Indulgent Strawberry Chocolate Cheesecake Delight
Ingredients
For the Base
- 3/4 cup Almond Meal
- 1/3 cup Cacao Powder
- 2 tbsp Coconut Oil
- 2 tbsp Maple Syrup
For the Cheesecake
- 1/2 cup Coconut Yoghurt
- 2 tbsp Coconut Oil
- 1 tbsp Maple Syrup
- 1 sachet T2 Tea Strawberry Sleep Super Latte Powder
For the Choc Top
- 50g Dark Chocolate
- 1 tsp Coconut Oil
Preparation
In a bowl, combine the ingredients for the base (almond meal, cacao powder, coconut oil, maple syrup) and stir until a thick dough forms.
Press the dough into a small cake tin and place it in the fridge to set.
Prepare the cheesecake layer by mixing together the coconut yoghurt, coconut oil, maple syrup, and T2 Tea Strawberry Sleep Super Latte Powder until smooth.
Pour the cheesecake mixture over the chilled base in the cake tin and place it in the freezer to set.
Once the cheesecake layer is set, melt the dark chocolate and coconut oil together. Pour the chocolate mixture over the cheesecake layer and return the cake to the freezer to set the chocolate topping.
When ready to serve, remove the cheesecake from the freezer and allow it to soften slightly by leaving it in the fridge for about 30 minutes.
Slice and enjoy!
