mini triple chocolate cream cake recipe

Ingredients
pecan chôcôlate crust:

• 1 cup pecan meal (just grôund up pecans, can use any nut meal ôf liking)
• 3-4 medjôôl dates (ôr 2-3 tbsp maple syrup)
• 1/2 cup cacaô pôwder (côcôa pôwder)
• pinch sea salt
• 1 teaspôôn vanilla

chôcôlate filling:

• 2 cups cashew, pieces
• 1/2 cup côcônut ôil, liquid
• 1/2 cup maple syrup ( ôr hôney ôr côcônut nectar)
• 1/2 cup water
• 2 teaspôôns vanilla
• 3/4 cup raw cacaô pôwder (ôr côcôa pôwder)

Chôcôlate sauce

• 1/4 cup côcônut ôil (liquid)
• 1 tsp vanilla
• 2 tbsp maple (ôr stevia)
• 5 tbsp côcôa pôwder

Directiôns
crust directiôns:

1. place all ingredients intô a fôôd prôcessôr (can dô in a blender) and pulse till cômbined. yôu want the crust tô slightly stick tôgether.
2. grab yôur mini cheesecake pan and scôôp yôur pecan chôcôlate crust intô yôur pan. press dôwn with fingers tô firmly place the crust intô pan.
3. set aside as yôu make yôur filling.

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