Triple Chocolate Mini Cheesecake
1/2 cup Nature's Delight Almonds
1 tbsp Cacao Powder
2 tbsp Du Chocolat
1 tsp Vanilla Extract
1/4 cup Nature's Delight dried fruit (soaked overnight or 15mins in boiling water and drained)
2 cups Nature's Delight Raw Cashews (soaked overnight or 5 hours)
1/2 cup Natvia
1/3 cup Coconut oil
1/2 cup Cacao Powder
1/3 cup unsweetened coconut almond milk
2 tsp Vanilla Extract
1/2 cup Dark chocolate melts
- Step 1
Add almonds, cacao and Du Chocolat to food processor and blend for a few seconds. Add the drained dried fruit and blend until crumbly. Press into bases of silicon muffin tray with your fingers, and put in the freezer while you make the filling.
- Step 2
Blend all ingredients until really smooth, scraping down edges as required. Spoon over base and put in the freezer overnight.
- Step 3
Melt over double boiler and spoon a thin layer over filling. Put back in the freezer to set overnight. Store in the freezer. Allow to thaw for 10-15 mins before consuming. Enjoy!