A few years ago Sheldon and I started a little baking company called Projo’s. I obviously did the baking and Sheldon helped with everything behind the scenes. We were super busy, but baking in volume began to consume my whole life and so we decided to close down…
I loved Projo’s, being able to come up with recipes and just being able to basically bake my worries away…Deciding to stop was a huge decision for me. I felt like I had failed. But I’m baking again and I’ve found my groove again 🙂 The reason why I am bringing Projo’s up is this- This cheesecake was something that I had to bake EVERY WEEK!!! It was very popular and it’s completely guilt free.
When you are trying to watch what you are eating, bulking up your meals with low calorie vegetables is definitely the way to go. I’m sure i didn’t have to tell you that though. Cauliflower is probably my favorite vegetables, although I don’t eat it as much as I did when I came up with this recipe. At the time, I was on a low carb diet and would do anything to find a fix for my ever growing sweet tooth…so this little treat was created and it did just that 😉 When I tell people what’s in it, they almost faint with fright and tell me I’m lying!!! You can’t even taste the cauliflower. Trust me…
I’ve never made it without protein powder, but I assume that you could replace the protein with some extra cocoa or sugar free pudding.
Let me know if you can fool your family and friends into eating more veggies by making this cheesecake for them xxx
The healthiest cheesecake on the planet
- For the base: 1 cup desiccated coconut
- ¼ cup coconut flour
- 2 TBS honey/ maple syrup/ agave
- 2 TBS organic coconut oil, melted
- 2- 3 TBS water or milk of choice
- For the cheesecake: 1 head of cauliflower, chopped and steamed
- 2 scoops chocolate protein powder
- 1 TBS peppermint essence
- 1 serving (19 grams) sugar free chocolate mousse
- 1 packet gelatin powder
- ½ tsp stevia powder
- 1 TBS liquid sweetener
- Cocoa (to sift on top)
Lightly spray a springform cake tin with some cooking spray. Set aside.
Add all of the ingredients for the base to a food processor until a sticky but pliable dough starts to form.
Press firmly into the base of the cake in and pop into the freezer to set while the cheesecake is made.
Add all of the ingredients for the cheesecake (except the cocoa) to a food processor and blend until smooth and creamy (The mixture must look silky).
Pour into the prepared tin and pop into the refrigerator for a minimum of 4 hours.
Top with sifted cocoa before serving.