per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories 452
Calories from Fat 150
% Daily Values*
Total Fat 16.62
25.57%
Saturated Fat 2.58
12.90%
Polyunsaturated Fat 0.17
Monounsaturated Fat 0.17
Cholesterol 0.00
0.00%
Sodium 178.13
7.42%
Potassium 518.83
Total Carbohydrate 64.19
21.40%
Dietary Fiber 8.53
34.12%
Sugars 36.32
Protein 18.19
Vitamin A 3.25%
Vitamin C 0.00%
Calcium 13.25%
Iron 26.67%
* Nutritional Values are estimated and may vary
These chocolate cashew cream pies are out of this world delicious and full of protein, fiber, and creamy goodness. recipe makes 3 mini cheesecakes which do freeze well so you can save them for a rainy day!
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)
Crust
– 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
Cashew cream
– 1/2 cup cashew butter
– 1/3 cup cashew milk (or milk of choice)
– 1/2 cup plain Greek yogurt
Chocolate cream
– 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)
Directions
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!
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