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Chocolate Peppermint Mini Cheesecakes

Place all of the chocolate crust ingredients into the blender and blend until it becomes clumpy, sticky, and fully combined. If the mixture seems too dry, you could add either another date or a tablespoon of maple syrup until it becomes sticky enough to hold together. In a silicon muffin tray, add the chocolate crust in a 1/4 inch layer along the bottom of each cup by pressing it to make sure it's. . .

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Servings: 6

Prep Time: 00:20

Cook Time: 00:00

Chocolate Crust

1/2 cup walnuts

1/2 cup rolled oats

2 tablespoons cacao powder

5 soft squishy dates, pits removed and soaked in water

Peppermint Cheesecake

3/4 cup raw cashews, soaked for 4+ hours

2/3 cup cashew milk or coconut milk

1/3 - 1/2 cup maple syrup

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract or vanilla bean powder

5 - 6 baby spinach leaves (just for color, optional)

Preparation

1Place all of the chocolate crust ingredients into the blender and blend until it becomes clumpy, sticky, and fully combined. If the mixture seems too dry, you could add either another date or a tablespoon of maple syrup until it becomes sticky enough to hold together.

2In a silicon muffin tray, add the chocolate crust in a 1/4 inch layer along the bottom of each cup by pressing it to make sure it's in a flat, even layer. Then place in the freezer while you blend the cheesecake layers.

3Clean out the blender and then add in all of the peppermint cheesecake ingredients except for the baby spinach. Blend until creamy and smooth.

4Separate out half of the mixture and pour a bit into each muffin cup. Be sure to save half of the mixture for the green layer (or if you don't want a green layer, you could pour it all in now and fill each cup.) Place the muffin tray back into the freezer and freeze for at least 30 minutes to allow it to set before we add the green layer.

5With the other half of the mixture that is still in the blender, add the 5-6 small spinach leaves and blend thoroughly. The mixture should turn a light green color.

6Once the white mixture in the muffin cups has set and becomes firm, pour in a layer of the green colored filling. Leave a few millimeters at the top of each cup as things tend to expand when they freeze.

7Place muffin tray back into the freezer and freeze for a few hours.

8Before serving, allow the mini cakes to thaw for 10-15 minutes, then serve and enjoy!

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