Ingredients

Ingredients
8-12 Digestive biscuits or Graham crackers
3-4 tsp coconut oil

Filling ingredients
1 cup Hazel-NOT Choc
½ cup cream, or coconut cream
½ cup cream cheese
1 tsp vanilla extract
1 tsp cinnamon
3-4 tbsp maple syrup
6-8 marshmallows (to toast for the top)

Method

1. Base layer: crush the biscuits and mix with coconut oil. Place in a muffin tray with muffin liners, refrigerate.

2. Filling: in a food processor blend together the Hazel-NOT Choc, cream, cream cheese, vanilla and cinnamon and maple syrup until it comes together like a thick cheesecake like consistency. Pour on top of the base layer and set in the freezer for 1-2 hours.

3. Top layer: Pop the marshmallows onto a skewer and carefully toast them on all sides, then place toasted marshmallows to the top of the filling.