Quest Chocolate Peanut Butter Cheesecake

I just love experimenting with cheesecakes, this past week I created a Quest inspired cheesecake using chocolate peanut butter quest bars. The crust turned out perfect I used Annie’s chocolate bunny grahams and coconut oil.  Here is the recipe.

Crust Ingredients:

•2 Cups Annie’s chocolate bunny grahams, measured then finely ground
•1/2 tsp cinnamon
•1/4 Cup virgin coconut oil, melted

Crust Directions:

Preheat oven to 325ºF. Prepare springform pan (grease sides or use parchment paper around sides-bottom doesn’t need to be greased). Finely grind bunny grahams in a food processor. Pour into small bowl, stir in cinnamon and then add coconut oil mashing together with a fork until well combined.  Press into prepared springform pan. Bake for 5-7min. Remove from oven and cool. Prepare filling.

Cheesecake Filling Ingredients:

•1 pkg. lite cream cheese
•1 pkg. chocolate cream cheese
•1-1/2 Cups 0% Plain greek yogurt
•1 Egg
•1/3 cup egg whites
•2 scoops (60g) whey protein powder
•1/4 Cup unsweetened almond milk
•1/3 Cup Xylitol
•2 Tbsp fresh squeezed lemon juice
•2 tsp pure vanilla extract
•Pinch pink Himalayan salt

Second Layer:

•1/2 Cup peanut butter
•2 Tbsp. cacao powder
•2 Chocolate peanut  butter quest bars (1 melted for 20 seconds in microwave with 2Tbsp almond milk / 1 Chopped).

Filling Directions:

In food processor combine cream cheese and greek yogurt until smooth, add egg and egg whites slowly while processing, add protein powder, milk, xylitol, lemon juice, vanilla and salt and process until no clumps are visible and smooth texture.  Pour 2/3 of filling onto cooled crust. With remaining filling add peanut butter, cacao powder and 1 melted quest bar (melt quest bar in microwave for 20 seconds with 2 Tbsp almond milk and mash it until pliable) and process in food processor until well incorporated.  Take the other quest bar and chop it into little chunks, sprinkle this over the 1st layer filling.  Pour second layer over first layer evenly.  Bake in oven for approximately 40 minutes, turn oven off, prop oven door open and let rest for 45 more minutes. If you want to do a hot water bath for the cheesecake to ensure no cracking, feel free to do that way, follow this link and go to the bottom of page for instructions on how to do so. Refrigerate cheesecake for at least 4 hours before slicing.


•1/3 Cup dark chocolate, chopped
•1 tsp virgin coconut oil

Melt chocolate in candy bag or double boiler method, drizzle chocolate down sides of cheesecake and all over top.  I drizzled over sliced cheesecake as well.

Yield 8-16 slices ( I did 16 slices)

Macros per slice (16)

Calories: 271 | Fat 16g | Carbs 21g | Protein 13g

Gingerbread Truffles

It’s getting closer to Christmas every day, my Christmas baking has begun! Well these truffles are no bake so I should say my Christmas food creating has begun!
If you are looking for a gingerbread treat … these truffles are for you!

Step by step instructions below⬇



• ¼ cup coconut oil, room temperature
• ¼ cup unsulphered blackstrap molasses
• ½ cup natural organic brown sugar, lightly packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground allspice
• ½  teaspoon ground cinnamon
• 1¼ teaspoons ground ginger
• ¼ teaspoon Himalayan pink salt
• 1¼ cups Oat flour

• 7 ounces (appx heaping 1 cup full) organic white chocolate drops
• 2 tsp Virgin coconut oil
• 2 TruJoy Organic candy canes, crushed


In large bowl beat coconut oil, molasses and sugar with hand mixer for about 2 minutes until well combined and no clumps left from coconut oil. Beat in vanilla extract and spices.  Mix in oat flour ¼ cup at a time until well incorporated, the dough may be crumbly but you can use your hands to form dough – if too dry add milk 1tsp at time to get firm dough). Place in fridge for about 30 minutes to firm up.


Line baking sheet with parchment paper. Form tablespoon size balls rolling in between your palms, place on prepared sheet. Flash freeze for 10 minutes while you prepare your chocolate coating.


Crush your candy canes. Melt chocolate over double boiler, stir in coconut oil at end. Using fork and spoon coat truffles in chocolate (tap the fork on the side of the bowl to get excess chocolate off) and sprinkle crushed candy canes over immediately after coating them.  Place back on parchment lined sheet, repeat until all truffles coated.  I had extra chocolate and candy canes so made a white chocolate bark with candy cane topping. Place truffles in freezer for about 10 minutes to harden shell. Eat one, take a picture and store in fridge. 


Yield: 22 Truffles


**Updated – Gingerbread Cake pops made for Christmas dinner … swap the white chocolate for dark and put on a stick!


Healthy Snickers Bars

I have been wanting to make these yummy guilt free bars for a while now. Saint Nicholas stopped by the other night and dropped off some chocolate so it was time to make some healthified snickers!





•1/2 cup peanut butter
•2Tbsp VitaFiber (can use agave, honey, maple/rice syrup)
•3Tbsp Oat flour
•Pinch cinnamon & ginger (optional)

Caramel filling:
•1 cup dates, soaked
•1/3 cup water
•1/2 tsp pure vanilla extract
•Pinch pink Himalayan salt

•1/4 cup peanuts

Chocolate shell:
•1 cup dark chocolate, chopped
•2 tsp coconut oil


Combine all nougat ingredients together with a fork until well combined. Press dough on parchment lined baking sheet and press into a rectangular shape about 1/2″ thick, place in freezer for 30min.


Prepare caramel filling in food processor, pulsing until you get a creamy caramel texture. Spread caramel over cooled nougat layer.


Press 1/4 peanuts into caramel.


Place in freezer for 1-2 hours or overnight like I did. Slice into 12 snack size bars or 6 regular size bars. Prepare chocolate over double boiler. Coat bars with chocolate and place on rack or parchment lined dish, this can get tricky and you will get messy but worth it!


Place back in freezer to harden shell. Store in fridge or freezer. Enjoy!