Peanut Butter + Chocolate Granola Cheesecake Cup

vegan, gluten-free

Base:

2 cups Purely Elizabeth Chocolate Sea Salt + Peanut Butter

1/4 cup maple syrup

Filling:

1 1/2 cup cashews (soaked with boiling water for 1 hour left uncovered) juice of a large lemon (about 1/4 cup)

1/3 cup melted coconut oil

2/3 cup full-fat canned coconut milk

1/2 cup maple syrup

2 tbsp peanut butter

3 tbsp cacao powder

PB Chocolate Sauce:

1 bar of your favorite chocolate

1 tbsp peanut butter

Instructions:

Grease a cupcake pan and cut strips of parchment paper to lay across each tin. This will make it easier to remove the cheesecakes. Blend the base ingredients and scoop out tablespoon sized spoonfuls to press into the bottom of each tin with your fingers. Place in the freezer while you make the filling. Blend all the filling ingredients and then pour evenly into each tin and freeze for 2-3 hours or until firm. Pull cheesecakes out of the tins and drizzle with the PB chocolate sauce. Enjoy!