For The Pleasure Of Eating
Sonja Goeden
A creamy-dreamy Strawberry Protein Mousse, laced with vanilla on a crispy and aromatic gluten free almond crust, covered by a thin dark chocolate coating. I mean who doesn’t like strawberries with chocolate? On top of all that, it is healthy, has no cream in it whatsoever, but instead 15g protein per portion with only about 270 calories. No, really.
Crust: Toasted Almonds, Oats, olive oil, maple syrup, Buckwheat or spelt flour, salt, almond extract. Dark chocolate to coat. Protein "Cheesecake" filling: 0% fat Greek yoghurt, honey, lemon juice, vanilla, plant milk, whey protein, strawberries, gelatine.
Pulse Oats until finely ground. Add almonds process until fine.
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Add remaining crust ingredients and pulse until you have a crumbly dough.
Push flat into a parchment lined springform, prick with a fork and bake at 350°F (175°C) for 14-18min until fragrant and golden.
Let the crust cool. Melt dark chocolate and brush over the crust. Refrigerate while you clean the strawberries.
Cover crust with 2 cups of strawberries. Keep some for decorating later. Using a blender or food processor blend all protein "cheesecake" ingredients except gelatine.
Heat Gelatine gently for 10 sec with 4 tbsp water in the microwave. Stir in some of the cold strawberry mix. Blend gelatine mix with rest of filling.
Pour the protein strawberry mousse into the springform and let set in the fridge for a few hours. Ideally overnight. Decorate with fresh strawberries.
Serve and enjoy your Strawberry Protein Cheesecake. This cake keeps in the fridge for about 3 days.