STRAWBERRY AND CHIA BREAKFAST CHEESECAKES

(Makes 6)

CRUST

150 g   chocolate granola

30 g     ground almonds

50 g     pitted dates, soaked in hot water for 10 minutes and drained

60 g     melted butter

FILLING AND TOPPING

60 ml   chia seeds

200 ml milk

300 g   ripe, chopped strawberries

80 ml   honey

4          gelatine leaves, soaked in cold water for 5 minutes

300 g   NUTRIDAY strawberry full cream yoghurt

            fresh strawberries for garnish

METHOD:

  • Combine the granola, ground almonds, dates and melted butter in a food processor and process until it comes together.
  • Press evenly into the bottom of 6 greased pastry rings(7 cm in diameter)
  • Add the milk to the chia seeds and leave it to soak for 10 minutes or longer
  • Place the strawberries and honey into a small saucepan and simmer on low heat for 5 minutes.Squeeze out the excess water from the gelatine sheets and add to the berries.  Stir well to dissolve it and use a stick blender to blend till smooth.
  • Mix the yoghurt into the soaked chia seeds and add two thirds of the strawberry pulp.Mix well and divide between the 6 pastry rings
  • Allow to set for 30 minutes
  • Top with the rest of the strawberry pulp (Reheat if necessary to melt it)
  • Let it set in the fridge for at least one hour
  • Remove gently from the pastry rings and garnish with fresh strawberries

 

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