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| Joanne Salerno

Low Carb Chocolate Biscuit Base

Why not add a chocolatey base to your next cheesecake? This Low Carb Chocolate Biscuit Base recipe is made using our Plant-Based Protein Cookies Mix and is perfect for any cheesecake or slice when you want to add an extra choccy hit!

12

½ a packet (175g) of Plant Based Protein Cookie Mix ¾ cup (50g) desiccated coconut 100g butter melted. ½ cup (40g) cocoa powder 1 egg 1 tablespoon sweetener of choice (optional)

Line square cake tin with baking paper. Combine all ingredients in a bowl, then work the mixture with the back of the spoon into the lined cake tin. Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool. Storage Store in fridge for up to 5 days and frozen for up to 3 months.