Time for some Triple Choc Cheesecakes this weekend (recipe below) 🍫🍫🍫

As three layers are always better than one.
To make them extra indulgent, I made some of them with a Coconut Rough-type base. So don't be afraid to play around with what you like 🍓
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Triple Choc Mini Cheesecakes
(Makes 8 muffin size or 16 mini) or slice tin

Base
1/2 cup of almonds (or mixed nuts of choice)
1 Tbsp cacao powder
2 Tbsp sugarfree drinking chocolate mix (or 1 Tbsp more cacao + sweetener)
1 tsp vanilla extract
1/4 cup chopped dried fruit (soaked overnight or 15mins in boiling water and drained) eg Dates, figs, sultanas

Add almonds, cacao and Choc mix to food processor and pulse for a few seconds. Add the drained dried fruit and pulse again until crumbly.
Press into bases of silicon muffin tray with your fingers, and put in the freezer while you make the filling

Main Filling
2 cups raw cashews (soaked overnight or 5 hours)
1/2 cup granulated stevia (or maple, rice malt, coconut sugar)
1/3 cup coconut oil
1/2 cup cacao powder
1/3 cup almond coconut milk unsweetened
2 tsp vanilla extract

Blend all ingredients until really smooth, scraping down edges as required. Spoon over base and put in the freezer overnight.

Choc layer

1/2 cup vegan Choc chips or dark chocolate
Melt 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!