Raw Mini Chocolate Cream Cakes

INGREDIENTS:

This recipe makes 12 Servings

  • For the Pecan Chocolate Crust:
  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 3-4 Medjool dates or 2-3 tablespoons maple syrup
  • 1/2 cup cacao powder
  • Pinch sea salt
  • 1 teaspoon vanilla
  • For the Chocolate Filling:
  • 2 cups cashew pieces
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup or agave nectar
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder or cocoa powder
  • For the Optional Topping:
  • Crushed pecans
  • Chocolate sauce

METHOD:

  • To Make the Pecan Chocolate Crust:
  • Place all ingredients into a food processor (can do in a blender) and pulse until combined. You want the crust to slightly stick together.
  • Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. Press down with fingers to firmly place the crust into pan.
  • Set aside as you make your filling.
  • To Make the Chocolate Filling:
  • Soak cashews for about 10- 15 minutes (optional), then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.
  • Next add in your cacao powder and coconut oil. Blend until creamy. you may have to scrape down the sides a few times. Just keep blending until it is nice and smooth.
  • Once chocolate filling is blended, begin scooping your filling into your mini cheesecake pans. Fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan. You may enjoy this chocolate dessert as is or you may add on more chocolate and pecans.