- serves 2 adults
- prep time 5m
- cooking time 15m - 20m
Ingredients
| 250g | Coconut yoghurt, thick |
| 100g | Raspberries, freeze dried or fresh |
| 4 tbsp | Macro Mike Strawberry Cheezecake AB+ Almond Powder |
| 1/4 cup | Sweetener, granulated |
| 1/2 tsp | Pataya powder, optional |
| Vegan white chocolate |
Created by: @noashealthyeats
We may have said goodbye to the Strawberry Cheezecake Protein, but we said HELLO! to the Strawberry Cheezecake Almond Butter which is featured in this delicious dairy free recipe for strawberry cheezecake white chocolate mouuse. A big dollop of thick coconut yoghurt with payaya powder for that pink colour!
Macros
per serving
- protein 5g
- fat 1.6g
- carbs 13g
- calories under 92
Steps
- In a food processor or blender, whip all ingredients together for a few minutes until light and fluffy.
- Scoop mixture into an icing bag or sandwich bag and freeze for 1 hour.
- Cut the end off and squeeze into 2 small dishes (or just one!!)
- Top with melted white chocolate and raspberries.