Weis Bar Inspired Cheesecake
Ingredients
Base
- 35g Oat Flour
- 30g Coconut Flour
- 15g Protein Powder (I used Au Naturel from @vivonue)
- 25g Peanut Butter
- 10g Ground Flaxseed
- 75g Almond Milk
Coconut layer
- 75g Cashews (soaked overnight in water)
- 50g Chilled Coconut Cream
- 20g Coconut Flour
- 20g Coconut Oil
- 35g Passionfruit Pulp
Mango layer
- 1/3 of Coconut Mixture
- 75g Diced Mango
- 20g Passionfruit Pulp
- Pinch of Turmeric (to enhance the colour)
Preparation
Mix all base ingredients together and press firmly into a lined tray and put in the fridge to set
Mix the ingredients for the coconut layer and pour 2/3 of the mixture on top of the base and put in freezer to set
Mix together the remainder of the coconut mixture with the ingredients for the mango layer and pour over the coconut layer
Allow to set in the freezer for at least 2 hours before cutting into slices and can either be eaten from frozen or left in the fridge to soften
