For the Vanilla Layer
- 1 cup cashews, soaked in water overnight
- 1/ 2 cup maple syrup
- Pinch of salt
- 1/ 4 cup melted cacao butter
- 1/ 4 cup melted coconut oil
- 1/ 4 cup vanilla coconut yogurt
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 3 tablespoons ground coffee
- Chocolate bar, broken
Make the Vanilla Layer
Blend the cashews, maple syrup, salt, cacao butter, coconut oil, coconut yogurt, and vanilla extract in a blender until smooth and creamy. Using 1/3 of the blended cheesecake mixure, fill 12 nonstick or silicon cupcake cavities 1/3 way full. Then, place the pan in the freezer. There should be leftovers cheesecake filling left in the blender bowl.
To the remaining cashew mixture, add 2 tablespoons cocoa powder and blend. Once the first layer of cheesecake has set, spoon half of the chocolate mixture over the frozen layer (filling it 2/3 of the way).
To the remaining cheesecake filling, add ground coffee and 1 tablespoon cocoa powder. Blend again. Once the chocolate filling layer has set, fill the cupcake cavities with the coffee mixture.
Place the pan into the freezer for another 2 hours. Pop the mini cheesecakes out of the pan and allow to defrost for 15 minutes before serving. Decorate with chocolate bar chunks.