Almost Raw Choc Peanut Butter, Matcha & Coconut Protein Cheesecakes
Our Misty Day Master competition definitely bought out some truly amazing kitchen maestros! To this end we couldn't pick only one master. Mel from @fearlessfitnessfood showed she is also a pretty amazing misty master with these beautiful little nearly raw cheesecakes.
Take it away Mel ...
"These are refined sugar free, dairy free, gluten free and vegan if vegan options are used in the recipe! 🌱 So much deliciousness & so little guilt in these healthy treats 😜 Matcha & chocolate is such a heavenly flavour combo, and it’s made even better it’s the addition of peanut butter & coconut! Trust me, this is a combo you just HAVE to try 🙌🏻💚 . These also make a great meal (dessert/snack) prep option...make a batch and store them in the freezer for when sweet cravings hit! 🤩
RECIPE (makes 8 - 10 muffin size)
Base
1/3 cup chocolate peanut butter
1/4 cup desiccated coconut
100g super soft pitted dates weigh once pitted & soak first if not super soft
1/2 tsp. good quality vanilla extract
3 tbsp. raw cacao powder
Base Filling
1 cup raw cashews, soaked (minimum 6hrs)
1/4 cup granulated stevia
1/4 cup melted coconut oil
50g pea protein powder
1 tsp. vanilla extract
350ml unsweetened almond milk
Pinch of salt
Green layer
1 tbsp. Misty Day Plant Potions Magick Matcha
Choc layer
1/3 cup chocolate peanut butter
1/3 cup raw cacao powder
3 - 4 tbsp. extra unsweetened almond milk
Optional: 2 tsp. Misty day Plant Potions Shroom Potion
Choc drizzle
Dark chocolate
Method
1. For the bases: blitz all Base ingredients in a food processor until combined. Press mixture into lined muffin holes (I used a silicone muffin pan). Place into freezer.
2. Filling: Blend all base filling ingredients until super smooth. Taste & adjust sweetness if desired. Split base filling mixture into two.
3. Green layer: Add 1 tbsp. beauty brew @mistydayplantpotions (or 1 tbsp. Matcha) to one half & blend to combine. Pour evenly in equal amounts over the prepared bases & return to freezer.
4. Choc layer: add all extra choc layer ingredients to the second half of the base filling mixture & blend to combine. Add more milk if required. Pour evenly in equal amounts over the matcha layer.
5. Freeze overnight.
6. Remove cheesecakes from freezer 30min prior to serving. Drizzle with melted choc & enjoy!