INGREDIENTS: 

For the base: 

• 1 cup almonds 

• 1 cup shredded coconut

• 12 Medjool dates, pitted 

• 1/8 tsp sea salt

For the filling:

• 1.5 cups raw cashews, soaked and drained

• 1/2 cup canned chilled coconut cream

• 1/2 cup maple syrup 

• 1/4 cup coconut oil, melted *

• 1 tsp vanilla extract 

• 1/8 tsp sea salt 

• 2 tbsp cocoa powder

METHOD: 

1. For the base, combine the almonds, shredded coconut and dates into a blender or food processor and blitz until you reach a mixture that sticks together when pressed between your fingers. Evenly distribute the mixture into the base of your muffin moulds and press to flatten. Note, if not using a silicone mould then grease and line beforehand. Place into the freezer.

2. In the meantime, combine the cashews, coconut cream, maple syrup, coconut oil, vanilla extract and sea salt into a blender. Blend until smooth and creamy and pour half of this mixture out into a bowl. 

3. With the remaining half of the cheesecake filling in the blender, add in the cocoa powder and blend until smooth. Evenly distribute the mixture on top of the base that was prepared earlier. Return to the freezer for 30 minutes or until slightly set. 

4. Spoon the remaining white cheesecake mixture that we set aside earlier on top of the chocolate layer. Freeze for 2-3 hours or until completely set.

5. Once set, remove from the moulds. Decorate with your favourite toppings and allow cheesecake to thaw at room temperature for 10 minutes before serving. Enjoy. 

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