For the base -

  • 3 tablespoons coconut oil or organic butter
  • 1 cup almond flour
  • 2 scoops PhD Woman Exercise Support vanilla protein powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup

Melt the coconut oil/butter gently in a small pan. Remove from the heat then stir in the other ingredients, mixing well to combine to form a dough. If still too dry and crumbly, add a dash of water until you get the right consistency. Tip into a lined, deep square baking tin and push down evenly to cover the base. Bake for 10 minutes at 180 degrees C until slightly golden.

For the topping -

  • 2 x 200g packs low-fat cream cheese
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons stevia
  • 1 tablespoon maple syrup
  • 1 tablespoon cornflour
  • ½ cup frozen blueberries

While the base is baking, simply whizz all of the ingredients together apart from the blueberries in a blender until thick and smooth. Remove the base from the oven then pour over the cream cheese mixture. Now drop in the frozen blueberries and scatter around - don’t mix them. Now return to the oven for about 25 minutes (cover with tin foil halfway), until firmed up. Leave in the tin to cool completely, then chill in the fridge for at least 2 hours. Now slice up and enjoy! Keep any remaining squares in the fridge for up to 3 days.

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