Cover the cashews in filtered water and leave to soak in a covered bowl or container for at least 8 hours or overnight. Drain and rinse under cool water.
Cover the dates and dried goldenberries with boiling water and allow to soak for 10 minutes. Drain and reserve the water.
Add the dried goldenberries and dates to a food processor and blend until jammy. Now add the ground almonds and pulse until a sticky dough forms, adding 2 tbsp of reserved water and scraping down the sides as necessary. Use a heaped teaspoon to divide the base between 12 mini silicone cupcake cases or a lined muffin tin and press down firmly to make even bases.
To a clean food processor, add the drained cashew nuts, melted coconut oil, Sweet Freedom Fruit Syrup, lemon juice, almond extract and milk. Blend until smooth and creamy. Divide the cheesecake mixture between the 12 bases and smooth over the tops.
Squeeze about 5g Sweet Freedom Choc Shot onto each cheesecake and swirl through the mixture using a toothpick or fork. Sprinkle over the cacao nibs.
Place in the freezer for 2-4 hours to set or until firm. Allow to thaw for 10 minutes before serving. These Goldenberry Chocolate Cheesecakes will last up to 5 days in the fridge or 1 month in the freezer.