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Mini Chocolate Ganache Cheesecakes

by Pamela Higgins
on 13th February 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Of course a heart-shaped dessert is acceptable on Valentine’s Day. Enjoy these indulgent treats with your favourite person, an oaty date base topped with a creamy chocolate filling and decorated with the pretty colours of pomegranate and raspberries.


Mini Chocolate Ganache Cheesecakes

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Make these a day or so in advance then you can pop them out the freezer when you’re in the mood for love!

Ingredients

  • FOR THE BASE:
  • 80g rolled oats
  • 6 large Medjool dates
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • FOR THE CHOCOLATE GANACHE:
  • 1 can coconut milk, chilled in the fridge overnight
  • 4 tbsp cacao or cocoa powder
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • FOR THE TOPPING:
  • 4 tbsp pomegranate seeds
  • 2 tbsp freeze-dried raspberries
Prep Time
Serves
2

Instructions

  1. First, make the base mixture: Simply place all of the ingredients into your food processor and whizz up for at least 30 seconds on a high setting until a soft dough-like consistency forms.

  2. Divide this into four and press into 4 deep individual silicone moulds – use heart-shaped ones if you can find them! Chill in the fridge while you make the topping.

  3. Open the can of coconut milk and scrape out the solid cream at the top. Place all of this (leaving the water behind) into your (clean) food processor along with the cacao or cocoa powder, maple syrup and vanilla extract.

  4. Whizz up for 30 seconds on a high setting, then remove the lid and scrape down the sides to make sure everything gets blended. Whizz up again for 20 seconds. You should have a nice thick chocolate ganache mixture.

  5. Divide this between the moulds and spoon into each over the base to reach the top then smooth out. Scatter over the pomegranate seeds then place in the freezer for at least 4 hours to set.

  6. When you’re ready to serve, remove from the freezer 5 minutes before then pop out onto a plate. Scatter over freeze-dried raspberries then serve straight away!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins