Chocolate Cheesepots

 

Ingredients

Chocolate layer

2 Tsp Nutella

2 Tsp butter

Biscuit base

80g Oaties (gluten-free, vegan, oat biscuits)

30g butter

Cheesecake layer

280ml double cream

250g vegan cream cheese

2 heaped Tsp icing sugar

2 teaspoons lemon juice

2 teaspoons vanilla essence

Method

Heat the Nutella and butter in a microwave. Stir to ensure it is well mixed, free from lumps. Set to one side 

Crush the biscuits. Add the butter to a saucepan and heat. Pour the crushed biscuits into the butter, and also the chopped, toasted hazelnuts. Mix well. Split the crumbly biscuit base between four wine glasses. 

Blend the cream cheese, lemon juice, vanilla essence and icing sugar. In a separate bowl, whip the cream to stiff peaks. Fold the cream cheese into the cream. Carefully spoon into the wine glasses. Smooth over the top.

Add the chocolate layer to the top. Add some chocolate curls, and place in the fridge until needed. 

Notes

This is the dairy-rich version of the vegan Raspberry Cheesepots The verdict was the raspberry version was good, but this is better.