Choc Brownie Ice Cream Cheesecake
Ingredients
- 200g putted dates, soaked in hot water for 2 hrs then drained
- 60g rice malt syrup
- 30g cocoa powder
- 150g oat flour (rolled oats blended into a flour)
- 20g chocolate protein powder
- 100g vanilla yogurt, at room temperature
- 250g light cream cheese, at room temperature
- 1 tsp vanilla extract
- 30g coconut oil, melted
- 30g rice malt syrup
- 100g granulated sugar
- 20g vanilla protein powder
- 200g raspberries
Preparation
To make the base, blend dates and rice malt syrup in a blender until a paste forms
Add remaining base ingredients and mix until a dough forms
Press dough into a lined baking tray and freeze whilst making filling
To make filling, blend all filling ingredients, except protein and raspberries, until smooth
Add protein and blend until smooth and pour filling on top of base
In a bowl, mash raspberries and gently pour on top of filling
Swirl raspberries into filling and freeze for at least 4hrs (over night is best) or until filling is solid
Slice with a hot knife and enjoy! store cheesecake in an air tight container in the freezer
