Serves: 4
Shopping & Ingredients List:
Base
- 100ml Coconut Cream
- 60ml Double Cream
- 100g fresh Strawberries, finely chopped
- 50g unsweetened Desiccated Coconut
- 50g Almond Flour
- 2 scoops of Vanilla Protein Powder
Top
- 100g Strawberries, thinly sliced
Method
- Mix together all the base ingredients in a bowl. Using small presentation rings on side plates. Fill 4 rings with the base.
- Finish the rings with sliced strawberries.
- Put the mini cheesecakes in the freezer for 30mins – 1 hour.
- Remove from freezer, take off rings & serve.
Macro info per serving:
Protein = 14.5g
Carbs = 7.2g
Fat = 28.2g
Energy = 340.6Kcal
