Mini Chocolate-Coconut Cheesecakes

by Diana Jarrar November 23, 2020

This recipe is GF, DF, V, No-Bake

When you're craving a nostalgic and indulgent treat, look no further than Hayley's mini cheesecakes! As a registered dietitian nutritionist, @healthbyhayl knows that whole & plant-based ingredients do the body good.

Ingredients

2 Bags Coconut or Chocolate MAGICdATES

2 Cups Soaked, Raw Cashews
¼ Cup Maple Syrup
¼ Cup Almond Butter
1 Tsp Vanilla
1 Tsp Cinnamon
½ Cup Dark Chocolate Chips
Shredded Coconut (optional for sprinkling)

Directions

Blend together the 2cups of soaked cashews, 1/4 cup maple syrup, 1/4 cup almond butter, 1 tsp vanilla, 1 tsp cinnamon until smooth. Press MAGICdATES into 6-8 muffin tins (approx. 2 energy bites in each) Pour over 3-4 Tbsp of cashew mixture and spread evenly. Freeze for 30-45 minutes or until firm. Melt 1/2 cup dark chocolate chips and drizzle over each cheesecake and sprinkle with shredded coconut. Bon Appetit!