Food blogger Bo from Bo’s Kitchen reveals her new favourite protein-packed dessert.
“One of my favourite things to do is make a healthier version of a classic sweet, especially one good enough to have post-workout.
Cake is for anytime, not just for dessert, right? These chocolate cheesecakes may look just like their sugar-laden counterparts, but they're actually refined sugar, dairy and gluten free and full of wholesome ingredients!
They are raw and keep up to a month in the freezer, perfect for last-minute dinner parties, or a mid-afternoon sweet fix.
Naturally sweetened cashew based chocolate and vanilla frosting is layered onto a nutty hazelnut and coconut crust. Extra chocolate frosting is swirled on top and then garnished with frozen and dried raspberries. They're the perfect healthy dessert.
I used the delicious dairy, soy and wheat free NOURISHING PLANT PROTEIN Peruvian Chocolate from WelleCo. I've been using this for a few weeks now and can honestly say it is amazing!
Not only does it taste like the best chocolate milkshake you've ever tried, it's vegan and packed with B vitamins, açai, rosehip, pomegranate, dandelion and pea and rice protein, that provide all 9 essential amino acids. It also contains pre and pro biotics, which I think is pretty impressive for a protein powder. The powder is beautifully fine, which makes it a great addition to any raw frosting as it blends evenly.
Raw desserts can be a little fiddly to remove from their baking tin once frozen, so use a silicone muffin tin if you have one. If not, just allow them to thaw a little before gently edging out with a knife.”
Created by @bos.kitchen
1 cup hazelnuts
2 cups shredded coconut
1 tablespoon cacao powder
1 cup almonds
1/8 cup rice malt syrup
3 tablespoons water
5 cups cashews, soaked overnight and drained
1 cup coconut cream (the solid from a tin of coconut milk)
2 tablespoon coconut oil
Juice of ½ lemon
½ cup rice malt syrup
2 teaspoons vanilla extract
pinch of sea salt
2 tablespoons cacao powder
½ cup raspberries
1/8 cup freeze-dried raspberry pieces
To make the base process hazelnuts, shredded coconut, cacao and almonds in a food processor and blend until crumbly. Add in rice malt syrup and water until well combined and sticky.
Press the dough into a muffin tin, filling 1/3 of the way up. Set aside in the fridge.
Make the cheesecake filling by adding all filling ingredients into the food processor, except the cacao and NOURISHING PLANT PROTEIN Peruvian Chocolate. Blend on high, at least 5-10 minutes, until smooth and creamy.
Empty 1/3 of the mix into a bowl and add cacao and NOURISHING PLANT PROTEIN Peruvian Chocolate to the remaining filling in the blender. Process until combined.
Fill up muffin tin with alternate spoonsful of vanilla and chocolate cheesecake filling, saving any excess chocolate frosting for piping later. Set aside in the freezer, including the extra frosting in a piping bag. Freeze until firm, at least 5-6 hours.
Pipe remaining frosting on top of each cake and finish with fresh and dried raspberries. If the frosting is too firm, allow to thaw a little by running piping bag under hot water. Keeps well for up to a month in the freezer and best enjoyed when thawed for 20 minutes before eating.