut sugar. Top on cheesecakes.

Makes approximately 12 serve with fresh fruit.