Ferro Roche Cheesecake
500g Greek 0% yogurt
Small tub (180g) of Philadelphia ‘lightest’
Genetic’s Chocolate Bio Whey (optional)
125g stoned dates x2 (250g in total)
Toffee flav drops
100g 85% dark chocolate
1 carton of coconut cream (soft not hard sachet)
Place 100g cashews in blender and blitz for 10secs. Then add 125g dates and blend until a crumble texture forms. Now add in 2 table spoons of melted coconut oil, 1 table spoon of hazelnut butter, 1 scoop of Genetic’s Chocolate whey and some toffee drops and blend.
Once you have a sticky mixture, place in a baking in or silicone mound. You want your base 1cm thick. Press down hard with the back of a spoon and place in the freezer. Don’t worry if you have mixture over, you can roll these into balls and enjoy later 💪🏽
In a mixing bowl, add coconut cream. Be sure to drain any excess milk. Melt your 100g 85% chocolate and add to cream along with 1 table spoons of hazelnut butter and mix with a hand blender. Leave to semi set in fridge whilst preparing topping.
In another mixing bowl, place your 500g 0% yogurt and 180g of cream cheese. 2 scoops of chocolate whey (optional), 2-3 pipets of toffee flav drops and 1 table spoon of hazelnut butter. Mix with a hand beater until blended. This should be a thick consistency.
Take cake tin out of freezer, place a scattering of whole hazelnuts along base then fill with with your first chocolate cream filling. Now add your cheesecake topping and smoothen out. Now top with chopped hazelnuts and grated 85% chocolate.
This epic dessert can be served right away but best when left to sit overnight in fridge.
BOOM! Yea I did it again! You can thank me later!
Ps You can get all your Genetic Supplement at NI Supplements! Tell Peter I sent ya! 💪🏽😜