Vegan No-Bake PB Jelly Cheesecake Cups

No-Bake PB Jelly Cheesecake Cups:

Ingredients

Crust

1. 1 cup raw pecans

2. 1/8 cup coconut oil

3. 10 pitted medjool dates

4. 1/2 tsp vanilla extract

5. pinch of pink salt

Cheesecake

1. 1 cup cashews, soaked overnight (for best results), drained and rinsed

2. 1/4 cup agave

3. 1 cup canned coconut cream

4. 1 tsp vanilla extract

5. 1/4 cup peanut butter

6. 8 raspberries

7. 2 strawberries

8. 1/2 tsp beet powder (optional)

Chocolate Coating

1. 1/3 cup vegan chocolate chips

Instructions

1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.

2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.

3. Press a spoonful into the bottom of your cake slots. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.

4. Divide into 2 bowls.

5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl.

6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth.

7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full.

8. Place the cheesecakes in the freezer for 4 hours, or until they set.

9. Remove from the freezer and un-mold.

10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.

11. Store leftovers in the freezer.