Mini Raw Vegan Chocolate Walnut Cheesecake

• Date-Walnut Crust
• 5 medjool dates, pitted
• 1/4 cup raw flaked coconut
• 1/4 cup raw walnuts
• 1/4 tablespoon sea salt
• Walnut-Cashew Filling
• 1/2 cup raw cashews
• 1/2 cup raw walnuts + water for soaking
• 3 tablespoons fresh lemon juice
• 2 tablespoons raw agave syrup (can also use maple syrup, not raw)
• 1/2 teaspoon sea salt
• 2 tablespoons softened raw coconut oil
• 1 tablespoon raw cacao powder
• 1/2 teaspoon pure vanilla extract

1. Process dates, flaked coconut, walnuts and salt in food processor rnuntil mixture resembles fine crumbs.rnUsing your fingertips, press crust into the bottom and sides of mini (4") springform pan.rnSet aside.
2. Combine cashews and walnuts, cover with water and soak for 1-3 hours.
3. Drain soaked nuts and place them in the bowl of a food processor.rnAdd lemon juice, agave, salt, coconut oil, cacao powder and vanilla extract.rnProcess until completely smooth.
4. Scrape filling into springform pan and smooth with a spatula.rnPlace in the freezer for at least an hour.
5. Pop chilled cake out of springform pan and serve.rnrnCan be made several days ahead of time and kept chilled until serving.

crust, dates, coconut, walnuts, salt, filling, cashews, walnuts , lemon juice, syrup, salt, coconut oil, cacao powder, vanilla

Taken from food52.com/recipes/27380-mini-raw-vegan-chocolate-walnut-cheesecake (may not work)