No-Bake Sticky Mocha & Jujube Fruit Cheesecakes

In a food processor, blend the wheat-free oats for a few seconds until finely ground.
Add the cacao powder, brown rice syrup, coconut oil, and dried jujube fruits to the food processor.
Blend until the ingredients are combined.
Transfer the mixture to a dish and press it down to create a smooth base.
Place the dish into the freezer to set.

Drain and rinse the soaked cashew nuts, then place them in a food processor or high-speed blender along with the coconut butter, fresh espresso, coconut cream, brown rice syrup (or honey), and cacao powder.
Blend until you achieve a smooth and creamy consistency.
If needed, add a little almond milk to achieve the desired texture.
Spread the cheesecake mixture evenly over the set base and return it to the freezer for 4 hours to firm up.
Making the Coffee Cream:
In a bowl, combine the coconut cream, brown rice syrup (or honey), and fresh espresso.
Mix well.
Once the cheesecake has set, slice it into portions.
Garnish each portion with jujube crisps and drizzle the coffee cream on top.