MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE

 Ingredients

Oreo Crust (Paleo & refined-sugar free version in the notes section):

• 2 cups chocolate cookie crumbs Oreos or gluten-free option
• ¼ cup coconut oil melted

Chocolate Cheesecake Filling:

• ½ cup coconut cream
• 6 TBS pure maple syrup
• 1 cup roasted unsalted cashews, soaked for at least 1 hour
• ¼ cup coconut oil melted
• ½ cup unsweetened chocolate or semi-sweet chocolate chips, melted
• 1 tsp pure vanilla extract
• ¼ tsp sea salt

Instructions

• First, boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.

Make the Crust:

• Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
• Mix melted coconut oil and cookie crumbs together until well combined.
• Drop 1 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
• Repeat with each well until all the cookie mixture has been used.
• Put the mini cheesecake pan in the freezer for the crusts to harden.

Make the Filling:

• Drain the cashews.
• Put all the ingredients in the order listed into your Vitamix (or high powered blender).
• Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Putting it together.

• Remove pan from the freezer (make sure crusts are hardened).
• Add 2 TBS of chocolate filling to each well.
• Smooth with your finger and press the air out of each well.
• Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!
• Top with extra melted chocolate chips if desired!