1 cup nuts (1/3 cup raw cashews, ⅓ cup raw pecans, ⅓ cup roasted hazelnuts) *
4 dates, pitted
2 tbsp maple syrup
1 tbsp coconut oil
2 tsp vanilla extract
Cream
¾ cup cashews, soaked for 6 hours (or overnight) and strained
¼ cup roasted hazelnuts
5 tbsp maple syrup
¼ cup unsweetened almond milk
2 tsp vanilla extract
1 tsp vanilla beans
½ tsp salt
Optional, but recommended
dash of espresso powder
dash of nutmeg
Drizzle
½ cup vegan chocolate (refined sugar-free if possible)
½ tbsp coconut oil
Instructions
Line a 24 cup mini muffin pan and grease a mini loaf pan.
Blend all crust ingredients in a food processor into a sticky mixture. Place them in the muffin pan and mini loaf pan. Refrigerate them when you work on the cream.
Blend all the cream ingredients together on a high setting until a smooth consistency is reached.
Scoop the cream into the prepared crust. Tap it against a table top to ensure there are no bubbles. Place it in the freezer for an hour.
Meanwhile, melt your chocolate (in the microwave at 30 second intervals, mixing in-between). Then add in your coconut oil. After an hour of the cheesecakes freezing, with a fork, drizzle the chocolate mixture over the cheesecakes.
Freeze for an additional 4 hours. Serve (or keep frozen).
Notes
* You can really choose whatever combination you want
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/vanilla-bean-hazelnut-cheesecake-bites/