Raw Churro Cheesecake Cups

Place all crust ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well.

Drop 3 spoonfuls of crust mixture in each section of a muffin tin, making sure to place on top of parchment strips if using. Press down until mixture is firm and creates a crust like bottom layer.

Next, put all filling ingredients in a food processor, blender or high speed blender and blend until smooth and creamy. If you are not using a high speed blender, then you will have to blend for a while to get a smooth consistency but eventually you will. When I use my food processor it takes about 5-7 minutes.

Put 3 spoonfuls of filling on top of the crust layer in the muffin tins. You may need to add more, depending on your tins. You want the filling layer to be about ¼ to ½ inch from the top of the tin. Then sprinkle some coconut palm sugar over the top of each cup.

Freeze overnight for best results, or for at least 2 hours. Remove from freezer about 10 minutes before you are ready to serve, but not much longer or they may get too soft.

Meanwhile, to make the optional garnish, take the can of coconut milk out of the refrigerator and open it.

 Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.

Once they are frozen and ready, pull up each cheesecake cup with the parchment paper tabs and place on a serving platter. 

Use a small spoon to top each cheesecake cup with a dollop of coconut cream, sprinkle with a touch of cinnamon and place a piece of cinnamon stick on top. This is all for décor so remember that it is optional. Enjoy!