Raw Vegan Chocolate Cream Cake

For the crust:

Place all ingredients into a food processor (you can do this in a blender) and pulse till combined. You want the crust to slightly stick together.

Grab your mini cheesecake pan and scoop your pecan chocolate crust into the pan. Press down with fingers to firmly place the crust into the pan.

Set aside as you make the filling.

For the filling:

Soak cashews for about 10- 15 minutes (optional) then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.

Next add in the cocoa powder and coconut oil. Blend till creamy. You may have to scrape down the sides a few times. Just keep blending till it is nice and smooth.

Note: We like our chocolate cream cake on the rich chocolate not-too-sweet side. You may add in a little bit more sweetness if desired.

Once chocolate filling is blended, begin scooping your filling into the mini cheesecake pans. Fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from the pan.

You may enjoy this chocolate dessert as is or you may add on more chocolate and pecans.