Desserts, Vegan, Vegetarian
Vanilla, Coconut & Berry Cheesecake Pots
Recipe by SpamellaB
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Blender
- Prep Time: 15 mins
- Total time: 40 mins
- Skill Easy
- Serves 4 people
Vanilla, Coconut & Berry Cheesecake Pots
A refreshing mix of delicious ingredients come together to make these yummy cheesecake pots, the perfect after-dinner treat!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the base
- 100g oats
- 50g ground almonds
- 2 tbsp almond butter
- 1 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
For the coconut vanilla cream
- 200g coconut yogurt
- 2 tbsp coconut flour
- 4 tbsp flour
- 1 tsp vanilla extract
For the berry topping
- 150g mixed frozen berries
- 3 tbsp maple syrup
- 4 tbsp chia seeds
- Freeze-dried berries and coconut chips to decorate
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Place the ingredients for the base into your Ninja Kitchen Nutri Ninja and pulse until you have a flapjack mixture. Press between 3-4 individual pots and press down (fill up to ⅓). Chill in the fridge to firm
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Step 2
Next beat together the coconut cream ingredients until thick and smooth, and chill until required
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Step 3
Make the berry jam by placing the berries and maple syrup in a small pan, heat up and simmer for 5 minutes. Stir in the chia seeds, mash up and leave for at least 20 minutes to thicken and form a jam. Chill in the fridge
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Step 4
When ready to serve spoon the coconut mixture on top of the base to fill the pot then top with a generous layer of jam, top up with freeze-dried berries and sprinkle with coconut chips. Enjoy!
