With deliciously refreshing flavours, these cheesecake pots are simple to make any day of the week. The perfect after dinner treat!
Peach, Coconut & Cardamom Cheesecake Pots
- For the base
- 50g dates, soaked in boiling water for 10 minutes
- 150g desiccated coconut
- 50g ground cashews or macadamia nuts
- 2 tbsp coconut oil
- For the coconut layer
- 1 can coconut milk, chilled in the fridge overnight
- 3-4 tbsp maple syrup to taste
- 1/2 tsp vanilla extract
- For the peach layer
- 1 can peach slices in juice, drained
- 2-3 cardamom pods, crushed (or 1/2 tsp ground cardamom)
First make the base: Drain the dates and add to your Ninja Kitchen Nutri Ninja along with the other ingredients and blend well until you have a slightly sticky mixture
Save ¼ of the mixture to set aside then divide the remaining between 6 ramekin dishes and press down with your fingers (should reach up to ⅓ of the pot).
The leftover ⅓: Divide into 6 small pieces and roll into balls. Keep in the fridge
Scrape the solid coconut cream from the can and beat together with the maple syrup and vanilla until thick and smooth. Spoon this over each base to cover another ⅓ of the way up
Next drain the peaches and add to a blender with the cardamom and blend until smooth. Pour over the coconut layer. Chill in the fridge for at least 1 hour
When ready to serve, pop a ball on top of each and decorate with coconut chips, edible flowers and enjoy!