Raw chocolate cheesecakes

Ingredients

Crust

• 180g Pitted dates (if dry, soak in warm water for 10 minutes then drain)

• 180g Raw Walnuts

• 15g Cacao Powder

• 15g Truvia

Filling

• 180g Raw cashews (soaked in boiling water for 1 hour)

• 1 Lemon (juice of)

• 50g Coconut oil (melted)

• 400ml full fat coconut milk

• 180g Dark Chocolate (melted)

• 50g Maple syrup

• 50g Pomegranate seeds

• 20g Stevia/Mint leaves

Directions

• 1.  

  Add dates to a food processor and blend until small bits remain and it forms a ball. Set aside.

• 2.  

  Next add walnuts, cacao and process into a meal to the food processor. Then add the dates back in and blend until a loose dough forms. It should stick together; if it’s too dry add in more dates.

• 3.  

  Cut out parchment paper into circles the shape of the muffin tin/ramekin that you are using. Divide the crust among the muffin tin/ramekin, press with fingers to distribute. Pack it down using the back of a spoon allowing some crust to come up the sides. Set in the fridge or freezer to firm up

• 4.  

  Add all filling ingredients to a blender and mix until very smooth – up to 3 minutes. Scrape down the sides as needed and blend until very creamy and smooth.

• 5.  

  Divide filling evenly among the ramekins. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set 4-6 hours alternatively ou can also freeze for 1-2 hours.

• 6.  

  Once set run a knife around the edge to gently remove the cheesecakes. Top with pomegranate seeds and mint/Stevia leaves