Fauxmage and peanut cake

A bite-sized dessert with delicious, familiar peanut butter and jam flavors that won't disappoint. Perfect to end a meal.

Ingredients

Crust

• 1 cup raw cashews or raw blanched almonds
• 6 Medjool dates, pitted
• 1 C. tbsp coconut oil (Botanica)

Trim

• 1 can 14 oz coconut cream, cold
• 1/4 cup peanut or cashew butter
• 2 tbsp. tbsp coconut oil (Botanica)
• 2 tbsp. maple syrup
• 1/2 cup strawberry jam

Instructions

1. In a glass bowl, cover the cashews with water and let them soak in the refrigerator overnight. Drain and pat dry gently.

2. To prepare the crust, place the cashews, dates and coconut oil in a blender. Mix until smooth, scraping down the sides of the container. Add a little coconut oil, if needed.

3. Divide the mixture evenly into a muffin tin

4. Press the mixture firmly into the molds to form crusts.

5. Drain the chilled coconut cream. Pour into the blender bowl with the peanut butter, coconut oil and maple syrup. Mix until smooth, scraping down the sides of the container.

6. Divide the coconut filling evenly between the crusts. Smooth the surface. Refrigerate overnight. Can be stored in the refrigerator for a few days before serving, if desired.

7. To serve, heat the jam in a small saucepan until liquid enough to pour. Pour a little jam over each cupcake and serve.