Protein Cheesecake

Fancy a slice of something delicious AND packed full of plant-protein power?

INGREDIENTS

FOR THE BASE:
– 1 cup Almonds
– 2 tbsp cocoa powder
– 1 cup of pitted dates
– 1 tablespoon of melted coconut oil
– 1tsp vanilla extract

FOR THE CHEESECAKE LAYER:
– 1 tbsp protein powder (we used Pulsin’s 250g Faba-Bean Protein Powder)
– 2 cans full fat coconut milk, chilled overnight
– 2 tbsp maple syrup
– 1 tbsp of melted coconut oil

FOR THE TOPPING:

– Superfoodio Peanut Butter Chocolate 
– Fruit of your choice

METHOD

1. Put the almonds and cocoa powder into a blender and blitz until a course powder is formed.
2. Add the dates, coconut oil and vanilla extract and blend again until a sticky dough is formed.
3. Press the mixture into a cake tin and spread evenly. Place the cake tin into the freezer while you make the cheesecake layer.
4. Add the Pulsin Powder, maple syrup and coconut oil and melt on a low heat.
5. Mix all the ingredients until melted.
6. Remove the base from the freezer and pour the coconut milk mixture over the base.
7. Place back into the freezer until set.
8. Once completely set, remove from the freezer and decorate with chocolate shaving and a fruit of choice (optional).

Keep these in the fridge for them to last longer!

Enjoy!