CLICK HERE to start your OWN transformation.

Monday, February 1, 2016

HAZELNUT CHOCOLATE CHEESECAKE - 21 DAY FIX APPROVED!!

HAZELNUT CHOCOLATE CHEESECAKE!!!  OMG!!! So good! Guess what the star is?? -------> COTTAGE CHEESE!!! Now, don't go scrunching your nose because I promise its really good, I mean REALLY good!!!!! AND it's a healthier version and portion sized treat! You don't have to eat LESS -- you just need to eat RIGHT!! Our bodies respond SO MUCH better to clean foods versus fake, processed and chemical-laden foods {these can actually do more HARM in the long run than good}. 





Andrea Maranville, one of my AMAZING coaches on my team is an INCREDIBLE baker!! She has really taken the 21 Day Fix portion controlled containers and has created MANY delicious, 21 Day Fix-approved recipes that we will ALL love!! Check out her page here for more delicious treats! Healthy doesn't mean BORING and taste-less! You CAN enjoy your favorite foods....just in a healthier way! :) Be sure to check out her page for more guilt-less treats! 

SO here is what she did to create these heavenly cakes!! 

I took my trusted cheesecake recipe and tweaked it to make a yummy bite sized treat that a 21 day fixer could eat. I just tested one and man oh man is it good!! 1 or 2 as a treat are a perfect portion size!

Want to make it yourself? Here you go! Makes 48 mini individual cakes, 1 or 2 is the perfect portion size for a treat!! How good will these be with coffee or tea?  Throw the rest in the freezer and pull out a couple at a time! Will last for a while when frozen!! Yumm! 







INGREDIENTS: 

Fixers: 2 mini cakes or 1 reg size cake is 1 red, 1 blue, 3 tsp! YUMMY-NESS!!!!

Crust:
2 C. Ground hazelnuts
1/2 C. Coconut oil

Mixture:
3 C. cottage cheese
2 C. Ricotta cheese
3 T wheat flour
Zest of 1 orange
1/2 C. cacao powder
1.5 C maple syrup {or honey}
5 eggs + 2 yolks
1 t. Vanilla extract

DIRECTIONS: 

Press crust mixture into cupcake liners and bake 425 for 5 minutes

Blend cottage cheese until smooth add other ingredients. Add eggs one at a time until incorporated and smooth.

Bake 425 for 5 minutes. Lower heat to 300 and bake for 15-20 minutes longer. Cool and refrigerate.

ENJOY!!