These delicious  no-bake cheesecakes are rich, creamy, smooth and silky a must try for all the chocolate and plum lovers out there

INGREDIENTS

60g almond or cashew butter                                                                                                         60ml (70g)
maple syrup                                                                                                                                     75g oat flour
50g ground almonds                                                                                                                       Pinch of salt
200g cream cheese                                                                                                                          45g almond or
cashew butter                                                                                                                                  3 tbsp maple syrup
20g dark chocolate, melted                                                                                                             3 South
African Plums                                                                                                                                   100g dark chocolate
1 tsp coconut oil                                                                                                                              Whipped
cream                                                                                                                                               Chopped
chocolate                                                                                                                                         Crushed pistachios

METHOD

Line and grease 6 muffin holes with cupcake cases or overlap parchment paper so you can easily lift out the cups. Stir together the nut butter and syrup until smooth and then stir in the oat flour, ground almonds and salt to reach a cookie dough consistency. Divide into 6 pieces, roll into balls and place one ball in each muffin hole. Press down the mix to make even and compact bases.

Slice two of the plums into thin strips and place one round of plum on top of each base and press in slightly. Chill in the fridge while you make the filling.

Beat the cream cheese with a spoon until smooth. Now stir in the almond butter and maple syrup. Divide the mix into two and into one bowl, add the melted chocolate. Place both cheesecake mixes in separate piping bags and snip off the ends.

Remove the bases from the fridge and pipe over a layer of the chocolate cheesecake mix into each hole. Smooth over with a spoon and top with the plain cheesecake mix and smooth over the top. Chill in the fridge while you prepare the topping.

Melt together the chocolate and coconut oil and pour over the cheesecakes, spreading it to the edges. Return to the fridge to set fully for 2-4 hours or overnight. When set, slice the third plum into wedges. Top the cheesecakes with some whipped cream and a slice of plum. Sprinkle over the chocolate and pistachios, if desired and enjoy.