Healthy no bake mocha cheesecakes

Make the base

1. I always recommend using scales to make any recipe for accuracy, but as we are not baking, it is easy to follow the recipe using Australian standard cups.
2. Set aside a tray of small sized silicone muffin moulds. Mine are around 1 cup in size, but you cold use smaller or larger- it ill just make less or more cakes. The recipe is very easy to adapt to whatever you have at home.
3. Add the pecans, cacao/cocoa and salt to a food processor. Blitz until very small crumbs have formed. Next, with the food processor running, add one date at a time. Keep adding dates until the mix turns into a slightly sticky ball. Basically, as soon as the mix clumps into one large ball you are done. You can test the mixture further by squeezing a small amount in your hand. It should hold well, but not be so sticky that it sticks to your skin. Divide between your silicone moulds (for me, this made 7). Use your fingers to press down the base of each one fairly firmly, then set aside.

Make the coffee layer

1. Drain and rinse cashews then add to a blender along with remaining ingredients besides the melted cacao butter (see notes for how to correctly melt cacao butter). If you don not have a blender you can do this step in a food processor- however please note that you wont get the silky smooth texture as pictured (you can still get great taste though!). Blend until very smooth, using you blender tamper if necessary. Once the mixture is silky smooth, leave the blender running and stream in the cacao butter. Blend a further 20s or until well incorporated.
2. Pour coffee mixture evenly over you bases. Next, set in the freezer for 1 hour. You can skip this step if you are short on time- freezing just helps to create even, pretty layers, but you can simply make the next layer straight away if you prefer.

Make the vanilla layer.

1. Drain and rinse cashews then add to a blender along with remaining ingredients besides the melted cacao butter and coconut oil (see notes for how to correctly melt cacao butter). Blend until very smooth, using you blender tamper if necessary. Once the mixture is silky smooth, leave the blender running and stream in the cacao butter and coconut oil. Blend a further 20s or until well incorporated.
2. Pour mixture evenly between your moulds, then bang on the bench to remove any air bubbles.
3. Set in the freezer for 4 plus hours. Remove from the freezer and moulds, then place onto a tray and preferably defrost in the fridge for 4 + hours (I always do mine overnight). Defrosting on the bench is ok if you are in a hurry, but you will get condensation if the weather is warm- again, not a problem, it just does not look as nice.

Finally, make the chocolate whipped cream

1. Please note- this layer IS optional. The cakes taste amazing as they are, but their is icing one the cake. To make the whipped cream, remove the coconut cream from the fridge and scoop out 1/2 (200g) of the thick creamy part.
2. Place in a bowl with remaining ingredients and beat for 3-4 minutes or until whipped.
3. Remove cakes from the fridge, and pipe cream on top.

Serving and storage

• Serve immediately, or store in an airtight container in the fridge for up to 3 days.
• If you do no add the chocolate whipped cream the cakes will keep in the fridge for up to 5 days, or in the freezer for up to 1 month.
• Cake are best stored in the fridge until ready to eat. In warmer weather, they will melt quickly so beware! The texture is best when cool- it is thick and creamy and delicious, so there is no need to take cakes out to warm up to room temperature.