Choc Coconut Raspberry No Bake Cheesecake
This choc-coconut-raspberry combo is soooo good, I hope you all agree! Can be eaten ANY time of the day ❤️
Ingredients
Chocolate Base
- 45 g Wholegrain rolled oats milled to flour (use GF oats or coconut flour or almond flour for a GF option)
- 20 g Plant Protein chocolate pea
- 45 g Almond, coconut and cacao spread (or any runny nut butter or choice)
- 30 g Date spread (make your own by soaking dates and blitzing in your food processor or sub with another sticky sweetener)
- 15 ml Hazel Quench coconut milk (or any milk of choice)
Coconut Cheesecake
- 170 g Coconut flavored yogurt
- 100 g Low fat cottage cheese
- 10 g Coconut Coffee Creamer (you could substitute for coconut essence or coconut flour).
Raspberry Topping
- 115 g Frozen raspberries
- 4 g Chia seeds
- 1 tbsp Fresh lemon juice
- 1/4 pkt Jelly Lite Raspberry crystals (optional)
- 1/4 cup Water
Instructions
- Combine base ingredients until well combined and sticky
- Push ingredients into the base of a silicone muffin pan (across six holes)
- Combine cheesecake ingredients until cottage cheese is not lumpy, and pour over base – place in freezer to set
- Add raspberry topping ingredients to a saucepan and cook raspberries down until nice and thick.
- Add jelly crystals if using (they help set the topping)
- Allow topping to cool and pour over the top of the cheesecakes
- Allow to set for approx. 2 hours in the freezer
- Pop out of moulds and store in an air tight container in the freezer
- To serve, allow to defrost slightly in the fridge for an hour or two or in the open for 20 mins
- EAAAATT and enjoy that choc-coconut-raspberry goodness!!
Notes
Note: to make this vegan, use coconut yogurt and omit the cottage cheese.
Nutrition
Serving: 1gCalories: 169kcalCarbohydrates: 16.6gProtein: 9.8gFat: 6.7gFiber: 3g
Tried this recipe?Let us know how it was!