Full recipe available here.

Recipe:

Ingredients: - For the base: - 200g vegan chocolate biscuits - 3 tbsp coconut oil, melted

• For the filling:

  • 200g vegan cream cheese
  • 1 cup coconut cream
  • 1/2 cup powdered sugar
  • 200g dark chocolate, melted
  • 1 tsp vanilla extract

• For the topping:

  • 50g dark chocolate, grated

Method: 1. Begin by preparing your base. Crush the vegan chocolate biscuits into fine crumbs using a food processor. The key is to ensure the crumbs are fine and even for a perfect base. 2. In a bowl, mix the biscuit crumbs with melted coconut oil until well combined. The coconut oil helps bind the crumbs together. 3. Divide the mixture evenly among 4 jars, pressing it down firmly with the back of a spoon to create a solid base. Refrigerate the jars to set the base while you prepare the filling. 4. For the filling, start by beating the vegan cream cheese in a large mixing bowl until smooth and creamy. This step is crucial for a velvety texture. 5. Add the coconut cream, powdered sugar, melted dark chocolate, and vanilla extract to the bowl. Mix until all ingredients are fully combined and the mixture is smooth. The melted chocolate adds a rich depth of flavour to the filling. 6. Spoon the chocolate filling over the biscuit base in each jar, smoothing the top with a spatula. Ensure the filling is evenly distributed. 7. Cover the jars and refrigerate for at least 2 hours, allowing the cheesecake to set and the flavours to meld together beautifully. 8. Just before serving, garnish each jar with grated dark chocolate. The chocolate shavings add a delightful texture and an extra touch of indulgence.