Gluten Free, Wheat Free, Grain Free
For the base:
60g of Chocolate Protein (I used MyProtein Chocolate Soy Protein)
80g Ground Almonds
15g of Cacao Powder
1/2 tsp of Baking Powder
35g coconut oil (melt)
50g/ml of Honey
1-2 tablespoons water (Use the minimal Amount)
For the cheesecake:
180g cream cheese
50g egg whites
120g peanut butter*
* Note: You can alternatively use Almond or Cashew butter to change the taste
For the Chocolate Topping:
2 Tablespoons Coconut Oil
2 Tablespoons of Cacao Powder
1 Tablespoon of Honey
A Little water
1) Preheat the oven to 180° (fan oven).
2) Soak your dates for the cheesecake topping in hot water while you make the base.
3) Put the chocolate protein, ground almonds, cacao powder and baking powder into a large mixing bowl.
4) Put the coconut oil and honey into a bowl. Put in the microwave to melt the coconut oil.
5) Add the coconut oil and honey mix to the dry ingredients and mix well.
6) Using your hands, form a ball of “dough”. If the mixture is too try then add a tablespoon of water. Repeat this until the dough sticks together but be careful not to make it to wet.
7) Line a cake tin with baking paper. Put the dough into the tin and flatten using your hands.
8) Bake in the oven for 12-15 minutes (until browned)
9) Drain the dates that were soaking.
10) Place the peanut butter, cream cheese, honey, dates and egg whites into a blender and blend until smooth.
11) Once the base is cooked, put the cheesecake topping onto the base.
12) Place in the oven and bake for 10-15 minutes (should still be a bit shaky at the top)
13) Place the coconut oil, cacao and honey into a bowl. Put in the microwave until the coconut oil is melted. Add a spoon or two of water and place in the microwave for 10-15 seconds to make it runny.
14) Spread the chocolate over the top of the cheesecake.
15) Place the cheesecake in the fridge and allow to set for a few hours or overnight.
16) Slice and Enjoy!