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VEEGO Salted Caramel Cheesecake

This bad boy is our personal favourite, its super indulgent and tastes amazing but guess what, its HEALTHY! And we luv it.

Make this one VEEGO fam, your friends and fam will love you for it!


Ingredients

BISCUIT BASE:

  • 1 scoop VEEGO Salted Caramel Protein Powder
  • 100g Oat flour
  • 25ml Almond Milk
  • 25g Almond Meal
  • 4ml Maple Syrup
  • 1tbs Coconut Oil

CHEEZECAKE:

  • 1 scoop VEEGO Salted Caramel Protein Powder
  • 150g Vegan Cream cheese
  • 50-100g Vegan Caramel chocolate melted
  • 60g Coconut Yoghurt
  • 60ml Coconut Milk in a Can (put in fridge overnight)
  • 30g Sweetener (Xylitol)
  • 1tsp Vanilla extract

 

BERRY GLAZE:

  • 2 cups Mixed Berries
  • ¼ cup maple syrup
  • 1-2 tbsp Lemon juice
  • 1 tbsp Corn starch

How to Make it

BUSCUIT BASE

Get your best mixing bowl for this bad boy, mix all the ingredients together and add a tablespoon of almond milk at a time until the desired dough consistency is reached. We want a nice thick consistency

Press the mix into a round tin cake tray

 

CHEESE CAKE

Start by melting the chocolate in a heat proof bowl with a teaspoon of coconut oil, then pour in the rest of ingredients and mix or beat

Open the Coconut Milk can and use the solids from the top of a refrigerated can

Pour the Cheese Cake mixture over the base and put in the freezer

 

BERRY GLAZE

Thaw out berries if frozen and add to saucepan

Add Xylitol and lemon juice.

Stir in the corn starch and cook until it turns into a sauce and thickens.

Stir and let cool then pull Cheesecake out of freezer and pour sauce over cheese cake

Once you’ve done this, put it in the fridge, put on some Netflix and chill for an hour! Then you are READY to nom nom nom

 

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