Name: Chocolate Cheesecakes
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup dates ((pitted // if dry, soak in warm water for 10 minutes then drain)); 1.5 cups raw walnuts ((or sub almonds or rolled oats)); 3 tbsp unsweetened cocoa powder; 1 pinch sea salt; 1.5 cups raw cashews ((soaked in water 4-6 hours, then drained OR pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed)); 1 tbsp lemon juice ((plus more to taste)); 0.25 cup coconut oil ((or any neutral-flavored oil)); 1 can full-fat coconut milk ((sub light coconut milk or another non-dairy milk for a less creamy result)); 7 oz dairy-free dark chocolate ((chopped and melted over a double boiler or in microwave in 30 second increments)); 0.25 cup maple syrup ((or agave nectar)); null null vegan chocolate ((for dairy-free peanut butter cups)); null null peanut butter ((for dairy-free peanut butter cups)); null null peanut butter sauce (*Recipe: 0.25 cup salted natural peanut butter + 1 tbsp sweetener + 0.5 tbsp melted coconut oil. Whisk to combine and warm if desired.); null null fresh berries; null null coconut whipped cream; null null cacao nibs

Instructions

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1

Add packed dates (1 cup) to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2

Next, add raw walnuts (1.5 cups), sea salt (1 pinch), and unsweetened cocoa powder (3 tbsp) and process into a meal. Then add the dates back in and blend until a loose dough forms. If too dry, add a few more dates. If too wet, add more [raw walnuts].
3

Cut out parchment paper circles and strips for ramekins, muffin tins, or a pan. Lay two strips in an "X" shape at the base of each serving dish, then top with a parchment circle. This creates tabs for easy removal.
4

Divide [crust] among serving dishes and press firmly with fingers. Use a small glass or spoon to pack it down, allowing some crust to come up the sides. Set in the fridge or freezer to firm up.
5

Add raw cashews (1.5 cups) (soaked and drained), lemon juice (1 tbsp), coconut oil (0.25 cup), full-fat coconut milk (1 can), dairy-free dark chocolate (7 oz) (melted), and maple syrup (0.25 cup) to a blender. Blend until very smooth, about 2-3 minutes. Add a splash more [full-fat coconut milk] if needed for blending.
6

Scrape down sides and blend until creamy. Taste and adjust sweetness with more [maple syrup] or tang with more [lemon juice].
7

Divide [filling] evenly among the prepared dishes. Tap a few times to release any air bubbles, then cover loosely with plastic wrap. Refrigerate for 4-6 hours, or freeze for 1-2 hours to expedite setting.
8

Once set, run a butter knife along the edge and gently remove cheesecakes using the parchment tabs. If not firm enough, freeze for another 15-20 minutes.
9

Top with [coconut whipped cream], [fresh berries], or [cacao nibs] if desired.