For the Crust:

1 1/4 cups raw pecans (ground)

3 tbsp. melted butter

2 tbsp. coconut palm sugar

(Mix everything into a mixing bowl, combining well)


250 grams Philadelphia cream cheese, softened, cut into pieces

1 egg, room temperature

1/4 cup coconut palm sugar

1 tsp. pure vanilla

(Place into a mixing bowl and blend all the ingredients slowly with a mixer, combining well)

Raw Chocolate Sauce:

1/4 cup liquid coconut oil (if you only have solid coconut oil, heat in the microwave carefully until melted)

1/2 cup raw cacao powder

1/4 cup pure maple syrup

1 tsp. pure vanilla

(Whisk all ingredients well, put aside)


Preheat oven to 350 degrees F.

Grease a 6 cup muffin tray

Add your crust, using your hands and pressing well into the bottom of the muffin cups as well as up on the sides a bit.  Bake for 3-5 minutes, remove from oven and allow to cool completely before filling

Add your filling to the cooled crusts, filling each to the top

Bake for 20 – 25 minutes.  Do not overcook, to avoid cheese cracking and crust from burning

Allow to cool at room temperature for 1 hour.  Then place the muffin tray in the refrigerator for at least 2 hours before serving

Remove cheesecake cupcakes from the muffin cups carefully after being chilled.  Now you can add your raw chocolate sauce on top of each cupcake.  If your prefer, you can add your choice of fruit on top as well

Ready to be served!

*Tip:  Instead of pecans for the crust, you can also use chopped cashews or almonds as well*

*Makes 6 large cupcakes!