Recipe: Chocolate Cheesecake Fatbombs
Posted by Nathan Jackson on
This is a daily staple at our house. You can even make this vegan-friendly if desired.
1. Cheesecake filling
Take 12 oz. of room temperature organic Cream Cheese or, if you're vegan, I recommend making your own organic cashew cream cheese, and blend in a food processor with 6 tablespoon melted coconut oil and 6 oz. diced fresh strawberries, blueberries or raspberries. If you prefer a bit more sweetness, add additional strawberries or 1/4 teaspoon raw honey, blend and pour mixtures into muffin tins 2/3 of the way full.
2. Chocolate Topping
Take 2 large avocados plus 1 tablespoon tallow or melted coconut oil and 3/4 cup organic cacao or organic cocoa powder and blend together in a food processor until mixture is smooth and resembles a mousse-like texture. Add a pinch of pink Himalayan salt, blend again and use the mixture to fill the remaining space in the pre-filled muffin tins.
If preferred, add toasted coconut, organic, sprouted seeds, or cinnamon on top and pop into the freezer for 1 1/2 - 2 hrs or until set.