Emma Hollingsworth shares her vegan chocolate coconut jar dessert jars from book Vegan Chocolate Tre

Ingredients

• For the crumb base
• 50g walnuts
• 50g ground almonds
• 25g cacao powder
• 3 tbsp pure maple syrup
• 2 tbsp coconut oil, melted
• For the cheesecake layer
• 65g cashews, soaked in hot water for 2 hours
• 125ml full-fat coconut milk
• 50g desiccated coconut, plus extra to decorate
• For the chocolate ganache topping:
• 2 tbsp coconut oil
• 2 tbsp pure maple syrup
• 2 tbsp cacao powder
• 1 tbsp coconut milk