A creamy, nutty no-bake dessert with a crunchy almond date base and a rich coconut filling that is decadently delicious. This recipe is perfect for those who love coconut and chocolate combinations, making it a delightful treat to enjoy at any time.
1: For the base, combine ingredients into a blender or food processor and blitz until crumbly but sticky. Evenly press into the base of muffin moulds.
2: Place the base into the freezer.
3: In the meantime, blend the filling ingredients (except for the cocoa powder) until smooth and creamy. Pour half of the mixture into a bowl.
4: To the filling in the blender, add the cocoa powder and blend until smooth. Evenly distribute the mixture on top of the prepared base.
5: Return to the freezer for 30 minutes or until slightly set.
6: Spoon the remaining white mixture on top of the chocolate layer.
7: Freeze for 2-3 hours or until completely set.
8: Once set, remove from the moulds. Decorate and allow cheesecake to thaw at room temperature for 10 minutes before serving.
