Two-Tone Chocolate Cheesecake Pots
Prep: 15 minutes
Chill: 1 hour
FOR THE BASE:
100 g dates
100 g nuts
FOR THE CHOCOLATE LAYERS:
400 mls Coconut Cream
50 g dates, soaked in boiling water for 10 minutes then drained
6 tablespoon Natvia
6 tablespoon Cacao or cocoa powder
1 teaspoon Vanille Extract
- First make the base: Place the dates and nuts into a blender and whizz up until broken down and a bit sticky. Divide between 4 small individual pots - fill about 1⁄3 and push down lightly then set aside.
- Scrape out the solid coconut cream from the can and set aside 1/3. Place 2/3 coconut cream in a food processor with the dates, 4 tablespoons of Natvia and 4 tablespoons cacao/cocoa powder plus the vanilla. Blend well until quite thick and smooth. Spoon between the pots to fill 2⁄3 then chill in the fridge.
- Beat together the remaining coconut cream with the remaining Natvia and cacao/cocoa powder and milk until smooth. Spoon over the top of each and smooth the top. Chill for at least 30 minutes - then enjoy!