Two-Tone Chocolate Cheesecake Pots
Recipe by SpamellaB
A twist on the cheesecake, this no-bake, quick and easy two-tone chocolatey dessert is sure to impress!
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- Serves: 4
- Prep: 15 minutes
- Chill: 1 hour
INGREDIENTS
- FOR THE BASE:
- 100 g dates
- 100 g nuts
- FOR THE CHOCOLATE LAYERS:
- 400 mls Coconut milk
- 50 g dates, soaked in boiling water for 10 minutes then drained
- 6 tablespoons Natvia
- 6 tablespoons Cacao or cocoa powder
Tips:
- Best eaten on the same day.
- Can make the base and the separate layers up to 3 daysahead and assemble as needed.
- Try adding almond extract instead of vanilla for a nutty hit.
METHOD
- 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 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!
Nutritional Info
Carbs (g) Protein (g) Fat (g) Energy (kJ) Calories 9.11 4.8 10.57 671 161 Tags
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