1/2 cup canned chickpeas
1/4 cup vanilla whey protein powder
1/2 cup ground hazelnuts
1/8 cup milk
1/8 cup gluten-free oats
1 tablespoon coconut flour
1 tablespoon cocoa powder
1. For the base ust mix together all the ingredients to form a dry kind of ‘dough’ which then you press onto a six inch cheesecake springform tin.
Mistake number 1: It should have been baked it to make it crunch up. This was due wanting to make this a proper ‘no-bake’ cheesecake but the base wasn’t appropriately designed for this. For a proper ‘no-bake’ base, a tbsp or two of nut butter or coconut oil to bind the ingredients together instead of milk and should ditch the chickpeas.
2. For the filling, literally just blend everything together in a bowl and pour it on top of the base before adding the Zero Syrups and roughly mixing that in (to form a kind of marbled texture). Then leave it to set for a couple of hours.
Mistake number 2: Forgetting to dissolve gelatine – a rookie error, So please, when you make your filling, dissolve the gelatine in hot water or milk (just 1/8 of a cup) first and THEN add it to the rest of the ingredients. Because if you don’t your texture will be a bit grainy and not set enough.
Macros per Serving (out of 8):
6.3g carbs (out of which 1.5g is fibre and 1.7g is sugar)