Low Carb Chocolate Biscuit Base

By Joanne  , , Print

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!

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 12

Ingredients

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)

Directions

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.

Storage

1Store in fridge for up to 5 days and frozen for up to 3 months.

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Nutrition Facts

Serving Size33
Calories166
Sodium55
Protein7.8
Sugar0.8
Total Fat13.3
Saturated Fat7.9
Net Carbs2.4

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