Red Velvet Protein Cheesecake by @healthyeating_jo 💕💕🍫 (7inch cheesecake)
100g almond meal / 1 cup
2 Tbsp cacao powder
30g coconut oil
15ml almond milk as required
Mix in a bowl until a dough forms. Add the almond milk as required to help it come together.
Press into the base of pan
300g silken tofu
100g cooked beetroot
200g coconut yoghurt
2 scoops / 80g red velvet protein powder
1 Tbsp cacao powder
70g xylitol (or natural sweetener to your taste)
1 tsp vanilla extract
2 Tbsp Agar Flakes or 2 tsp agar powder
1 cup water
Blend all ingredients except Agar and water in a high powered blender until smooth. Taste for sweetness and adjust.
Add water to a saucepan and sprinkle over the Agar flakes. Allow to soak for 10 mins.
Turn on heat and bring to the boil, stirring.
Reduce heat and simmer for a further 5 mins until flakes are dissolved
Turn the blender back on and drizzle the Agar mix into the tofu mix until blended.
Pour over the base and place in the fridge to set*
*Agar sets at room temperature, but chilling will firm up the base ...
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