First, boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
Make the Crust:
Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
Mix melted coconut oil and cookie crumbs together until well combined.
Drop 1 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
Repeat with each well until all the cookie mixture has been used.
Put the mini cheesecake pan in the freezer for the crusts to harden.
Make the Filling:
Drain the cashews.
Put all the ingredients in the order listed into your Vitamix (or high powered blender).
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
Putting it together.
Remove pan from the freezer (make sure crusts are hardened).
Add 2 TBS of chocolate filling to each well.
Smooth with your finger and press the air out of each well.
Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!
Top with extra melted chocolate chips if desired!
Paleo & Refined Sugar Free Crust: Ingredients: 1 cup pecans (can use walnuts but not as highly recommended) 1 cup dates 3 TBS cocoa powder 4 TBS unsweetened coconut 2 TBS honey ¼ tsp salt Instructions: Combine all ingredients in your Vitamix or food processor fitted with the "S" blade and blend/process until the mixture turns a dark chocolatey brown, is still crumbly, but will form clumps when pinched together. Stop processing before it gets too buttery/moist.