TAHINI CARAMEL CHEESECAKE POPCORN POTS

You’ll need eight jars of about 350ml capacity each. Makes 8

150 gm Malt ‘O’ Milk biscuits

50 gm The Wholesome Food Company pretzels, plus extra to serve

20 gm The Wholesome Food Company Sea Salted Cinnamon Popcorn, plus extra to serve

110 gm butter, melted

100 gm The Wholesome Food Company Pecan Nut Meat, coarsely chopped, plus extra to serve

1.5 kg light cream cheese, at room temperature 70 gm rapadura sugar (or substitute raw caster sugar) 250 ml (1 cup) shop-bought caramel sauce 2 tbsp tahini

3 tsp gelatine, dissolved in 80ml boiling water

400 ml thickened cream, whipped 1. In a food processor, blend biscuits to fine crumbs. Add pretzels, popcorn and butter, and process until well combined. Divide mixture evenly among 8 jars, then sprinkle pecan nut meat on top, and press with the back of a spoon to flatten.

2. For the cheesecake filling, combine cream cheese, sugar, caramel sauce and tahini in the cleaned food processor bowl, and blend until smooth. Fold in dissolved gelatine and whipped cream. Divide evenly among jars.

3. Refrigerate for at least 4 hours. To serve, garnish with extra popcorn, pretzels and pecan nuts.