Dark chocolate mini cheesecake
Line the base of a 12 cm spring form cake tin with baking paper.
Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Put them in the food processor. Add shredded coconut, coconut oil, and cacao powder. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Melt the coconut oil and chocolate over low heat in a medium pot.
Drain cashews and place them in a blender. Add coconut cream, agave, melted chocolate and cacao powder. Blend on high speed until smooth and creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight.
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
Just before serving, drizzle the chocolate mixture over your cake and top it with blueberries, mint leaves, and edible flowers.