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. 

100g  Justines Keto Dark Choc

1tsp coconut oil 

Melt over a double boiler. Pour over the raspberry layer. Return to the fridge/freezer to set. Slice when cool.