Pomegranate & Coconut Cheesecake Pots

These cheesecake pots from would make the perfect end to a meal or you could even have them for the breakfast.

Serves: Makes 3 pots
Prep time: 15 minutes
Cooking time: 0 but 30 minutes chill time

Ingredients:

For the base: -

120g Rolled oats
6 tbsp Desiccated coconut
4 tbsp Coconut oil
4 tbsp Maple syrup

For the filling: -
1 x can Coconut milk, chilled in the fridge overnight
45ml PomegranateActive concentrate
4 tbsp Maple syrup
1 tsp Vanilla extract

To decorate: -
Pomegranate seeds
Berries (blackberries, blueberries, strawberries all work well)
Coconut chips

Method:

1. First make the base: Mix together the oats and coconut in a bowl. Melt the coconut oil and pour in along with the maple syrup and mix everything together.
2. Spoon between 3 individual dishes or ramekins (fill about ⅓) and press down with the back of a spoon. Set aside while you make the filling.
3. Scrape the solid part of the coconut cream from the can and place in a bowl along with the pomegranate concentrate, maple syrup and vanilla. Use an electric whisk to beat for a few minutes until thick and creamy.
4. Divide this between the pots to fill the top. Arrange your decorations on top then chill for at least 30 minutes - then enjoy!