Triple Nut Blueberry Cheesecakes

One for all the nut butter lovers out there! Featuring the gorgeous New Hognuts Blueberry Cheesecake Almond butter. This is totally peanut free so if you have a peanut allergy you can still enjoy it!!
These mini cheesecakes have a blueberry almond creamy base, a nutty filling and a thick dreamy chocolate topping... You simply must give them a go, they're so easy!

Ingredients (Makes 4):

120g Blueberry Cheesecake Hognuts Almond Butter
60g Coconut oil
120g Light Cream Cheese
50g Peanut Butter Flavoured Muscle Mousse 
50g Smooth Cashew Butter
30g Cacao Powder 
10g Truvia (any sweetener will work)

Cooking instructions

Step/Layer 1: Mix together the 20g of coconut oil with the almond butter then stir in the cream cheese. Divide between 4 silicone moulds then pop in the freezer for 20 minutes to set.
Step/Layer 2: Stir together the cashew butter with the Muscle Mousse and add a splash of water (achieve thickness). You want it to be mixable but still fairly thick. Divide between the 4 moulds then pop in the freezer for a further 15/20 minutes.
Step/Layer 3: Mix the cacao powder with the sweetener first then add the 40g remaining coconut oil. Divide the final layer between the moulds then either freeze for 30 minutes or refrigerate for 2 hours.

Most importantly, be sure to enjoy them :)