Mel Christensen

Mel Christensen

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Superfood Cheesecake Slice

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Superfood Cheesecake Slice

*Gluten Free, Refined Sugar Free

For Crust:

  • 125g sunflower  butter, with the oil removed from the top of the jar
  • 60g vanilla protein powder (I used Sunwarrior Vanilla Flavour)
  • ½ cup desiccated coconut
  • 75g unflavoured Greek yoghurt  (I used Evia Natural Flavour)
  • 1 tbsp pure vanilla bean paste or extract
  • 1 tbsp organic unsweetened cocoa powder
  • 1 tbsp mesquite powder
  • 1 tbsp goji berries
  • 1 tbsp chia seeds
  • Natvia, or preferred NATURAL sweetener to taste

 

  1. Combine ingredients in a food processor until its binds well.  If it’s not holding together when pressed between your fingers, add a little melted coconut oil.
  2. Press mixture into a slice tin lined with baking paper (line the sides as well as the bottom).
  3. Smooth out mixture to a nice firm even base. Refrigerate while you prepare your filling.

 

For Filling:

  • 200g Fresh Ricotta Cheese
  • 200g European ‘block’ Cottage Cheese (or cream cheese)
  • 45g melted “Well Naturally AntiOx Acai Chocolate – melted it in a cup in the microwave with 1 tsp coconut oil –
  • 2 tsp gelatine powder)
  • 75ml boiling water
  • ¼- ½ cup Xylitol or Natvia (or if you haven’t any on hand just use ½ cup Natvia. You should taste as you add as sweetness level depends on your personal taste.)

 

  1. Stir the gelatine into boiled water until dissolved then allow to cool.
  2. Combine cheeses, sweetener and gelatine  in a bowl with an electric hand beater or food processor until smooth and light.  It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste.
  3. Using a spatula, fold in the melted chocolate and then pour cheesecake filling onto your prepared base.  Refrigerate until set.

 

For Topping:

  • 45g melted “Well Naturally AntiOx Acai Chocolate – melted it in a cup in the microwave with 1 tsp coconut oil
  • 200g unflavoured Greek yoghurt  (I used Evia Natural Flavour)

 

  1. Combine slightly cooled melted chocolate mixture with the yogurt and stir briskly until smooth a silky.  A stick mixer can help if your mixture splits.
  2. Smooth the topping evenly over your cheesecake slice.
  3. Refrigerate for at least 2 hours. – Overnight is best.