♡ VIC’S CHEESECAKE JARS ♡ Gingerbread
💜ZERO 💚 5 💙 3 for each jar without the mini gingerbreads.Serves 4.
Two of these were dessert at home and I brought 2 with me on my 2 night trip to for They survived the long journey👌
I don’t think I’ll ever get bored of eating these cute jars of deliciousness!
If you have a flavour you’d like me to make, let me know in the comments please👇
I made these in my regular way, with whipped cottage cheese on a base simply made with wholesome oats and sweetened with fresh, juicy medjool dates.
For the base layer.
🔸️1 cup of oats. I use @harrawaysnz wholegrain. I find these more flavoursome for this recipe. You can use any you have on hand.
🔸️5-6 medjool fresh dates pitted. Alternatively you can use sugar free maple syrup, enough until it comes away from the sides when processed. Please note it will have a slightly different texture and taste.
🔸️1½ tsp of my homemade gingerbread spice, recipe found here use ginger powder to taste.
🔸️1 tbsp of warm water.
🔸️2 cups / 500g cottage cheese. Processed with 🔸️2 tbsp of sugar free maple syrup (or sweetener of choice).
Optional topping. (because I still have some leftover from Christmas)
🔸️Mini gingerbread people bought from @warehousenz 1 💜💚💙 each.
What to do.
Roughly process the oats and dates (I use my Nutribullet). Add the water until it combines. Divide into the bottom of 4 glass jars (300mls 1½ cup capacity) and top with the cheesecake layer. Sprinkle with ginger powder and seal. Serve with a mini gingerbread, yummy 😋
Thanks for the support ‘Vic’s Bowls fans’ you keep me sparkling 💖