Chocolate Cheesecake Cups

• 1 cup pitted dates soaked in warm water for 10 minutes then drained
• 1 cup walnuts or almonds
• 1 1/2 cups raw cashews soaked for 1 hour or overnight
• 1/4 cup lemon juice
• 1/3 cup coconut oil melted
• 1/2 cup full fat coconut milk
• 1/2 cup maple syrup
• 1 cup raw cashews soaked for 1 hour or overnight
• 4 tablespoons almond butter or peanut butter
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1/4 cup water
• 1/4 teaspoon salt

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add almonds and process into a meal. Then add dates back in and blend until a loose dough forms.
3. Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.
4. Add 1.5 cups cashews, lemon juice, coconut oil, coconut milk and 1/2 cup maple syrup to a food processor or blender and mix until very smooth.
5. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 2 hours
6. Add all top layer ingredients (1 cup cashews, almond butter, 1/4 cup coconut oil, 1/4 cup maple syrup, cocoa powder, water and salt to a food processor or blender. Mix until very smooth.
7. Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).

dates, walnuts, cashews soaked, lemon juice, coconut oil, full fat coconut milk, maple syrup, cashews soaked, almond butter, coconut oil, maple syrup, cocoa powder, water, salt

Taken from www.yummly.com/recipe/Chocolate-Cheesecake-Cups-1253177 (may not work)