Ingredients
- Crust:1/2 cup ground flax meal
- 1/2 cup almond meal
- 2 heaped tbsp cacao powder
- 2 heaped tbsp choc protein powder
- 1/4 cup raw hazelnuts
- 2 heaped tbsp almond butter
- 1/3 plus extra as needed of plant milk
- 2 tbsp pure maple syrup
- Cheesecake:1/3 cup raw cashews
- 1/2 cup + 1/4 cup coconut cream
- 1 tbsp pure maple syrup
- 3 tbsp vanilla protein powder
- Pink swirl: Acai powder
- Dark chocolate (melted for decorating)
Method
- In a large bowl combine all crust ingredients and mix with your hands until a dough forms
- I used a mini loaf pan to fill the bottom with crust
- In a high speed blender, blitz all cheesecake ingredients (besides acai powder) until smooth and creamy
- Set aside a few tbsp of the vanilla cheesecake and mix in acai powder
- Evenly pour cheesecake over each crust
- Pour some acai cheesecake on top and swirl with a knife
- Freeze for a few hours, then decorate with melted chocolate.
Product used in recipe
- TCC - Premium Coconut Cream
