For the chocolate crust: – Pitted dates – Almonds – Cashews – Cacao powder
Soak dates for crust in a bowl of boiling hot water for about 10 minutes to soften. In a food processor, combine the almonds, cashews, cocoa powder and salt until the nuts are finely ground.
Add in the dates, peppermint extract and chocolate chips and blend until mixture comes together. You may need to add a tablespoon of water if mixture seems too dry.
Soak cashews for the cheesecake layer in hot water for at least 2 hours.
Line a muffin tin with 10 silicone baking cups. Divide the crust mixture evenly between the cups and press into the bottom of the cup with a spoon or small spatula until the surface is packed down and flat.