The ideal treat for a sunny afternoon, these frozen chocolate berry cheesecakes are sure to be a favourite for family and friends alike!
Mini Frozen Chocolate Berry Cheesecakes
- 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
- Berries to decorate
Mix together the puffed rice, oats, chia seeds, dates, seeds, cocoa powder, cacao nibs and cinnamon in a bowl.
Gently melt the coconut oil, cashew/almond butter and date nectar then pour into the dry ingredients and mix well to combine.
Divide between a 6-hole muffin tin and fill up to ⅓ and press down well. Set aside.
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
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!