Good for: A sweet treat that’s guaranteed to impress, whether that’s your family or guests.
These honey cheesecakes pots are going to become a firm favourite. They require no baking and are really easy to whip together. Not only that, but the addition of manuka honey makes these cheesecake pots even more nutritious.
Manuka honey is known for it’s healing properties and supports your digestive system. Adding it to these cheesecake pots not only adds more flavour, but it also gives them an added boost.
Nutrients per serving:
For the cheesecake layer:
- 1 ½ cups soaked cashews
- ½ cup coconut oil melted
- 3 tbsp manuka honey
- Juice 1/2 lemon
- ½ cup coconut milk
- 1 tsp vanilla powder or essence
- Pinch salt
For the cheesecake base:
To make the base blitz the walnuts in your food processor until you get a crumb like consistency.
Add in the dates, coconut, buckwheat and salt and blend again until everything combines. The mix should stick together between your fingers.
Add the mixture to some small glass pots. Press down firmly with your fingers until it’s around 1/2 inch think. Pop the pops in the fridge while you make the filling.
Wash out your food processor and add the cashews. Blend until the cashews are super creamy. This may take a few minutes and you will need to scrape the sides a few times.
Add in the coconut oil, honey, salt, vanilla, lemon juice, and coconut milk. Blitz again until combined well.
Remove the pots from the fridge then top with the cheesecake mix. Return to the fridge for a few hours to firm up.