Healthier mint chocolate cheesecakes
Uh oh, it’s a cold, rainy day in July and those chocolate cravings have set in… We’ve all been there. Well, never fear as I have created a healthier version of a mint chocolate cheesecake in individual portions. It’s not completely guilt free, but it’s a better alternative to scoffing a whole New York cheesecake from Sainsbury’s.
Wanna know how to do it? Yeah you do! Here’s the method (makes 10):
For the base, melt 50g of coconut oil and mix with 2 tsp honey, 50g desiccated coconut and 150g ground almonds, then mix well. Grab 10 ramekins and evenly distribute the mixture, pressing into the base of the ramekins with a spoon.
For the filling, mix 360g cream cheese, 1 tbsp honey, 3 tsp cacao powder and 1 tsp peppermint oil, then spoon into the ramekins.
Add toppings of your choice – I used some cacao nibs and buttons.
Leave to set in the freezer. Remove 15 minutes or so before serving. Enjoy!