Gypsy Rose Latte Powder Cheesecakes
Ingredients
Base
- 1 tbs Almond Meal
- 1 tbs Vanilla Protein Powder
- 3 tbs Desiccated Coconut
- 3 tbs Coconut Oil
- 3 tbs Maple Syrup
Cheesecake
- 1 sachet @knowrishwell Gypsy Rose
- 1 cup Cashews (soaked, rinsed and drained)
- 1/3 cup Full Fat Coconut Cream
- 1/4 cup Coconut Oil
- 1 tbs Maple Syrup
- 2 tbs Lemon Juice
Preparation
Preheat oven to 180°C.
In a bowl, stir together base ingredients until uniform.
Divide mixture into muffin trays and press evenly.
Bake for 15 minutes or until golden. Allow to cool in the fridge completely.
For the cheesecake, mix all ingredients together in a blender until mixture is smooth and creamy.
Pour on top of cooled bases.
Put in the freezer to set. Store in the freezer and allow to thaw for around 20 minutes before eating to achieve a cheesecake consistency.
