ONE OF THE BEST RECIPES I HAVE EVER MADE!!! I can’t believe how PERFECT this turned out despite making it up on the spot!
I remember right at the start of my journey and creating my business, I couldn’t comprehend how someone could make up their own recipe from scratch. Now here I am and I couldn’t be happier 💕
I know most people aren’t tempted by healthy salads and plant-based meals. It’s hard to convince people how incredible something is without them tasting it. So, I decided to go a little but out of my comfort zone and create this divine dessert that will make you drool just by looking at it!
THIS will be the recipe that draws you in to my delicious world of healthiness! Triple protein you ask? I’ve included –
- Tahini – Ground sesame seeds which is a popular ingredient in the vegan world. It’s texture works great for creamy fillings in desserts and sweet slices or salad dressings.
- Silken Tofu – Another popular item used to bulk up meals and is great for building muscle! Much healthier than cream cheese and a low-fat alternative.
- Nuzest Protein Powder – I used Cookies’n’Cream but vanilla or chocolate would also be just as good! I love this brand because it has a perfect texture (not sandy or gritty like other pea proteins), great company culture (I used to work for them doing product sampling), contains only GOOD natural ingredients and has very pleasant flavours!
Cheesecake is commonly rated as a favourite food for most. Personally I have never enjoyed the thick heavy texture of cream cheese and cannot tolerate much dairy. I also don’t like overly sweet food so this is the perfect balance of filling and satisfying without being sickly. It’s absolutely GUILT-FREE!
Perfect for dinner parties and sharing around with your friends for a cosy night in 🥂
If you decide to make this recipe, don’t forget to tag me on Instagram @cassieamber__ or Facebook @cassieamberwellness!
Triple Protein Vegan Oreo Cheesecake
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Ingredients
- BASE
- 250g Chocolate (I used Whittakers)
- 1 Tbsp Coffee Granules
- 2 Tbsp Coconut Oil
- 1/4 c Plant Milk
- FILLING
- 600g Silken Tofu
- 4 Scoops Nuzest Cookies and Cream Protein (or use vanilla or choc)
- 1/2 c Rice Malt Syrup or Maple Syrup
- 1/2 c Coconut Oil (melted)
- 1/2 c Tahini
- 1 Pack Oreos (crushed)
Instructions
- Gently melt the chocolate in a small pot with the coffee, coconut oil and plant milk.
- Line a baking dish with non-stick paper then pour in the chocolate base. Place in fridge to set.
- Combine the tofu, protein powder, sweetener, coconut oil and tahini. Mix together. Crush the pack of Oreos in a bag and add half of it to mixture. Pour on top of the base.
- Top with the other half of crushed oreos and place in fridge to set for at least one hour or overnight.
Notes
Will keep for about 7 days in the fridge (if it lasts that long) 😉
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