45 min
4 servings

2 tablespoons coconut oil
3⁄4 cup oats
1⁄2 cup slivered almonds
1 teaspoon cinnamon
1 tablespoon Pico Orange Blossom Honey pinch of salt
Berries Sauce:
125g Pico Fresh Blueberries or Raspberries 2 tablespoons Pico Orange Blossom Honey 1 lime juice and grated
150g cream cheese
150g Labna
2 tablespoons Pico Orange Blossom Honey 1 teaspoon vanilla essence
1 lime juice
8 mint leaves
Pico Fresh Berries

Heat coconut oil in a large pan. Add oats and almonds and stir until golden. Sprinkle cinnamon and salt. Drizzle honey and give it a final stir until it is all combined then take it off the heat. Let it cool.
In the meantime, use a small blender to pulse berries, honey and lime juice into a smooth sauce. Set aside.

Mix Labna and cream cheese with honey, lime juice and vanilla.

To assemble the cheese cake cups, place two tablespoon oats mix in each cup. Follow with two tablespoons cheese mix and two tablespoons sauce. Put another layer of cheese followed my more sauce and garnish.