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1. Blend the ingredients for the base and press into moulds. Freeze for 15min.
2. Make the filling, spoon into the bases and freeze for at least 2 hours.
3. Make the drizzle – you might need to amend the quantities if the consistency isn’t quite right so add more Cacao Boost if it is too runny or more coconut oil if it needs to be looser.
4. Drizzle the cheesecakes, then top with hazelnuts and desiccated coconut.
5. Defrost in the fridge for 30min-1hour before eating. Enjoy!