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Say hi to your next favorite dessert

I love cheesecake. Slide a slice in front of me and my willpower crumbles. So, I had to find a way to still have cheesecake without a major spike in insulin followed by a crash in mood and energy.

Lowering my sugar impact has been a challenge and put my creativity to the test, especially when it comes to sweets, so I started experimenting with ingredients to see what stuck. This recipe did, indeed.

What you need

Base
6 pitted dates
1/2 cup of oatmeal
1/4 cup nut milk
1 tsp of honey

Cream
1/2 cup of nut milk
100g of dairy-free cream cheese
1 scoop of vanilla protein
1 tsp vanilla extract
1tbsp of nut butter (I used cashew butter)

How to make it

Base: blend dates, oatmeal, nut milk and the honey and spread it evenly in a freezer-safe bowl.
Cream: blend nut milk, dairy-free cream cheese, vanilla protein, vanilla extract, and the nut butter and spread it evenly on top of base. Leave in the freezer for an hour to set.
Take it out 25-30 minutes before eating it.

Bon apétit!