These smooth, creamy, chocolate caramel cheesecake pots are one of the easiest, most decadent desserts ever, so much so they’ll have you weak at the knees!
I’d love to say that these chocolate delights are suitable for breakfast, but they’re probably best left for dessert. While they do contain a hidden fruit AKA avocado, they are insanely rich, which is why they are served in these cute little jars.
I’m not normally someone who sticks to small servings and if there’s extra dessert going you can guarantee I’m the first one there but just one of these pots will be enough to satisfy your sweet, chocolate tooth.
Made up of three dreamy layers – chocolate, caramel and a gluten-free topping these cheesecake pots are made from all the good stuff. We’re talking cacao, avocado, coconut and oats. Totally vegan, gluten-free & made with 1 of your 5-a-day, but would you be able to tell? Absolutely not.
While they look impressive and could easily be seen as a dinner party dessert, these cheesecake pots are easy to make and can be made in under half an hour – making them especially good if you’re looking for that’s something last minute – but doesn’t look it
In this recipe I’ve used Strong Roots ripened avocado halves. I’m sure we’ve all been there with the under ripe/over ripe avocado but by using these frozen avocado halves it essentially means you are guaranteed GOOD avocado. It eliminates the risky business that is cutting into an avocado and not knowing what you’re going to get.
These Upside Down Chocolate Caramel Cheesecake Pots are:
& EVERYTHING you want from dessert