Nut-Free Fudgy Chocolate Protein Cheesecakes
Ingredients
Base
- 1 cup coconut flakes
- 1 1/4 cups sunflower seeds
- 1 cup soaked dates
- Pinch of sea salt
- Vanilla
Filling
- 1 8oz container coconut yogurt
- 1/2 cup sunflower butter
- 4-5 tbsp maple syrup
- 5 tbsp cacao powder
- Pinch of sea salt
- 1 tsp vanilla
- 1/2 cup full fat canned coconut milk
- 2-3 tbsp chocolate protein
Preparation
Pulse together the base ingredients in a food processor until a sticky dough forms.
Add a tablespoon of water if needed to help mixing.
Press the dough into the bottom of a lined cupcake tin.
Blend the filling ingredients, starting with 1/4 cup maple syrup and 2 tablespoons protein.
Taste and adjust as desired.
Divide the filling among the bases.
Freeze to set.
