Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 12 muffin pan with paper liners or use a silicon muffin pan.

  Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut and oats and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your mini bites bases.

  Add a tablespoon (ish) of mixture into each cupcake liner and firmly press down evenly with the back of a spoon.

  Refrigerate while you prepare the chocolate layer.

Chocolate Layer

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, add the coconut and mix well. Place a tablespoon over the base crust in each muffin cup (just divide the mixture up between them).  

  Place in the refrigerator to chill while you are making the filling.

Cashew Cream Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until smooth. Taste test add more honey or lemon if you think it needs it.

  Pour the filling over the chilled chocolate layer in each muffin cup and spread evenly with the back of a spoon.

  Place back into the fridge while you make the strawberry jam topping.

Strawberry Chia Jam

• Heat fruit in a small saucepan over medium heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. You can break up the fruit with a fork so its more sauce like or leave some of the strawberries whole so its more chunky.

  Stir in the chia seeds and lemon juice until combined. Then taste, and stir in 1 or 2 tablespoons honey if needed.

  Remove from heat and let cool for 5 minutes.  (The jam will thicken considerably as it cools.)

  If you intend to serve these right away, scoop the strawberry jam on top of the chilled cashew cream filling in the muffin liners.  Cover the mini cheesecakes with plastic wrap and place in the fridge to set for 4 hours (or overnight).

  Pop out of molds to serve.

  Or if you plan to serve them at a later date, once the cheesecakes are chilled, remove them from the muffin tins and wrap the individual cheesecakes (without the strawberry topping) in plastic wrap and freeze in a sealed container or zip-top bag for three months.

  Unwrap completely and thaw in the fridge, then add the strawberry jam topping and serve.

  To store - place the bars in an airtight container and refrigerate. They will stay fresh in the fridge for up to 5 days.

  You can also freeze them in an airtight container for up to 3 months. Just allow them to sit at room temperature for an hour before serving.