Jelly tip & Justines Brownie Chunk Cheesecake
Ingredients
For the Base:
1/3 cup coconut
2x Justine’s Keto Friendly Double Choc Dream Protein Brownies, blitz to a crumb
2T coconut oil
Mix all together and press into a lined tin (mine was loaf sized). Bake for 8-10mins or until crispy on the top at 180 degrees. Remove from the oven and cool completely.
For the Filling:
250g cream cheese
1/4c almond butter
1-2 T Justine's Erythritol
1tsp vanilla
1x Justine’s brownie, cut into small chunks
Whip cream cheese and sweetener in an electric mixer until light and fluffy. Add vanilla and almond butter beat until just combined. Fold in brownie chunks.
Pour over the cooled base. Pop in the freezer to set.
For the Topping:
150g raspberries
1T chia seeds
Sweetener or maple to taste, optional
Add all to a small pot and stir over low heat until we’ll combine and thick. Remove from the heat and cool completely. Pour over the cheesecake layer.
1tsp coconut oil
Melt over a double boiler. Pour over the raspberry layer. Return to the fridge/freezer to set. Slice when cool.