1/3cupvery strong espressoor 1/3 cup water + 3 tbsp espresso powder
1/3cuphazelnutsor pecans, chopped
3tbsphoneyor other sweetener
3tbspcoconut oil or butter
Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen). Alternatively you can use a silicone muffin tin which does not need to be lined with cling wrap.
In a food processor combine all of the base ingredients and pulse until the hazelnuts and dates are broken into small pieces and it clumps together into a ball
Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base.
In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
Fill each cup to the top with the filling. Place in the freezer and allow to freeze completely through which should take a approximately 2-3 hours.
In a sauce pan on medium heat cook the chopped hazelnuts or pecans in the coconut oil and honey until they begin to caramelize, it should take approximately 5 minutes, keep watching the nuts to ensure they do not burn. Once caramelized, remove from the heat and top each cheesecake with a spoonful of nuts before serving.
Serve the cheesecake straight from the freezer. They can be stored in the freezer for up to 3 weeks.