Collagen Raspberry Rose Chocolate Mini Cheesecakes

Directions

• To soak the cashews (which makes it easier to blend them), stir ½ TB sea salt into 2 ½ cups filtered water, and add the cashews. Cover with a clean dishtowel and allow the cashews to sit on the counter for 3 hours. Before using, rinse and drain the cashews until the water coming off of them is clear. 
• Use a clean paper towel dipped into the melted coconut oil to lightly grease each dome mold cavity. Set aside. 
• Place the soaked cashews, along with the other filling ingredients, into a high-speed blender, and blend on high for at least 1 minute until smooth. You can add pink pitaya powder as needed for color and sweeten to taste. 
• Pour the filling into the prepared silicone mold, filling each cavity to the top (I find it easiest to pour from a small measuring cup). You can use an offset spatula to smooth the filling. Transfer to the freezer. 
• Time to make the cookie crusts! Preheat the oven to 350F. In a large mixing bowl, whisk together the dry ingredients. 
• In a separate mixing bowl, whisk together the egg, vanilla, and ghee or coconut oil, and stir into the dry ingredients until a dough forms. 
• Roll the dough out to 1/4″, between 2 pieces of parchment paper. Use the round cookie cutter to cut out as many circles as you can, re-rolling the dough as needed. Place them at least 1 inch apart on a parchment lined baking sheet. 
• Transfer the cookie cutouts to the freezer for 10 minutes. 
• Bake for 15 minutes, then allow to cool for 5 minutes on the tray before transferring to a cooling rack to cool completely. The cookies will crisp up more the longer they are left to cool. 
• While the cheesecake sets we can work on the cat decorations :). Heat the chocolate chips and coconut oil in a small heatproof bowl, for 30 seconds at 50% power. Stir, and continue to heat in 30 second intervals until completely smooth and melted. 
• Use a toothpick dipped into the chocolate to draw the eyes and nose for each cat onto wax paper. Allow to set. 
• Cut a 2-inch section off of the marzipan and add the red and blue natural coloring until you achieve a shade similar to that of the cheesecakes. Form 2 triangles for each cat’s ears, roll 2 little log shapes for each set of legs, and 1 longer log shape for the tail. 
• When you are ready to eat the cheesecakes carefully remove them from the silicone mold, and place each on top of a chocolate graham cracker (an offset spatula makes this easier). 
• Use a toothpick to help transfer the chocolate details to the top of each dome. Add the fondant or fruit cheeks (you can use the end of a large round piping tip to punch them out of berries), and the marzipan legs, tails, and ears. Serve immediately with extra fresh berries and coconut whipped cream. 
• Leftover cheesecakes and cookies can be stored in an airtight container in the freezer (just leave them out at room temp for at least 10 minutes before serving to soften).