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 pot ricotta cheese
1 pot low fat cottage cheese
4 cup vanilla whey protein powder
1 tablespoon instant coffee
1 tablespoon Golden Syrup Zero Syrup
1 pack powdered gelatin (a mistake, read on)
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)
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Hello Anna, Alex here, with 2 questions please – about this recipe
1)Instant Coffee – what do you mean by that? Can’t i use a cup of brewed espresso instead?
2)If i don’t have egg white powder can i use liquid egg whites (from 2 eggs in this context) instead?
Thanks very much
1) Powdered coffee is what I mean, like nescaffe or just espresso granules
2) Yeah, sub the egg white powder for three fresh egg whites or just a couple of whole eggs