Place the shredded coconut, oats & salt in a high-speed blender or food processor & blitz until it resembles bread crumbs. Gradually add the homemade chocolate, nut butter, activated charcoal & vanilla while blending on low. Remove & then press into silicone muffin moulds. Place in the fridge to set while you make the filling.For the filling:
Place the coconut cream in a blender or use a hand-held whisk, gradually add the melted chocolate. Fold in the vanilla & the salt. Take the bases from the fridge & pour over the filling. Place back in the freezer to set for one hour.For the ganache:
Add the ganache ingredients to a bowl & mix together. Add 1½ Tbsp of the ganache on to each cheesecake & decorate with the fruit & gold edible flakes. Place back in the refrigerator to set.For homemade chocolate:
Follow specific temperature instructions to make tempered chocolate or just melt, mix & set for quick, untempered chocolate. (Tempered chocolate doesn’t melt as easily as untempered chocolate.)Step 1:
Bring water to a boil in a pot & remove from heat. Place the cacao butter & cacao paste in a glass bowl, & place the glass bowl on top of the saucepan (Here you are creating some kind of bain-marie, so the cacao paste & cacao butter melts evenly).Step 2:
If you are using coconut sugar, then blitz it up to resemble the consistency of icing sugar. Here you can add superfood powders like maca, mesquite or baobab.Step 3:
Once the cacao butter & cacao paste have melted & have reached 42℃, add the almond butter, coconut sugar or blossom nectar, salt & whisk well. Let the temperature drop to 28℃. This step will take quite a while, around ten to fifteen minutes.Step 4:
Reheat once again up until 31℃, remove & pour the chocolate into moulds. Let the chocolate set at room temperature & reheat to melt when you want to use it again.