125g cashews (soaked in water overnight)
120g full fat coconut milk (left in fridge overnight)
3 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
75g coconut sugar
170ml full fat coconut milk
1/2 tsp salt (or to taste)
Break up the Perkier bars and press half a bar into the bottom of each mould of your muffin tin (I used a silicone one).
Pop the muffin tin in the fridge while you make the cheesecake filling.
Drain and rinse your cashew nuts, pop them to your food processor along with the remaining cheesecake ingredients – process until smooth and creamy.
Take your muffin tray out of the fridge and pour the cheesecake mixture on top of the chocolate base. Pop in the fridge to set over night or into the freeze for a couple of hours
To make the caramel sauce, add all the ingredients to a small pan and bring to the boil. Once boiling, reduce the temperature and simmer for around 15 minutes until it starts to thicken up.
Take off the heat and leave to cool fully, then transfer to a small container and pop in the fridge for 1-2 hours.
Once the cheesecakes are set, drizzle over the salted caramel sauce and melted chocolate and scatter berries on the serving plates – then tuck in!! #getyourperkyon
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