A smooth and creamy cheesecake with chocolate, pecans, and date caramel.
Servings12
Ingredients
36pecansabout 1 cup
12large datespitted
Chocolate Sauce
1/4cupraw cacao powderor unsweetened cocoa powder
1/4cupcoconut oilmelted
1tablespoonpure maple syrupor honey
Cheesecake Filling
1 1/2cupsraw cashewssoaked overnight in water and squeeze lemon juice
1/4cuplemon juiceabout 2 lemons
1/3cupcoconut oilmelted
1/2cupfull fat coconut milk
6large datespitted (or 1/4 cup raw honey or maple syrup)
Instructions
Using paper or silicone muffin cups place 3 pecans on the bottom of each cup for first layer.
Make the chocolate sauce by mixing the cacao powder, coconut oil, and maple syrup together until smooth.
Over the pecans with about 3/4- 1 tablespoon of the chocolate sauce to form the next layer.
Over the chocolate sauce press a pitted date (opened to lay flat) as the "caramel" into the chocolate.
Let the crust set in the fridge while making the filling.
In a blender add the cheesecake filling ingredients and blend until smooth (about 3-5 minutes).
Take out the muffin cups from the fridge and cover the crusts with the cheesecake mixture until the filling is evenly distributed over the 12 cheesecakes.
Press a pecan or cashew on the top (optional) of each cheesecake.
Set in the fridge and allow to set up overnight about 6-8 hours until firm.
Store in an airtight container up to one week in the fridge.