Mini vegan cheesecakes

Mini vegan cheesecakes 

This recipes makes perfect one serve cakes. Great to keep the peace during a party. They can also be frozen. Glutenfree and vegan

Makes 12 

Base: 
- 175 grams (1 cup) dates 
- 90 grams (1 cup) oats 
- 45 grams (1/2 cup) desiccated coconut  
Filling: 
- 200 grams (1 1/2 cup) cashews - 1 lemon 
- 6 tbsp coconut oil, melted 
- 150 ml (2/3 cup) coconut milk 
- 120 ml (1/2 cup) maple syrup 
 
Top: 
- 200 grams Bonivta rice chocolate  
- 5 tbsp almond milk  
- 2 tbsp coconut oil 
- raspberries 
 
Instructions:  
1. Add dates, oats and desiccated coconut to a food processor and blend until it forms into a ball. 
2. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This will help to remove them easier to pop out once frozen.  
3. Put the dough in the muffin tins and press with your fingers. Set in the freezer. 
4. Add all the filling ingredients to a blender and mix until smooth.  
5. Divide filling evenly among the muffin tins.  
6. Melt the chocolate and mix with the almond milk and coconut oil. Put it on the filling and sprinkle with raspberry. 
7. Set in the freezer for a couple of hours. 

Credits to @ahappygreenlife