These little cheesecakes are best served in individual glasses making them a great idea for dinner parties.
20 minutes
1 minute
Easy
4
Place the almonds and oats in a food processor and blitz until a medium crumb as formed. Add the honey, almond butter and salt and process again until it creates a damp sandy texture.
Divide the base ingredients between 4 glasses.
Mix the Quark with the vanilla and honey and set aside.
Divide the blueberries between the glasses and spoon on top of the almond base.
Spoon in the Quark equally dividing between the glasses.
Cut each passionfruit in half and spoon over the flesh for each glass.
Refrigerate or serve immediately.
Enjoy!
Recipe and photo by Wholeheartedly Healthy – wholeheartedlyhealthy.com
For the Base:
For the Topping:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
