Chocolate Covered Salted Caramel Cheesecakes

Prep time: 10 Minutes
Yield: Makes 16-20 Mini Cheesecakes

Cheesecake Filling Ingredients:

• 2 1/2 Cups Raw Soaked Cashews (Soak covered in water for 3-4 hours)
• 1/4 Cup Coconut Oil (Room Temperature)
• 1/4 Cup Agave Nectar (Coconut Sap or Maple Syrup)
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon

Chocolate Coating Ingredients:

• 1 Cup Coconut Oil (Room Temperature)
• 1/2 Cup Raw Natural Cocoa
• 1/2 Cup Agave Nectar (Coconut Sap or Maple Syrup)

Raw Salted Caramel Ingredients:

• 1 Cup Pre-Soaked Dates (Soak covered in water overnight)
• 3 Tbsp Agave Nectar (Coconut Sap or Maple Syrup)
• 2 Tbsp Raw Almond Butter
• 1/2 Tsp Sea Salt
• 2 Tbsp Coconut Oil (Room Temperature)
• 1 1/2 Tsp Vanilla Extract

Directions:

1. Place silicone ice cube tray or chocolate molds in the freezer.
2. Process each above set of ingredients separately in your food processor until smooth.
3. Set each aside in separate bowls.
4. Remove your silicone mold cups from the freezer.
5. Using a 1/2 Tbsp measure – scoop 1/2 tbsp of chocolate into each silicone chocolate mold and evenly coat the sides and bottom.
6. Place 1/2 coated molds in your freezer for two minutes.
7. Remove molds from freezer and fill with cheesecake and top with caramel.
8. Top with remaining chocolate.
9. Place molds or tray on a plate and cover with saran wrap.
10. Place in the freezer for 2-3 hours.
11. Remove and enjoy.