NUTTY COCOA CHEESECAKE IN A JAR

Makes: 10 small jars (70ml)
Nutrition: per jar, 290 Kcal; Fat: 24 gr; saturated fats: 7,24 gr; monounsaturated fats; 12.2 gr; carbs: 10 gr; sugar: 9 gr; fibre: 3 gr; protein: 4,8 gr

Preparation Time: 40 mins, plus freezing/chilling time

INGREDIENTS |

For the base:

  • 1 tbsp coconut oil
  • 100 gr hazelnuts (chopped)
  • 80 gr pecans
  • 80 gr dates
  • 1 tbsp flaxseed
  • 1 tbsp cocoa powder

Filling:

  • Cashew butter (120gr)
  • 1 tbsp coconut oil
  • Juice of 1 orange
  • 1 tsp finely grated orange zest
  • ½ tsp stevia powder
  • ¼ tsp turmeric

Topping:

  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • 1 tbsp vanilla bean extract

PREPARATION |

1 To make the base, use a food processor and blend the ingredients; press the mixture firmly into the bottom and sides of jars. Set aside in the freezer.

2 For the filling, use a food processor and blend until smooth and creamy. Add to the base and let it sit I the freezer while you prepare the topping.

3 For the topping, heat a little bit the coconut oil (do not let t boil!) to make it easier to mix with cocoa powder and vanilla extract. Mix well until smooth and when cold add to the mixture using the back of a spoon. Freeze for 30 min, then refrigerate for another 1hr before serving.

TIP | Despite a healthy treat is high in calories and, from my experience, you´re better off using smaller jars (70ml to 100 ml) because it is quite nutritious and intense. Enjoy!

IMPRIMIR

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