CHOCOLATE COCONUT CHERRY CHEESECAKES

@charissa_and_co_wellness⁠

These chocolate coconut cherry cheesecakes are rich, smooth, and creamy, you won’t believe it is free from refined sugars, dairy and trans fats!

Made with simple ingredients. It is an elegant dessert that is sure to impress at the dinner table during this festive season.

You can also find some of my favourite products by (clicking here) along with some discount codes for you to use.

CHOCOLATE COCONUT CHERRY CHEESECAKES

Serv 6-8 Cheesecakes depending on size of the mould

INGREDIENTS

For the filling

1 Can refrigerated coconut cream

1 Packet of cocobynuco crunch (chocolate)

1 Nuzest Clean Lean Protein bar Chocolate peanut butter

6 Fresh chopped cherries

2 Tbsp tapioca flour

1 Tsp vanilla extract

2 Tbsp monk fruit syrup

2 Tbsp tahini paste

1/3 Tsp cinnamon

1 Lemon juiced

1 Serv Nuzest Clean Lean Vanilla protein

INSTRUCTIONS

You will need, 1 x non stick cupcake silicone mould tray.

Blend all the ingredients for the filling in your blender, until smooth. Once the mixture is evenly blended to a thick creamy consistency you can start scooping them out into your moulds.

Pop the tray into the freezer for 1.5 hours to set. Once set, you can remove them from the moulds and start to decorate them. * Tip, If you are decorating all of them, only take two out of the freezer at a time preventing the others from melting, once you decorated the two, pop them back in the freezer to decorate the rest.

I used some crunchy peanut butter as the topping, with a dark chocolate drizzle, fresh cherries and again some crunchy coconut from @cocobynuco.

Optional a few pieces of protein bar for that added chew.

••Keep them in the freezer and when you are ready to serve, allow for 5min to thaw.