Ingredients: for brownie base
3/4 cup chocolate protein powder
1/4 cup stevia (adjust depending on your protein powder’s sweetness)
1/2 cup almond butter (or peanut butter)
1/2 tsp baking soda
1/2 tsp salt
2 eggs or 1/2 cup egg whites
2 tsp vanilla extract
3/4 cup almond milk (start with 1/2 and add as needed)
Ingredients: for cheesecake
500g of light cream cheese
1 cup of Greek yogurt
1 tbs of vanilla extract
3/4 cup of honey
Ingredients: for chocolate top
3 cups of dark chocolate
2 cups of light cream
Directions: Preheat oven to 350 degrees.
Heat almond butter slightly in a microwave safe dish – 30 seconds or until easy to mix. Mix almond butter and stevia thoroughly. Add eggs, vanilla and almond milk. Mix protein powder, baking soda and salt in a separate bowl. Combine.
The batter was really thick so I started with 1/2 cup almond milk and added more until it gets like a cake batter. Spread the batter in a round baking tin making a base. Bake for 20 to 30 mins.
Mix all the cheesecake ingredients in food processor at medium speed for about 15 to 20 mins.
Take the base out of the oven , Add the cheesecake mixture on top of the base and further bake for an hour.
For the chocolate top, heat all the ingredients for about 3 minutes.
After the cheesecake has finished baking , let it cool down for 4 hours.
Then pour the heated chocolate topping, sprinkled with shredded almonds.