September 06, 2018

These cheesecake pots from SpamellaB would make the perfect end to a meal or you could even have them for the breakfast.

Serves: Makes 3 pots
Prep time: 15 minutes
Cooking time: 0 but 30 minutes chill time


For the base: –

120g Rolled oats
6 tbsp Desiccated coconut
4 tbsp Coconut oil
4 tbsp Maple syrup

For the filling: –
1 x can Coconut milk, chilled in the fridge overnight
3 tbsp Active Edge PomegranateActive concentrate
4 tbsp Maple syrup
1 tsp Vanilla extract

To decorate: –
Pomegranate seeds
Berries (blackberries, blueberries, strawberries all work well)
Coconut chips


  1. First make the base: Mix together the oats and coconut in a bowl. Melt the coconut oil and pour in along with the maple syrup and mix everything together.
  2. Spoon between 3 individual dishes or ramekins (fill about ⅓) and press down with the back of a spoon. Set aside while you make the filling.
  3. Scrape the solid part of the coconut cream from the can and place in a bowl along with the pomegranate concentrate, maple syrup and vanilla. Use an electric whisk to beat for a few minutes until thick and creamy.
  4. Divide this between the pots to fill the top. Arrange your decorations on top then chill for at least 30 minutes – then enjoy!

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB