Mini No-Bake Chocolate-Marble Cheesecakes

yield: 12

Filling:

1 ½ cups raw cashews
1 13.5-oz. can coconut cream
½ cup maple syrup
1 tsp vanilla extract
¼ tsp fine sea salt
3 tbsp unsweetened cacao powder

Crust:

2/3 cup pecans or walnuts
2/3 cup pitted dates
3 tbsp unsweetened cacao powder
¼ tsp fine sea salt
Chocolate chips or shaved chocolate, for garnish

1. Place cashews in a bowl. Cover with cool water. Cover and refrigerate for at least 4 hours or overnight.
   

2. Line a 12-cup muffin tin with paper or foil liners. Make crusts: Combine pecans, dates, cacao and salt in a food processor; process until a dough forms. Divide among muffin liners, using a generous 1 tablespoonful for each; press in to form even crusts. Freeze. 
   

3. Drain cashews; rinse with cool water. Add to a high-speed blender along with coconut cream, maple syrup, vanilla, and salt. Process until smooth. Remove about 1/3 of filling. Remove crusts from freezer. Divide filling among crusts. 
   

4. Scrape reserved filling back into blender; add cacao powder and process to mix well. Divide among cheesecakes; use a toothpick to swirl chocolate and vanilla fillings decoratively. Sprinkle tops with chocolate chips or shaved chocolate. Freeze until firm, at least 4 hours. Serve frozen, or let stand at room temperature for 10 minutes before serving. To store, place in a freezer bag and keep frozen.