Vegan Choc Cheesecakes

Directions

1. Combine biscuits with coconut oil and press mixture into a silicone muffin tray. Place in the fridge to chill.

2. Meanwhile, blend the tofu, coconut cream, coconut oil, maple syrup and protein powder in a blender until smooth.

3. Add the melted chocolate and blend again.

4. Pour filling over the bases and leave in the fridge to set for a few hours or overnight.