Say a BIG hello to this beautiful looking Peanut Butter and Jelly Protein Cheesecake.
For the base:
1 cup dates
1 cup almonds
4-5 tbsp. Free’ist jam – either Strawberry or Raspberry
For the filling:
250g cream cheese
3/4 cup smooth peanut butter
2 scoops Sci-Tec Direct chocolate peanut butter whey
1/2 cup zero calorie icing sugar
1 tbsp. vanilla extract
1 drop Capellas peanut butter drops
Handful dark chocolate chips to decorate
1 – Blitz the dates in a food processor until they break down and start to clump together. Remove, then blend the nuts until they form a crumb. Now, tip the dates back in and blend until everything sticks together and you get a dough. Press the dough down into a springform cake tin, then spread over the Free’ist jam. Place in the freezer to set.
2 – In the meantime, blitz together the ingredients for the filling until smooth. Stop and taste – if you need it sweeter, add more icing sugar. If the mixture appears to be a bit too “thick”, add a splash of coconut milk or melted coconut oil and blend again. Pour onto the set base, then scatter over the chocolate chips. Place back in the freezer to set overnight.
3 – Remove from the freezer 10minutes before serving. Cut into slices, then enjoy!
This recipe has been shared with us by www.iamintothis.com