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Choc peanut butter raw mini cheesecakes recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Dairy-free, luscious mini cheesecakes made with fresh dates and simple pantry staples.
Ingredients:
  • 350g cashews
  • 80g almond
  • 40g shredded coconut
  • 8 fresh dates, pitted, chopped
  • 16.80 gm melted coconut oil
  • Pinch of salt
  • 270ml coconut milk
  • 25g cacao powder
  • 95g peanut butter
  • 80ml maple syrup
  • 1 tsp vanilla bean paste
  • 30.00 ml cacao powder
  • 60ml maple syrup
Instructions:
  • In a large heatproof bowl, add cashews and cover with boiling water. Let soak for 4 hours.
  • Prepare a 1/3-cup (80ml) silicone muffin pan by greasing 12 of its holes. In a food processor, finely chop the almonds and coconut together. Then, add the date, coconut oil, and salt. Process until the mixture sticks together when pinched. Evenly distribute the almond mixture among the greased holes and press down using the back of a spoon to create a smooth surface. Allow the pan to set in the freezer for 30 minutes.
  • Gently strain the cashews and combine them in a blender with coconut milk, cacao powder, peanut butter, maple syrup, and vanilla. Blend until velvety smooth. Pour the mixture over the almond base in the pan, ensuring a level surface. Chill in the freezer for 2 hours or until solid. Keep stored in the freezer until serving time.
  • Combine cacao powder and maple syrup in a small bowl, stirring until smooth to create the chocolate sauce.
  • Remove the cheesecakes from the freezer. Let them sit for 15 minutes to soften. Transfer the cheesecakes onto serving plates, drizzle with chocolate sauce, and serve right away.

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