To make the base layerPre-heat oven to 180ºCAdd the oats, buckwheat grouts and dates to a food processor and process until it resembles fine breadcrumbs then pour in the oil and vanilla and keep mixing until it forms a dough ball.Spoon a heaped teaspoon of the mixture into mini muffin cases in your mini muffin tin. I used the pestle from my pestle and mortar to press the mixture tightly into each compartment. This is important as it helps keep them firm for little hands 🙂Bake for 12 minutes then remove from the oven and cool fully before adding the filling.

To make the fillingDrain the cashew nuts then add to a clean food processor. Process until they start turning creamy and smooth like cream. This takes about 12-15 minutes. You will need to stop throughout this time to scrape the sides down. If you need a little water to help it along just add in 2 tablespoons at the most.Add the peanut butter, vanilla and maple syrup and pulse again a few times until fully combined.Using a teaspoon gently spoon the mixture into each of the mini muffin cases on top of the base. It should come almost to the top. Just leave a little room for the caramel.Place the cheesecakes in the fridge for 4 hours to allow them to set.

To make the caramelCaramel is so simple to make. Place the medjool dates in a food processor and process until it forms a ball and has become smooth.Add boiling water to the mixture 1 tablespoon at a time and keep the processor at full speed. The sauce should become a little thinner with each spoonful. You are looking for a consistency of a thick sauce.Place a teaspoon of the caramel on top of each cheese cake and tap it down gently to mould around the top.

To make the chocolateBring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer. Add the cacao butter to a glass bowl and place over the water to melt making sure none of the water gets into the butter.Whisk in the maple syrup, vanilla, cacao powder, cashew butter and tahini until the mixture is completely smooth and creamy.Add the bowl to the fridge to allow to thicken slightly before drizzling over the cheesecakes.

Enjoy!!!