Mini Guilt-Free Nutella Cheesecakes

Because anything “Nutella” is so damn necessary. And, because these are so freakin’ delicious.

I’m all about that base:
1 cup regular dates (cos medijool are expensive as f***)
1 cup raw hazelnuts
2 tbsp raw cacao powder
1 tbsp water

Filling:
2 cups raw cashews (soaked in water for 1-2 hours)
1/3 cup melted coconut oil
1/2 cup light unsweetened coconut milk
1/2 cup honey or maple syrup
1 tsp pure vanilla extract
1/4 cup cacao powder

Place base ingredients in a food processor and whizz away until mixture starts coming together.

Using your fingers, carefully smoosh base mixture into a greased silicon muffin tray then pop in freezer to set.

Wash your food processor then process all of the filling ingredients (EXCEPT THE CACAO POWDER) together for about 5 minutes or until nice and creamy.

Set half of this mixture aside.

Add the cacao powder and whizz until combined – you should now have one vanilla and one chocolate mixture.

First distribute the vanilla mixture evenly among the muffin tins and after, the chocolate mixture.

For best results, freeze overnight or for those of you that just can’t wait, 4-5 hours should do the trick.

To finish, top with a Ferrero Rocher. Because girl (and boy), you deserve it! Plus, what’s life without a little contradiction?

PS  just to give you a little idea of just how much betterforyou these little cakes are, allow me to compare them to Nigella Lawson’s nutella cheesecake recipe. The following ingredients are what Nigella’s cheesecake is made up of: digestive biscuits, salted butter, nutella, toasted hazelnuts, cream cheese and icing sugar and what did we just use? dates, raw nuts, light unsweetened coconut milk, coconut oil (probably the only remotely “unhealthy” ingredient) unprocessed cacao powder and pure honey! Hence why we all deserve a Ferrero Rocher, or ten!