Makes 24 mini-cheesecakes
Crust:
¾ cup raw peanuts
⅛ teaspoon himalayan pink sea salt
3 soft dates, pitted and chopped
Filling:
1 ½ cups raw cashews (soaked in water overnight, drained)
1 cup raw peanuts (soaked in water overnight, drained)
¼ cup plus 3 tbsp coconut milk
2 tbsp lemon juice
⅓ cup raw honey
½ cup coconut oil (warmed to liquid)
½ teaspoon himalayan pink sea salt
1 teaspoon pure vanilla extract
2 small ripe organic bananas, cut into chunks
2 tbsp organic smooth peanut butter
½ cup raw cacao powder
Peanut Butter Frosting:
½ cup smooth organic peanut butter
½ tsp coconut oil
1 tsp raw honey
¼ tsp pure vanilla extract
Coconut Whipped Cream Topping:
1 cup coconut cream – refrigerate 1 can of coconut milk overnight
1 teaspoon raw honey
►Grease muffin tins with coconut oil, making sure to coat thoroughly.
Set aside.
►To prepare the crust, process peanuts and sea salt in a food processor until the peanuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared muffin tins. Set aside.
►To make filling, drain cashews and peanuts and combine into a large food processor. Then add all filling ingredients. Blend in food processor until smooth and creamy.
►Pour the filings on top of the crust in the muffin tins. Make sure to fill completely and smooth out the top. Place in the freezer until it is set, about 2 hours. Once set, carefully remove the cakes and keep any remaining refrigerated.
►To make the chocolate peanut butter frosting, stir all ingredients together until combined and smooth. Place in a pastry bag and pipe onto each mini-cake.
►For the coconut whipped cream topping, make sure you refrigerate the can of full-fat coconut milk for at least 12 hours. Open the can and carefully spoon out the thick cream on top leaving the liquid at the bottom. Put the cream in a bowl with the raw honey and beat until smooth. Serve a dollop along side of each mini-cake.
