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Mini Chocolate Cheesecakes (gluten & Dairy Free)

These Mini Chocolate Cheesecake’s are pretty and delicious, and best of all they are not sugar-filled like their dairy-cheesecake counterparts!

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Servings: 12

Prep Time: 00:10

Cook Time: 04:00

Main Ingredients

base

1 cup raw pecans

1 cup unsweetened shredded coconut

10 medjool dates

1/4 tsp sea salt

1/2 tsp cinnamon

pinch of nutmeg

filling

3 1/2 ripe bananas

1 cup raw cashews

1 cup macadamias

6 tbsp coconut oil, melted

1/4 cup raw honey

2 a lemon, juiced ( tbsp)

1 tbsp vanilla extract

1/4 tsp sea salt

1 tbsp cacao

topping

12 raspberries

Preparation

1Pulse base ingredients together in food processor until evenly combined, process until a sticky dough forms.

2Divide the dough into 12 portions and press into 12 muffin moulds/tins.

3Place all filling ingredients in a high speed blender (or clean food processor), blend until smooth, and pour filling evenly into the muffin moulds/tins.

4Decorate the tops with a raspberry.

5Cover & freeze cheesecakes for at least 4 hours . Remove from freezer and let thaw at room temp for 15 mins before eating.

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