• These vegan, gluten-free jars are easy to make and look very fancy at the same time. Chocolate and coconut together are always a good idea, and these are the perfect way to enjoy them. Double the recipe for a crowd.
  
  Method:

• In a food processor, whizz the walnuts, ground almonds and cacao until they have a crumb-like texture, then add in the maple syrup and coconut oil and blend for a further ten seconds to combine. Spoon this into the base of four small jars and set aside.

• To make the cheesecake layer, drain the cashews then blend them with the maple syrup and coconut milk until smooth. Stir in the desiccated coconut and spoon this on top of the bases. Place the cheesecakes in the freezer for half an hour to set.

• For the topping, melt the coconut oil in a bowl over a saucepan half-full of water on a low heat, making sure the bowl is not touching the water, then remove from the heat and stir in the other ingredients. Spoon this on top of the cheesecakes and garnish with a little extra coconut.

• Store in the fridge for up to five days or freeze for up to two months.
  
  Recipe adapted from Vegan Chocolate Treats (Kyle Books)

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