CHOC RASPBERRY PROTEIN CHEESECAKE

I have a bit of a sweet tooth and although I often have ice cream, sometimes I like to mix things up a bit. So if you are a chocolate lover, you will certainly enjoy this!!

You can use whatever protein powder you like, however, I used BNRG Proto Whey for mine. 

If you want to learn how you can have dessert EVERY day, check out my program Body By Nina.  

But let's not stall any longer, here's the recipe. 

Serves 12

Ingredients

Base

  • 1/2 cup of flaxseed meal, or almond meal
  • 2/3 cup of oats (get gluten-free oats if you have an intolerance)
  • 1/4 cup of shredded coconut
  • 1/4 cup of cocoa nibs (optional)
  • 1/4 cup of stevia (the amount is optional, but I have a sweet tooth)
  • 1.1 oz (30 g) of vanilla protein powder (you can use choc if you like)
  • Pinch of sea salt
  • 1/4 cup of melted coconut oil
  • 1 tsp. of natural peanut butter (optional)

Chocolate filling

  • 2 cups raw cashews, pre-soaked in water overnight
  • 2.1 oz (60 g) of chocolate protein powder 
  • 2/3 cup of raw unsweetened cocoa powder
  • 1 cup of stevia (the amount is optional, but I have a sweet tooth)
  • 1 tsp. of natural peanut butter
  • 1/3 cup of melted cocoa butter
  • 3/4 cup of water
  • 1/2 cup of low-fat cottage cheese (optional)
  • 1 tsp. of xanthan gum (optional)

Raspberry topping

  • 1 cup of raspberries (I used frozen just defrost slightly first)
  • 1 tsp. of vanilla extract
  • 2 tbsp. of coconut oil
  • 2 tbsp. of stevia (optional)

Directions

Base

  1. Pulse all dry ingredients in a food processor/blender until combined.
  2. Place in a small bowl and mix with coconut oil and peanut butter.
  3. Line a dish with baking paper and press mixture flat on the bottom. Place in freezer for at least 10 minutes.

Chocolate filling

  1. Place all ingredients in a blender/food processor until combined. You may need to pour them into a bowl and stir to make sure it is all combined properly if your blender is anything like mine haha.
  2. Spread mixture out evenly on top of the base.
  3. Place back in the freezer while you make the raspberry layer.

Raspberry topping

  1. Place all ingredients into a blender/food processor until combined
  2. spread on top of the chocolate layer. If you wish you can draw a knife through the mixture to swirl the raspberry into the chocolate. 
  3. Place in freezer for at least 30 minutes.
  4. When ready to serve remove from freezer and dig in! I like to pre-chop mine up into squares once firm and then place back in the freezer.

This particular recipe is a bit higher in healthy fats with moderate protein and carbs. It's something I only add in on my cheat day as I usually can't resist the temptation of going back for more! It's a great alternative to a high-sugar cheesecake!

Approx. kCal: 311; Protein: 12 g; Carbs: 22 g; Fat: 21 g

You can also try this recipe without the base and simply have fresh raspberries on the side (pictured). This is delicious too! 

Remember everything in moderation ;)