Just another quick little recipe that I have featured on Instagram before but haven’t managed to post here.
In the past, if there was ever a choice of cake going around, my preference was always cheesecake. Not sure why, but it just hit the spot. The more I learn about good fats, blood sugar spikes with too much sugar and carbs and the rest of the havoc caused by wheat products (currently reading Wheat Belly by William Davis MD and having mind blown,) I am coming to understand more why my body would choose this high fat treat option. It knows best!
So now we are on a more healthy path, we can improve on the old recipes, remove most of the sugar and still have it taste amazing. So for those who don’t have an issue with dairy, time to cook!
Chocolate Cheesecake Fudge
¼ cup Philly cheese
1 TBS rice malt syrup
1 TBS cacao powder
1 TBS protein powder
1 tsp vanilla extract
Soften philly cheese, mix everything together with a spoon.
Press into a lined tray, chill in the fridge and cut into squares when firm.
Makes approx 20 little squares.
These treats with nutrient packed ingredients are so satisfying that you only need one or two little pieces with your cup of tea and everyone’s happy. A far cry from the days when I was eyeing off the second huge piece, before even finishing the first! Arrrgh!
Happy days now,
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