Vanilla Cheesecake Pots
Prep Time: 15 Minutes
Cook/Chill: 2 Hours Chilling Time
2 tablespoon Coconut Oil, Melted
2 tablespoon Smooth Nut Butter
2 tablespoon Natvia Natural Sweetener
350 g Silken Tofu
2 tablespoon Coconut Oil
40 g No Added Sugar White Chocolate
4 tablespoon Natvia Natural Sweetener
1 teaspoon Vanilla Extract
Dried berries and granola, to decorate (Nutritional Information doesn't represent the information of this ingredient)
- First make the base: Place the oatcakes in a blender and whizz up until broken down. Add in the nut butter, melted oil and Natvia and blend again.
- Divide between 4 small ramekin dishes to fill 1⁄3 and put down well. Chill while you make the filling.
- Next gently melt the coconut oil and white chocolate. Place the silken tofu into a blender with the Natvia and vanilla and pour in the melted chocolate. Blend well.
- Spoon this over the top of each base to fill the top and smooth out. Chill for 2 hours. Top with dried berries and granola - then enjoy!