CHOCOLATE-TOPPED LEMON & RASPBERRY CHEESECAKE POTS
SERVES: 4
PREP: 25 minutes
COOK: 1 hour 30 minutes
Ingredients
For the base -
40g granola
40g oats
1 tablespoon coconut oil, melted
1 tablespoon nut butter
For the lemon cheesecake part -
150g soft cheese or Quark (can be dairy-free)
1 tablespoon coconut oil
20g no added sugar white chocolate (can be dairy-free)
Zest and juice of 1 lemon
3 tablespoons Natvia natural sweetener
1 tablespoon coconut flour
For the raspberry part -
75g frozen raspberries
2 tablespoons Natvia natural sweetener
1 tablespoon chia seeds
For the chocolate shell -
1 tablespoon coconut oil
40g no added sugar dark chocolate
Extra granola and freeze-dried raspberries
Method
- First make the base - Mix together the oats, granola, oil, nut butter then divide between 4 small ramekin dishes to fill ⅓ full and press down. Chill in the fridge.
- Next, beat together the soft cheese or Quark, lemon, sweetener and coconut flour. Gently melt the coconut oil and white chocolate then cool a little. Beat into the mixture. Spoon this on top of the bases to reach up to another ⅓.
- Allow the raspberries to defrost and mix in the sweetener and chia seeds. Spoon over the lemon mixture in a single layer.
- Melt the coconut oil and chocolate, then pour over each pot to cover and fill to the top. Sprinkle over granola and freeze-dried raspberries then chill for 1 hour - then enjoy!
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