EAT ME - Mint mini cheesecakes topped with red currants recipe.

I like all sorts of yummies, but i also like a healty foods.
On this, i decided to combine two in one - Tasty with Healty. Enjoy!

RECIPE- for 12 mini muffin

BASE
1/2 cup of almonds or mixed nuts of choice
1/8 cup shredded coconut
1/4 cup chopped dried datex (soaked overnight or 15 min in boiling water and drained)
Add almonds to food processor and blend for a few seconds.
Add the remaining ingredients and blend until crumbly.
Press into silicon muffin tray with your fingers, and put in the freezer while
you make the filling.

FILLING
1 cup raw cashews (soaked overnight of 5 hours)
1/4 cup coconut oil
1/3 cup granulated stevia (more to taste) or coconut sugar or rice malt
1/4 cup milk (or almond milk unsweetened)
1 tbsp peppermint extract (to taste)
Small handful baby spinach leaves (if you wont, they are healty)
Blend all ingredients until really smooth in scraping down edges as required.
Spoon over base and put in the freezer overnight.
Store in the freezer without toppings.
Eat straight from the freezer, thawing for a few mins if required.

If desired, add a tbsp of cacao powder to the base for choc mint,
or melt some choc and add as a top layer.

Bon appetit, my friends!