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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
Metric | Imperial Measurement Conversions

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

  1. 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.
  2. 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.
  3. 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!

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