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1
Place the peanuts into a large food processor and process until broken down and crumbly. Add chopped dates, chocolate powdered peanut butter and water and process until mixed and the mixture begins to form large crumbles. Transfer to a medium bowl and work with your hands until the mixture sticks together in a ball.
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2
Divide the dough between 12 muffin cavities, which is about a lightly heaping 2 teaspoons dough per cavity. Press down to make a crust at the bottom of each cavity. If the dough begins to stick to your fingers, just wash them and dry them. This makes it a lot easier to press out.
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3
For the middle layer, place coconut cream and agave into a large bowl. Using an electric hand mixer, beat until well mixed and coconut cream is fluffy, scraping the sides down as necessary. Gently fold in the berries.
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4
Divide the mixture between the muffin cavities, filling about 2/3 full. Place into the freezer until completely firm and set, about 2 hours.
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5
Once the cheesecakes are frozen, use a sturdy, sharp knife and firmly press it into the side of one of the cavities. Once you loosen one side, the cheesecake should pop right out of the tin.
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6
Mix together all of the topping ingredients, sweetening to taste. You want the topping to be pretty thick, so add water accordingly. Pipe (or spoon) onto all of the cheesecakes. Devour.
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7
Note:
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8
1. You will need just over 1 can of coconut cream if you chill coconut milk overnight. If you use straight up canned coconut cream, it's about 1 1/2 cans.
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9
2. You may need to let the cheesecakes sit at room temperature for a few minutes before serving, depending on what texture you prefer.
