Makes 6-8 mini cakes


- 1.5 cups pecans
- 1/2 cup oatflakes
- 5 medjoul dates
- 1/2 tsp vanilla extract
- Pinch of sea salt of himalayan salt

- 2 cups cashews (soaked overnight or for 6 hours and rinsed)
- Juice of 1 lemon
- 1 can coconut milk (refrigerate the can overnight and scoop the thick cream from the top, discarding the leftover liquid)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup acai powder
- 6 blackberries
- 3/4 cup coconut butter (melted)



- Begin by adding the pecans and oatflakes to your food processor. Blend them until they form a fine flour.
- Next add in your dates, vanilla and salt and pulse the mixture until it comes together to form a dough.
- Split the mixture into 6 pieces (8 if you want to make them smaller) and push the mix down into individual silicone moulds, packing it down tightly with your hands. You can also just use one mould like a lunchbox and make one large cake which you can then slice once ready.
- Place the bases into the freezer whilst you prepare the filling.
- To make the filling add all ingredients apart from the coconut butter to your blender. Blend for 5 minutes or so, check the mixture to make sure it is completely smooth. There should be no lumps and it should be really silky.
- Once you are happy with the consistency of the mixture add in the melted coconut butter and pulse for another 30 seconds or so to ensure the mixture is completely combined.
- Pour half of the mixture on top of the bases and place in the freezer to set.
- Pour the other half of the mixture to a metal bowl and place this into the freezer. This is the part which will be used for the piping on top. After about 10-15 minutes remove the bowl from the freezer.
- Start beating the mixture with a fork to help it stiffen a little. It should have the same consistency as whipped cream. If the mix is too runny, place it back into the freezer for a few more minutes.
- Transfer the mixture to a piping bag. Using a swirling motion pipe the mixture on each individual cheezecake.
- Place them back in the freezer for at least 1/2 an hour to set.
- Once they have set, you can store them in an airtight container in the fridge and eat within a couple of days. If you don't plan on eating them all so soon, just take them out as needed, allowing about 30 minutes to defrost them before serving :) 

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