Butterscotch Caramel Cheesecake Cups
[Vegan, Gluten-Free]

To Make the Crust:

1. Place all ingredients in a food processor and process until a dough ball forms, (this could take a few minutes).
2. You will require a silicone mold or muffin tray with 12 molds. If you use a muffin tin, line with saran wrap or parchment paper.
3. Take approximately a tablespoon of dough and roll it in your hands until a ball forms.
4. Press the dough into the bottom of the mould firmly until even.
5. Repeat for the rest and place the mould or muffin tin in the freezer to set while making the caramel.

To Make the Caramel:

1. Soak the dates for approximately 30 minutes and remove the pits.
2. Place all ingredients in a high-speed blender and blend until smooth. Add more water, if needed for blending.
3. Remove crusts from freezer, scoop the caramel into a piping bag with a medium tip and pipe caramel in the middle of each crust. Or you can use a spoon and dollop it in, but using a piping bag is easier.
4. Place back in freezer while making the cheesecake filling.

To Make the Cheesecake:

1. Soak the cashews for four hours, then drain and rinse.
2. Place all ingredients in a high-speed blender except coconut oil.
3. Blend until smooth and pour the coconut oil in last while on low speed to emulsify.
4. Remove cheesecakes from the freezer, pour cheesecake mixture in each mold filling right to the top.
5. Place in the freezer overnight, or for 8 hours.
6. Remove cheesecakes carefully from moulds and place in the refrigerator while making the chocolate sauce.

1. Melt the cacao butter double boiler method on the stove with the lowest heat setting.
2. Mix the raw cacao powder and sweetener in a bowl whisking until smooth
3. Pour the melted cacao butter into the mixture, whisking continuously, until smooth.
4. Garnish cheesecakes how you like.