These mini no-bake chocolate cheesecakes are proof that nourishing desserts can be every bit as indulgent as the classic version. Made with naturally sweet dates, creamy cream cheese, almond butter, and rich raw cacao, they deliver a decadent chocolate flavour with a wholesome twist. We also our added beef organ powder for an easy boost of nutrients, making these little cheesecakes a delicious way to support nourishment from within. 

Makes 6 

Ingredients: 

• 12 medjool dates - pitted 
• 1/4 cup organic raw milk 
• 60g 100% pure nut butter of your choice - we used almond 
• 60g raw cacao 
• 120g organic cream cheese
• 1 scoop Organised 
• 90g dark chocolate - we used 85% cocoa - melted 

1. Add the dates to a large bowl and cover with plenty of boiling water. Let the dates soak for at least 30 minutes or even longer for an extra smooth consistency. 
2. Drain the dates and add them to a food processor together with the milk. Blitz until you have a fairly smooth and creamy caramel. You might need to scrape the sides few times and blitz again. 
3. Divide the mixture equally into two bowls. 
4. To one bowl add in the cream cheese and Organised. Mix until well combined. 
5. To the other bowl add in the nut butter and cacao powder. Mix until you have a sticky, malleable mixture. Divide it into six portions.
6. Press each portions into the bottom and up the sides of a muffin tray to form the cheesecake bases. 
7. Spoon the cheesecake filing evenly into each case, filling each to the top. 
8. Pour the melted chocolate over each cheesecake until the top is fully covered. 
9. Transfer in the fridge to set for at least 1 hour. Enjoy straight away or store any leftovers in the fridge for 2-3 days.