Vegan Oreo Cheesecake with Protein
Ingredients
Base
- 1 cup almonds
- 1/4 cup @310nutrition Chocolate Protein Powder
- 2 Tbsp raw cacao powder
- 4 big Medjool dates
- 2 Tbsp coconut oil
- 2 Tbsp warm water (more if needed)
- Pinch pink sea salt
Oreo cheesecake filling
- 2 cups soaked cashews (soaked for at least 2 hours)
- 1 cup full fat coconut milk
- 1/4 cup @310nutrition Vanilla Protein Powder
- 1/4 cup pure maple syrup
- 2 Tbsp coconut oil
- Pinch sea salt
- 2 Tbsp cacao nibs
Preparation
Process all base ingredients until well combined.
Press the mixture into the bottom of a 7-inch cheesecake pan.
Blend all filling ingredients until very smooth.
Add 2 tablespoons cacao nibs and blend briefly to mix.
Pour the filling over the base in the pan.
Place in the freezer to set for about 4 hours.
Let it sit a bit before removing the ring.
Leave in the refrigerator until ready to serve.
