Mocha Cheesecakes

1: Blend 1 cup soaked raw cashews, 1/2 cup maple syrup, pinch of salt, 1/4 cup melted cacao butter, 1/4 cup melted coconut oil, 1/4 cup vanilla coconut yogurt & 2 tsp vanilla extract until smooth and creamy.

2: Spoon into cupcake moulds 1/3 of the way up & place in the freezer.

3: Add 2 tbsp cocoa powder to the batter & blend. Once the plain vanilla layer has set, spoon half of the mixture in to fill it up 2/3 of the way.

4: Add 3 tsp ground coffee + 1 tbsp cocoa to the remaining mixture and blend again. Once the chocolate layer has set, fill the moulds up all the way.

5: Place into the freezer then once set, remove from moulds, decorate, and enjoy.