Raw Mini Triple Chocolate Cream Cake

INGREDIENTS

Pecan Chocolate Crust:
1 cup pecan meal 
3-4 medjool dates (or 2-3 Tbsp maple syrup)
1/2 cup cocoa powder 
Pinch sea salt
1 tsp vanilla


Chocolate Filling:
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup
1/2 cup water
2 tsp vanilla
3/4 cup raw cacao powder


Chocolate Sauce:
1/4 cup coconut oil 
1 tsp vanilla
2 Tbsp maple syrup (or stevia)
5 Tbsp cocoa powder



DIRECTIONS

For the crust, place all ingredients into a food processor and pulse until combined. Crust should slightly stick together. Scoop pecan chocolate crust into a mini cheesecake pan. Press down with fingers to firmly shape the crust into pan. Set aside as you make your filling.

For the filling, soak cashews for about 10- 15 minutes then rinse well. Place cashews into blender with maple syrup, vanilla and water. Blend until creamy. Next add cocoa powder and coconut oil. Continue to blend until smooth. Scrape down the sides as needed.

Scooping chocolate filling into the mini cheesecake pans. Fill them to the top. Place chocolate cream cakes into the freezer to set for 3 hours. 

For the chocolate sauce, whisk together all ingredients in a bowl until combined. Pull cheesecakes from the freezer and top with chocolate sauce.