Method

In a large pan over a medium heat toast all the dry ingredients stir together until toasted (keep stirring) this will take about 5 minutes. Then pour over melted butter and add the vanilla, mix together and spoon evenly into 4 serving glasses, pressing down to create the cheesecake base. Chill for 30 minutes.

In cake mixer using the whisk attachment, or in a bowl with a beater, whisk all the filling ingredients together on high for 5 minutes until light and fluffy. Fold through chocolate chips. Spoon evenly over base in glasses. Chill for an hour, then garnish with berries and edible flowers to serve.

Ingredients

For the base:

1/2 cup ground almonds

1/2 cup coconut flour

1 cup shredded coconut 

1/2 cup pecans, finely chopped

1 teaspoon cocoa powder

3/4 cup melted butter

1 teaspoon Stevia sweetener 

1 teaspoon vanilla extract

For the cream cheese filling:

250g cream cheese 

250g sour cream

2 teaspoons vanilla extract

2 teaspoons sweetener (I used stevia powder)

2 Tbsp cocoa powder

1/2 cup unsweetened dark chocolate chips