Here’s one recipe you can’t miss out on this weekend. It’s packed full of protein and good fats, looks pretty, tastes good…oh, and is good for you. Get your mixing bowls at the ready!
This vibrant cheesecake is something you can prepare and keep in the freezer until needed -suitable any time of the year and for any occasion.. we don’t reckon it will take long until it’s all scoffed down though!
½ cup ground almonds
¾ cup rolled oats
¼ cup desiccated coconut
3 tbsp coconut oil, melted
2 tbsp sugar free syrup
2 tubs 150ml Wheyhey Strawberry whey protein ice cream
2 cups cashews, soaked in water overnight
½ cup protein powder
¼ cup coconut oil, melted
¼ cup natural sweetener (Xylitol)
½ cup mixed berries
1 tsp vanilla extract
Now to get making!
- First of all, put the dry base ingredients in a bowl, mix together the oil and sugar free syrup and pour in. Mix well until you have a sticky consistency, then press into the base of a loose-bottomed tin. Place in freezer while you make your filling.
- Remove the Wheyhey tubs from the freezer about 10-15 minutes before you need them. Place in a blender with the cashews (drained), sweetener, protein powder, coconut oil and vanilla extract and whizz until smooth.
- Remove base from freezer, pour in filling mixture, then dot around the berries. Swirl to create a pattern and so the berries sit within the filling, then return to freezer for at least 4 hours.
When ready to serve, remove from freezer about 10 minutes before serving, then enjoy!