Mini Peanut Butter Cheesecakes by @emmysorganics
Makes 15 Mini Cheesecakes
For the regular filling:
3 cups soaked cashews (soaked 2-3 hrs then rinsed)
1 1/2 cups almond milk
1/2 cup maple syrup
1 tablespoon liquid vanilla
3 tablespoons soy lecithin (optional)
3/4 cup melted coconut oil
2 teaspoons lemon juice
pinch of pink salt
For the peanut butter filling:
1/2 cup peanut flour -- if this is tough to find, simply process some plain, unsalted, roasted peanuts into a flour instead. Many store bought ones have added ingredients!
1 tablespoon peanut butter
For the crust:
-Using 2 silicone cupcake pans (or greased regular cupcake pans), press 1 Coconut Cookie into each section for the crust. Use a spice jar to flatten and even the cookie out. Leave aside for filling!
-Take the regular filling ingredients and blend until smooth. Take 3/4 of the filling out of the blender and put aside in a large jar or pitcher. To the remaining filling add the peanut flour and peanut butter and blend.
-Take the regular filling and fill each cupcake section a little more than 3/4 full. Next, take the peanut butter filling and add a hefty dollop (a heaping tablespoon) to the center of the regular filling. Using a toothpick, start to swirl around the peanut butter and regular fillings to create a swirl. This takes some practice but the end product will still be delicious! Repeat this step for the remaining sections.
-Place the cupcake pans in the freezer for 30 mins and you are done. Once frozen, you can take them out and store them in a Tupperware in the freezer (for as long as you like) and taken out about 5 minutes before serving to thaw a bit. Enjoy!