Mini Manba Vegan Cheesecakes

Ingredients

Crust

• 1 cup dry roasted peanuts
• 1/2 cup pitted dates
• 1 tbsp cacao powder

Cheesecake

• 1 1/2 cup raw cashews soaked in boiling water for 1 hour then drained
• 1/2 cup full fat coconut milk
• 1/4 cup Manba creamy peanut butter
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cacao powder

Toppings (optional)

• Melted chocolate
• Manba creamy peanut butter
• Chopped nuts
• Shaved chocolate

Steps

1. Line a cupcake pan with cupcake liners.
2. Place all crust ingredients into a food processor and process until a sticky dough forms, while preserving some bigger pieces of peanut for texture.
3. Press the mixture into the bottom of the 12 muffin tins lined with the cupcake liners. Refrigerate.
4. Add drained cashews, coconut milk, Manba, maple syrup, coconut oil and vanilla extract into a high speed blender. Blend until smooth and creamy. Taste and adjust the flavors to your liking by adding more maple syrup for sweetness and more Manba for a stronger peanut butter flavor.
5. Measure out 1/2 cup of the mixture and pour in a bowl. Mix in cacao powder and set aside.
6. Pour the “white” cheesecake filling among the prepared crusts. Top with 1 teaspoon of the chocolate cheesecake filling.
7. Using a butter knife, swirl both of the fillings together to create a beautiful pattern.
8. Refrigerate for 8 hours or overnight.
9. Before serving, remove the cheesecakes from the cupcake liners. Let sit for 5 minutes. Drizzle with melted chocolate and Manba. Garnish with chopped nuts and shaved chocolate.