Crust
- 3 tbsp cocoa powder or cacao powder
- 2/3 cup raw nuts of choice (for nut free, try these Cheesecake Cupcakes)
- 2/3 cup pitted dates
- 1/8 tsp salt
Coconut Filling
- 1 1/4 cup raw cashews or macadamia nuts
- 1 tsp pure vanilla extract
- 1/8 tsp coconut extract - omit if unavailable
- 1/4 cup pure maple syrup or raw agave
- 3 1/2 tbsp virgin coconut oil
- 1/4 cup coconut milk – canned or carton
- 1/16 tsp salt
- chocolate shell, below
Place cashews in a cereal bowl, cover with water, and let soak 6-8 hours. Drain and pat completely dry. Process crust ingredients in a food processor until the nuts begin to release their natural oil and mixture becomes just sticky enough to press together without falling apart. Use cupcake liners or cut circles of parchment or wax paper to line the bottom of a muffin tin that has been greased up the sides. Press crust firmly into tins. Process all filling ingredients in a food processor or high-speed blender until completely smooth. Pour over the crusts. Freeze.Chocolate Shell - Use the following recipe OR you can simply spread melted chocolate over the filling if you prefer: 2 tbsp cocoa or cacao powder, 2 1/2 tbsp melted coconut oil, 1 tbsp pure maple syrup or agaveOnce filling is cold, stir together chocolate ingredients until smooth, and either spread over the tops or remove cheesecakes and dip in the chocolate. Freeze to set. To remove from the tins, go around the sides of the cheesecakes with a knife. Store leftovers in the freezer, and thaw before eating.View Nutrition Facts
Calories: 211kcal