• 125g of salted caramel flavour sunflower and pumpkin seeds- Can use plain seeds or your choice of nuts. I have used munchy seeds they have a great range of crunchy seeds.
• 1 cup almonds
• 2 tbs melted coconut oil
• 1 tbs peanut butter
• 1 tbs chocolate chips
• 2 ripe avocados
• 1-2 tbs natural yoghurt
• 1 tbs honey/maple syrup
1 Add the seeds, almonds, coconut oil, chocolate chips and nut butter into a blender/magimix and pulse until crumble texture. If you prefer a smooth texture blend to your desired consistency.
2 Place your heart cutter onto a tray lined with greaseproof paper and spread the cheesecake base filling and press down into the cutter and repeat, leave to set in the fridge for a few minutes. Ideally you want a thick base.
3 For the avocado filling, simply mash/blend the avocados, yoghurt and honey until thick and creamy.
4 Place the heart cutter over the bases, spread the avocado filling and pop into the freezer until set.
5 Before you eat the mini cheesecakes, take them out of the freezer to room temperature. Best kept in the freezer to keep well. Makes about 4 depending on the size of your cutter.