Cookie dough cheesecake — Guac
Guac

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Macros (per serving)

Fat

64%

(38 g)

Protein

6%

(8 g)

Carbs

30%

(41 g)

35 g Net,

6 g Fiber

539 Calories (per serving)

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Cakes

Cookie dough cheesecake

Ingredients

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Cake

1

For the base:

Dates (pitted)

200 g

Almonds

200 g

Cinnamon

1 tsp

Water

2 Tbsp

For the filling:

Coconut milk

250 ml

Almond paste

250 g

Maple syrup

75 ml

Cinnamon

1 tsp

Vanilla powder

12 tsp

Coconut oil (melted)

150 g

Chocolate pure (> 70% cocoa)

50 g

Instructions

Difficulty

Normal

Prep time

4 hr 15 min

1

Grind the dates finely in a food processor, add almonds, 1 teaspoon of cinnamon and water and then grind into a sticky mass.

2

Spread the mixture over the bottom of a round springform tin (diameter approximately. 9 inches).

3

Now make the filling by combining coconut milk, almond butter, cinnamon and vanilla powder in a food processor or blender. Blend well together.

4

Now add the coconut oil and keep mixing until it is completely absorbed in the mixture.

5

Pour the mixture into the springform tin and sprinkle with the chocolate pieces.

6

Put the cake in the fridge and let it set in about 4 hours.

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Details

Allergens

Nuts, Chocolate

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Food processor

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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