Jess loves wholesome recipes that are gluten & sugar free; like this super yummy BLUE MAGIC CHEESECAKE RECIPE.
1 cup coconut flour
1/3 cup coconut oil, melted
170g Greek yoghurt
120g Light cream cheese
2 heaped tbsp vanilla protein
1 tsp of vanilla extract
Pinch of salt
4 tbsp maple syrup
1 tsp Being Co. blue butterfly pea powder
1/4 cup shredded coconut
1. Fill a cupcake tray with wrappers
2. For the base, simply mix all ingredients together and dollop into the tray to cover the base of each wrapper. Pop in the fridge while making the cheesecake
3. For the cheesecake, mix all ingredients together until smooth - taste test to see if you want more or less of an item (taste will depend on your brands used)
4. Cover the bases with the cheesecake mix and pop in the fridge or freezer (personal preference) until set! ENJOY!