Step 1

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 2

Place dates, ground roasted almonds, coconut flour, cacao powder, and coconut oil in the food processor, and process until the mixture sticks together.

Step 3

Once it’s all combined and the mixture is nice and sticky, spread the mixture into small cylinder silicone molds 6 cm diameter (makes and press down firmly to form the base.

Step 4

Refrigerate while you make the coconut filling.

Step 5

Blend cashews, coconut cream (see Note on coconut cream), agave syrup, vanilla powder, coconut oil, and lemon juice in the high-speed blender until the mixture becomes smooth and creamy.

Step 6

Add in shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.

Step 7

Using a spoon, layer the coconut cream on top of the base – fill each cupcake hole fully, and smooth out the top.

Step 8

Place mini cheesecakes in the freezer to set for at least 4-5 hours.

Step 9

Garnish each cupcake with edible flowers or fresh/frozen berries.