Chocolate Coconut Raw Dessert Mini Cheesecakes

Savour the delicious fusion of chocolate and coconut in these raw cheesecakes for dessert. They are flavor-packed, free of dairy and gluten. The rich chocolate crust is the ideal complement to the creamy coconut cashew filling. A heavenly treat for any occasion

Ingredients:

• 1 cup of almonds
• 1 cup of shredded coconut
• 1/2 cup of dates, pitted
• 1/4 cup of cacao powder
• 1/4 cup of maple syrup
• 1/4 cup of coconut oil, melted
• 1 teaspoon of vanilla extract
• A pinch of salt
• 1 cup of soaked cashews
• 1/4 cup of coconut cream
• 1/4 cup of maple syrup
• 1/4 cup of coconut oil, melted
• 1/4 cup of shredded coconut for garnish
• 1/4 cup of melted dark chocolate for drizzling

Instructions:

Place almonds, shredded coconut, pitted dates, cacao powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a food processor

Blend until the mixture comes together and resembles a sticky dough-like consistency

Line a mini cheesecake pan with parchment paper or silicone molds

Press the chocolate coconut mixture evenly into the bottom of each mini cheesecake mold to create the crust

In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, and melted coconut oil

Blend until the mixture is smooth and creamy, scraping down the sides as needed

Pour the cheesecake filling over the chocolate coconut crust in each mold

Tap the molds gently to remove any air bubbles and smooth the top with a spatula

Sprinkle shredded coconut on top for garnish

Place the mini cheesecakes in the freezer to set for at least 4 hours or until firm

Once the mini cheesecakes are set, remove them from the molds

Drizzle melted dark chocolate over the top of each cheesecake for added decadence

Serve and enjoy your Chocolate Coconut Raw Dessert Mini Cheesecakes