Vegan Strawberry Cheesecake Protein Bomb
Ingredients
Base
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1 scoop (40g) vegan protein powder
- 1/4 cup water
Cheesecake filling
- 1/2 cup natural cashews, soaked for min. 4 hours until soft
- 120ml light coconut cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons stevia
- 1/2 scoop (20g) vegan protein powder
- 1/2 cup strawberries
- 1 tsp pink pitaya powder
Preparation
Line a small tin with non-stick paper. Use a 10cm x 10cm tin if available.
In a bowl, combine the ingredients for the base and knead using your hands until dough forms. Spread the base evenly in the lined tin.
Make the filling: in a food processor, blend all the filling ingredients except for the strawberries and pitaya powder until smooth.
Pour half of the filling onto the base to form the “cream” layer. Transfer into the freezer for 20 minutes to let the layer set.
Add the strawberries and pitaya powder to the remaining batter and blend until smooth. Pour this layer on top.
Freeze for at least 1 hour until the entire cheesecake is set before slicing.
Decorate with extra strawberries.
