This cheesecake is amazing! The taste was sooo good, you need to make this asap! Recipe→→↓↓
•1/2cup ground almonds
•2Tbsp coconut oil
•1/3cup plain 0% greek yogurt
•1/3cup tofutti cream cheese
•1/2scoop MP cookies n cream protein powder
•1 egg white
•1/2tsp pure vanilla extract
•1/2 cookies n cream quest bar, chopped
Prepare ground almonds if you don’t have any already prepared. Preheat oven to 350ºF. In small bowl use fork to mash almonds and coconut oil together, once combined press into 4-1/2″ mini springform pan. Combine all filling ingredients except for quest bar in food processor until smooth and well combined. Stir in chopped quest bar. Pour filling over crust and bake in preheated oven for about 25min. Let cool and place in fridge overnight.
You will get 4 servings from this cheesecake! May be small but has about 930 calories for whole cheesecake and very high fat because of the crust. Perfect pre workout snack. Enjoy!
▶Macros per serving (4 servings)
Cal: 234 | Carbs: 10g | Fat 19g | Protein 12g
So many blackberries … what to do with all the blackberries … pancakes 🙂
I just love when blackberries get all cooked up in baking they taste so good. With the next pick I think I will do a blackberry loaf, I will have to do some freezing too, maybe make some jam or a pie ?? So many choices…
Here is the recipe for these delicious pancakes ↓↓
Serves 2 – 3
•1 cup spelt flour
•1/2 cup oats
•1-1/2 scoops chocolate protein powder
•1 tsp baking powder
•1 tsp cinnamon
•2 Tbsp xylitol (or other sweetener of choice)
•1 Tbsp cacao powder
•1 Tbsp chia seeds
•1 Tbsp maca powder (optional)
•1 egg (or flax egg)
•1 tsp pure vanilla extract
•1/4 cup plain greek yogurt
•1/2 cup -1 cup almond milk
•1 cup fresh blackberries (plus more for topping)
▶Whisk all dry ingredients until well combined, add wet ingredients starting with 1/2 cup almond milk and slowly add more until you get right consistency, stir in blackberries. Fry in preheated greased pan 1-2min per side. Top with blackberries and chocolate drizzle (I used dark chocolate almond butter at room temperature and whisked in a little almond milk until I got a nice drizzle like texture). Enjoy!
If you have ever had an iced capp from Timmies or any iced capp for that matter, these squares taste just like one!
They are raw, vegan, gluten free, paleo, just straight up delicious!
I know you want the recipe so here it is
•1 cup almonds
•1 cup hazelnuts
•1½ cups dates, pitted
•1 Tbsp coconut oil
•1½ cups cashews, soaked overnight
•½ cup coconut milk
•2 Tbsp coconut oil
•2 Tbsp agave
•2 tsp pure vanilla extract
•2 shots espresso, cooled
▶Prepare 2 shots of espresso and place in fridge to cool. Line 8×8 pan with parchment paper. Prepare your base, pulse nuts in food processor until little bits, add dates and coconut oil and combine until you have a sticky dough like texture, add more dates if needed. Press mixture into parchment lined dish and place in freezer. Prepare top layer, combine all ingredients in food processor until smooth texture, pour over base and place back in freezer for at least 4 hours. Slice when frozen and let sit for about 45min before serving. Dust with cacao powder if desired. Store in freezer.
Yield: 16 squares
Cal: 226 | Carbs: 17g (sugar 11g) | Fat: 17g | Protein: 5g
Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.
Here’s the recipe→
Fudgy base ingredients:
•1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt
Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.
2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g