The Chocolate Crust:
Ingredients:
1.5 cups gluten-free cookie crumbs
1/4-cup organic coconut spread
4 tablespoons Wholesome Sweeteners Organic Coconut Palm Sugar
1.5 bags of vegan chocolate chips

The Coconut Cheesecake Filling:
Ingredients:
2 packages of 8-ounce cream cheese, softened
1 cup Wholesome Sweeteners Organic Coconut Palm Sugar
1/4-cup coconut flour
1-teaspoon organic coconut extract
2 large cage-free eggs at room temperature

The Espresso Cream Topping:
Ingredients:
16-ounce box of Healthy Top or similar gluten-free, dairy-free whipping cream, cold
1.5 cups of espresso (not hot)
1.5 cups Wholesome Sweeteners Organic Powdered Sugar
4 teaspoons coffee extract

The Chocolate Crust:
Prepare the crust by crushing a box of gluten-free chocolate animal crackers or your favorite cookies in a food processor. Pour 1.5 cups of crumbs into a large mixing bowl. Melt 1/4 cup of organic coconut spread and add it to the bowl along with 4 tablespoons of Wholesome Sweeteners Organic Coconut Palm Sugar.

Mix well. Press the combined cookies, coconut spread and sugar into the bottom of mini cupcake cases in a mini cupcake tin. Use a very small ice cream scooper or tablespoon. Sprinkle chocolate chips over the crusts.

The Coconut Cheesecake Filling:
In a clean bowl beat the two packages of cream cheese with a handheld mixer until little waves appear.
Add 1 cup of Wholesome Sweeteners Organic Coconut Palm Sugar. Then mix in the flour, followed by the extract. Next beat in the room temperature eggs one at a time. Mix well. Using a clean mini ice cream scooper or similar size spoon, pour the filling onto the crusts.
 
Bake for about 18 minutes or until the minis cheesecakes are firm.
 

The Espresso Cream Topping:
Add espresso, sugar and extract to the whipping cream.
Beat well until soft to medium-sized peaks appear.
Pipe onto cooled cheesecake minis.
 
Garnish with grated organic dark chocolate.

ENJOY!

NinjaBaking.com