•COCO NUTNUT CHEESECAKE• I’ve literally had so many people asking about this. So here it is•
• INGREDIENTS: 100g of oats, 30g of cashews, 30g of hazelnuts, 20g of pistachio, 5g of chia seeds, 100g of smooth peanut butter, 20g of agave, vanilla extract and 750g of kvarg coconut quark (5 x 150g pots).
• NUTRITIONAL INFO: Makes 8 good slices - Per slice - Cals 251, F 12g, C 17g, P 18g.
• INSTRUCTIONS: Pop oats, cashews, hazelnuts and chia seeds into a blender. Blitz it up, not to dust but pretty fine. Pop 100g of peanut butter into a mixing bowl and add mixture from the blender. You’ll need to work this a little to mix it up good but persevere it’s worth it. Add the agave and continue to mix. Mix well until the peanut butter and oats/nuts are consist and there are no chunks of peanut butter. Pop into a cake tin, preferably one with removable sides, the tin should not be too big or your mixture will spread to finely but not too small either or our portions will be out of whack. Pat down and create an even base. Add 5 150g pots of Kvarg to a mixing bowl with a dashing of vanilla extract. Mix this up too, get it nice and smooth. Pour onto the base in the tin and spread evenly across the base. Crush the pistachios, sprinkle around the outside of the cake to dress and pop in the fridge. Leave to set. Leave for a couple of hours, this will be tough as it’ll be staring you in the face but get through it. Once set serve it up. It’s so refreshing, really filling and really high in protein. I hope you guys enjoy it! We sure did!
• Enjoy •
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