- Soak the dates in boiling water for 10 minutes, then drain and reserve the soaking water.
- Line 12–14 muffin tin holes with strips of baking parchment to help lift out the cheesecakes later.
- Add the oats and Merchant Gourmet Whole Chestnuts to a food processor and blend until crumbly.
- Add the almond butter and maple syrup and blend again until the mixture becomes sticky and holds together.
- Divide between the muffin cases, pressing firmly into the base of each one. Chill in the fridge.
- For the caramel, blend the soaked dates, Merchant Gourmet Whole Chestnuts, almond butter and 2 tablespoons of the reserved date water until smooth. Add a little extra water if needed to achieve a creamy consistency.
- Spoon the caramel over the chilled bases, reserving a little for decoration if desired. Return to the fridge for around 1 hour.
- For the cheesecake layer, combine the vegan cream cheese, almond butter and maple syrup until completely smooth.
- Divide the cheesecake mixture evenly over the caramel layer and smooth the tops.
- Melt the dark chocolate and allow it to cool slightly.
- Spoon or spread the melted chocolate over the cheesecakes.
- Sprinkle with the chopped Merchant Gourmet Whole Chestnuts and fruit of choice.
- Freeze for 1–2 hours until firm.
- Carefully lift the cheesecakes from the tin using the parchment strips and serve.
- Store in the fridge for up to 1 week or freeze for up to 1 month.
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