Plant-based Berry Cheesecake Jars
Overview
- 25 min
- Serves 4
- Easy
Keep for later
Ingredients
Nut Crumble
1 cup Oats Plus
½ cup Omega 3 mix
½ Cup Natural Almonds
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
Pinch sea salt
¼ cup dark cocoa
4 tablespoons maple syrup or honey
3 tablespoons coconut oil
Berries and Chia Seed Coulis
2 ½ cups mixed berries (fresh or frozen is fine)
2 tablespoons maple syrup or honey
1 tablespoon Chia seeds
2 tablespoons water
To Serve
3 cups vanilla coconut yoghurt
Instructions
Preheat oven to 160 degrees
Combine the dry ingredients of the nut crumble (except the cocoa powder) in a bowl and mix well.
Place the cocoa powder, maple syrup, and coconut oil in a small pot and place over a low heat. Heat gently until liquid. Mix thoroughly.
Pour over the dry ingredients and mix well. You may need to use your hands to fully incorporate.
Pour onto a lined baking tray. Bake for 15-17 minutes until toasted. Set aside to cool completely.
Place the berries, chia seeds, maple syrup, and water in a small pot over a medium heat. Bring to a boil and let simmer for 5 minutes until glossy and slightly thickened. Set aside to cool completely.
Use 4 clean 250ml jars for serving. Put a few spoonfuls of the nut crumble in the bottom of each. Next layer is a big dollop of coconut yoghurt, then a spoonful of berry coulis, followed by more coconut yoghurt. The final layer is more of the nut crumble.
Garnish by adding a small amount of coconut yoghurt on top and a few fresh or freeze-dried berries. Serve immediately or place the lid on and place in the fridge to enjoy later.
Recipe created by Kelly Gibney
Dietary Glossary