mini goji berry cashew cheesecakes with chocolate pecan crustIngredients

Crust:

  • 1 cup dates, soaked in warm water for 10 minute and drained
  • 1 cup pecans
  • 1 tbsp cocoa powder
  • Pinch sea salt

Filling:

  • 1 cup fresh or frozen goji berries
  • 1.5 cups cashews, soaked overnight, drained and rinsed
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest
  • 2 tbsp maple syrup
  • 1/4 cup coconut cream
  • 1 tsp sea salt

Instructions

Crust:

  1. Blend pecans in a food processor or blender until fine.
  2. Add softened dates, cocoa, and salt, and blend until smooth.
  3. In a mini cheesecake pan with removable bottom, pat down 1/4 inch of crust in each base.
  4. Place in freezer to set. Alternatively, use a muffin tin, sprayed lightly with vegetable spray, and line with parchment tabs for easy removal.

Filling:

  1. Combine all ingredients in a blender, and blend until smooth.
  2. To finish, divide filling between each cheesecake cup.
  3. Freeze for 4-8 hours.
  4. To serve, remove from freezer 1/2 hour before serving.
  5. Garnish with goji berries, orange zest, dusted with cocoa powder, or top with whipped coconut cream.