February 6, 2019
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!
½ a packet (175g) of Plant Based Protein Cookie Mix
1Line square cake tin with baking paper.
2Combine all ingredients in a bowl, then work the mixture with the back of the spoon into the lined cake tin.
5Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
1Store in fridge for up to 5 days and frozen for up to 3 months.
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