Baking, Desserts, Vegan, Vegetarian

Mini Frozen Chocolate Berry Cheesecakes

Step 1 of 5

Mix together the puffed rice, oats, chia seeds, dates, seeds, cocoa powder, cacao nibs and cinnamon in a bowl

Ingredients

For the base

25g puffed brown rice
25g rolled oats
30g chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
30g dark chocolate, broken up into pieces
Your choice of berries to decorate

For the base

0.8oz puffed brown rice
0.8oz rolled oats
1.15 chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
1.15oz dark chocolate, broken up into pieces
your choice of berries to decorate

Step 2 of 5

Gently melt the coconut oil, cashew/almond butter and date nectar then pour into the dry ingredients and mix well to combine

Ingredients

For the base

25g puffed brown rice
25g rolled oats
30g chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
30g dark chocolate, broken up into pieces
Your choice of berries to decorate

For the base

0.8oz puffed brown rice
0.8oz rolled oats
1.15 chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
1.15oz dark chocolate, broken up into pieces
your choice of berries to decorate

Step 3 of 5

Divide between a 6-hole muffin tin and fill up to ⅓ and press down well. Set asidec

Ingredients

For the base

25g puffed brown rice
25g rolled oats
30g chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
30g dark chocolate, broken up into pieces
Your choice of berries to decorate

For the base

0.8oz puffed brown rice
0.8oz rolled oats
1.15 chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
1.15oz dark chocolate, broken up into pieces
your choice of berries to decorate

Step 4 of 5

Place all of the filling ingredients into your Ninja Kitchen Nutri Ninja blender and whizz up until smooth. Spoon over the base to fill the to the top. Freeze for 2 hours

Ingredients

For the base

25g puffed brown rice
25g rolled oats
30g chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
30g dark chocolate, broken up into pieces
Your choice of berries to decorate

For the base

0.8oz puffed brown rice
0.8oz rolled oats
1.15 chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
1.15oz dark chocolate, broken up into pieces
your choice of berries to decorate

Step 5 of 5

When ready to serve, pop out of the freezer. Gently melt the coconut oil and chocolate then drizzle over each and scatter berries on top. Enjoy!

Ingredients

For the base

25g puffed brown rice
25g rolled oats
30g chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
30g dark chocolate, broken up into pieces
Your choice of berries to decorate

For the base

0.8oz puffed brown rice
0.8oz rolled oats
1.15 chopped dates
2 tbsp chia seeds
2 tbsp cocoa powder
2 tbsp cacao nibs
2 tbsp pumpkin seeds
1 tsp cinnamon
1 tbsp coconut oil
1 tbsp cashew or almond butter
2 tbsp date syrup/honey/maple syrup

For the filling

2 frozen bananas
4 tbsp cocoa/cacao powder
2 tbsp natural yogurt (or coconut yogurt)
4 tbsp maple syrup

For the topping

1 tsp coconut oil
1.15oz dark chocolate, broken up into pieces
your choice of berries to decorate

Cooking method:

Standard