serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
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!
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.
Featured in this recipe
