These honey cheesecake pots will become a firm favourite! They require no baking and are really easy to whip together.
Fibre-rich dates add a caramel sweetness to the “biscuit” base.
Not only that, but adding manuka honey makes these desserts even more nutritious.
Manuka is known for its antibacterial properties. Blitz through your cheesecake topping for goodness and a deep, rich taste.
Juice 1/2 lemon
1 tsp vanilla powder or essence
Pinch sea salt
¼ cup buckwheat groats
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.