Raw Protein Cheesecake

Base

• 100g almonds
• 45g cashews
• 40g pecans
• 15g desiccated coconut
• 30ml coconut milk
• 1.5tbls (15g) coconut oil melted
• 140g (10-11) medjool dates

Filling

• 1 scoop Bulk Nutrients WPI Vanilla*
• 1 cup cashews soaked
• 2 Tbsp coconut sugar
• 1 cup quark
• ½ cup Greek yogurt (we used Chobani)
• 2 tsp vanilla bean paste
• ½ tsp honey
• * You can substitute any of our proteins & flavours, it just slightly changes the macros.

Jelly Topping

• 300g Frozen Mixed Berries
• 2tbs coconut sugar
• 2 tsp gelatin

Base Method

1. Step 1: Melt the coconut oil in the coconut milk.
2. Step 2: Add all dry ingredients to a food processor and blend well to a crumb consistency.
3. Step 3: Slowly add the liquid, mix on low until it binds (you may not need all the liquid, or you may need a little extra coconut milk).
4. Step 4: Line the base of your tin with baking paper and press into the base of your cake tin.
5. Step 5: Refrigerate until needed.

Filling Method

1. Step 1: Soak your cashews for min 30 minutes.
2. Step 2: First, blend your cashews into a lumpy paste before adding everything else to your food processor and blend for about 5 minutes till the cashew mix has smooth consistency.
3. Step 3: Pour into your tin on top if the base mix.
4. Step 4: Refrigerate until needed.

Jelly Topping Method

1. Step 1: Thaw and drain berries (it’s ok if they’re not completely thawed).
2. Step 2: Place berries and coconut sugar into food processor and pulse 4-5 times.
3. Step 3: Dissolve the gelatin in about 1/3 cup boiling water and pour into the berry mix.
4. Step 4: Pour over filling.
5. Step 5: Place into the fridge for 4hrs or into the freezer to set, from the fridge it will be a softer filling.
6. Step 6: If frozen allow to thaw slightly before cutting and serving.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!