I’ve been keeping this (nut free) Cookie Dough Cheesecake recipe under wraps (hey, I can’t show you everything I do in my Instagram stories) and couldn’t wait to share with you all! Sorry I can’t ACTUALLY share it with you, but I guess you’ll just have to make it yourself and maybe we can all skype and eat our own little cheesecakes together?
Gut health is always priority, so you know this contains the healing benefits of Vital Proteins grass-fed gelatin I always have it on hand) to make this not only healing for the gut, but super high in protein and yes, you do actually need it to hold together. Haha
Ingredients:
1 cup chickpeas
1/2 cup hot water
1 Tbsp Organic Sunbutter
1 Tbsp raw honey
1 1/2 Tbsp Vital Proteins grass fed gelatin
1 tsp sea salt
1/2 cup greek yogurt
Chocolate chunks of choice to “garnish”
Directions:
1. Puree all in ingredients except yogurt and chocolate until smooth and pour 1/2 of puree into a small springform pan or dish.
2. Add greek yogurt to dish, then remaining “cookie dough” puree and swirl with a knife to create that “swirl effect”.
3. Top with chocolate chunks of choice and refrigerate at least 5 hours.
