These vibrant turmeric pomegranate cheesecake pots are the perfect no-bake treat! Packed with protein, natural sweetness from Natvia, and topped with crunchy seeds and granola, they’re as nourishing as they are beautiful.
Ingredients
For the base
70g oats
2 tablespoons Natvia Synbiotic sweetener
2 tablespoons nut butter
1-2 tablespoons melted coconut oil
For the Cheesecake
1 x 350g silken tofu
50g Natvia Synbiotic sweetener
1 teaspoon ground turmeric
1-2 scoops vanilla protein powder
For the topping
1 tablespoon coconut oil
2 tablespoons tahini / nut butter
30g no added sugar white chocolate (can be dairy-free), cut into chunks
Pomegranate seeds, granola, pumpkin seeds & desiccated coconut, to decorate
Method
Make the base first: Mix together the oats, Natvia, nut butter and melted coconut oil to combine, then divide the mixture between 4 x ramekin dishes to fill to 1/3 and press down.
Blend the tofu, Natvia, turmeric and protein powder until quite thick and smooth, then spoon this on top of each base to fill to nearly the top. Chill in the fridge.
Meanwhile heat the coconut oil, tahini/nut butter and chocolate to melt, then spoon over each one to mostly cover.
Sprinkle over each of the toppings then chill in the fridge for at least 2 hours to set. Then enjoy!
