So, if you read my review featuring the vega brand (here), you might recall that I said I had a little baking experiment with the vega protein. Well, here is that recipe: Chocolate and cashew cream mini cheesecakes!
These came out pretty amazing, if I do say so myself. Not only is vega protein (check out the vega protein here))
baked right into the crust but the crust is also made with black beans! But guess what? You can’t even taste them so you’ll never even remember they’re in there which makes it the perfect way to get some extra fiber and protein into your dessert as well as some iron, potassium, calcium, and magnesium.
Chocolate and cashew cream Cheesecake – makes 3 mini cheesecake; can be made dairy free/vegan by subbing dairy free/vegan greek yogurt (try SO Delicious brand)
– 1 can low sodium black beans
– 1/2 cup oats
– 1/2 cup dates
– 2 tbsp baking cocoa
– 1 tsp vanilla
– 1 packet French vanilla vega protein powder
– 1/2 cup cashew butter
– 1/3 cup cashew milk (or milk of choice)
– 1/2 cup plain Greek yogurt
– 1/4 cup baking cocoa
– 1/4 cup cashew milk (or milk of choice)
– 1/2 cup Greek yogurt
– sweetener, To taste (I used a little date sugar)
Combine ingredients in a food processor to make you crust. Press into 3 mini spring forms and set aside. In 2 separate bowls, combine ingredients to make your cashew cream and chocolate cream. Layer on top of your crust then bake at 350 for about 35 minutes. Let cool then let sit overnight to allow it to firm up. Enjoy next day!
More cheesecake inspired recipes: