| Servings |
slices
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Ingredients
Base
- 180g shredded wheatmeal biscuits try Arnott's brand
- 1 tbsp cocoa
- 1/4 cup desiccated coconut
- 100 g coconut oil
- 50 ml water approx, use more or less as needed
Filling
- 12 g gelatin
- 30 ml boiling water
- 250 g pack of light cream cheese
- 375 g tub of light smooth ricotta
- 1/3 cup coconut milk
- 1/4 cup Natvia
- 1 tsp vanilla
- Coco2 spread extra
Ingredients
Base
Filling
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Instructions
- Blitz all of the base ingredients and press into a 20 cm springform pan making sure to go as far up the sides as you can. Use a glass to get a smooth even base. Refrigerate.
- To make the filling, sprinkle gelatin over boiling water, mix well and leave to cool. Combine remaining ingredients (excluding Coco2 spread) in a food processor, adding gelatin mix once combined. Mix in gelatin thoroughly and pour over chilled base.
- Dollop small amounts of Coco2 spread evenly around the filing and use a skewer to swirl.
- Set in fridge for at least a few hours, overnight if possible.
- To serve, break off and crumble the excess bits of base from the side of the pan.
Recipe Notes
Recipe makes 12 serves, 240 calories per serve