Elegant No-Bake Vegan Chocolate Cheesecake Cups

1.Prepare the crust by finely crushing the vegan digestive biscuits until they resemble coarse sand.

2.Combine the crushed biscuits with 40 g melted coconut oil in a bowl and mix until evenly combined.

3.Divide the crust mixture evenly into 4 individual serving cups (approximately 40 g per cup) and press firmly into the bottom to form a compact base. Place in the refrigerator to set while preparing the filling.

4.Drain the soaked cashews and rinse under cold water.

5.In a high-speed blender, combine the soaked cashews, 100 ml coconut milk, maple syrup, vanilla extract, melted coconut oil, and a pinch of sea salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

6.Melt the 120 g vegan dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning.

7.Add the melted chocolate to the blender with the cashew mixture and blend again until fully incorporated and silky smooth.

8.Remove the crusted cups from the refrigerator and evenly distribute the chocolate cheesecake filling over the crusts, approximately 70 g per cup.

9.Smooth the tops with a spatula and refrigerate the cups for at least 4 hours or until set and firm.

10.Before serving, dust the tops lightly with cocoa powder and garnish each cup with fresh raspberries and a small mint leaf for an elegant presentation.