Delicious mini vegan cheesecakes made with a creamy batter from raw cashews and maple syrup, cacao, coconut oil, and more. A perfect treat with endless flavor combinations.
1: Soak raw cashews in water for several hours and drain.
2: Blend soaked cashews with maple syrup, cacao, coconut oil, vanilla extract, and salt until creamy.
3: Pour the mixture into mini cheesecake molds.
4: Top with chocolate.
5: Chill the cheesecakes until set.
