14 de febrero de 2016

Chocolate Covered Cheesecake Bites - A RECIPE FOR YOU TODAY

Chocolate Covered Cheesecake Bites

1/2 cup flax seed meal 
3 tablespoon powdered sweetener 
1/2 teaspoon Cinnamon
 6 tablespoon coconut oil

16 ounce Cream cheese
1/2 cup coconut cream
3/4 cup powdered sweetener
1 teaspoon Vanilla

5 ounces sweetened chocolate
3 tablespoons Butter

In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon.

Add the coconut oil and stir to incorporate.

Press the crust into a 9" x 9"dish and refrigerate for 30 minutes.

In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth.

Top the crust with an even layer of the cheesecake mixture and freeze for 1 hr and 30 minutes.

Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 minutes.

Melt the chocolate and butter in a double boiler.

Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper.

Refrigerate or freeze until the chocolate has set.