Raw Food Mini Chocolate Cheesecakes

We found this yummy recipes on The Raw Food Kitchen website. The website belongs to Amanda who is a qualified Raw Food Teacher and Raw Food Coach and is a member of the International Association of Raw Food Coaches and Teachers.

These are a perfect treat size so absolutely no guilt. And they taste divine!

Ingredients Crust:

• 
1/2C pecans
• 1/2C hazelnuts
• 4 medjool dates
• 2T shredded coconut
• 1T cacao
• 1t vanilla extract
• pinch mixed spice
• pinch himalayan crystal salt

Method for crust:

• Put all ingredients in a food processor except cacao and combine until breadcrumb like.
• Add cacao and pulse till mixed through. Mix should stick.
• Press into base of 24 piece mini muffin pan. Place in fridge while you make the filling.

Filling ingredients:

• 

2C raw cashews
• 1/2C water
• 1/2C maple syrup or sweetener of your choice
• 2t vanilla extract
• 1t dark chocolate extract (optional)
• 2T raw cacao
• 1/2C coconut oil (warmed till liquid)
• pinch himalayan crystal salt

Method for filling:

• Add all ingredients to the blender except for the liquid coconut oil and cacao. Blend ingredients until creamy then add the cacao and coconut oil and blend until well combined.
• Pour into muffin pan and freeze for about 3 hours.
• Before serving place in fridge for 30 minutes and decorate with your favourite topping. This could be goji berries, shredded coconut, chopped walnuts or chocolate sauce! Enjoy