Posted on February 06 2017
By Chef Miami for Eat Me Guilt Free
- 1/4 cup oat flour
- 1 cup almond or hazelnut flour
- 1 tbs coconut oil
- 6 drops liquid stevia
- 1/4 warm water
- 3 cups Eat Me Guilt Free DIY Chocolate Mix
- 1 cup greek yogurt
- 1/2 cup almond milk
- 1/4 cup xylitol
- 4 tbs almond flour
- 3 cups greek yogurt
- 1 scoop vanilla powder
- Eat Me Guilt Free Vanilla Protein powder
- 2 cups fat free (vegan) cream cheese
- 1 cup melted a Protein Marshmallows
Preheat oven to 360 degrees and spray a 10″ cake pan with nonstick spray.
For the crust: In a small bowl, combine all dry ingredients and mix well. In another small bowl, combine the warm water and coconut oil, and beat well. Slowly add the oil and water mixture to the dry ingredients and stir until well combine. Press crust into the bottom of your pan and bake for 8 minutes.
While your crust is in the oven. In a bowl combine all brownie ingredients and set aside.
Pour brownie batter into prepared crust pan and bake at 425 for 17 minutes or until a toothpick (or knife) comes out clean.
Remove from oven and let cool down completely.
Cheesecake: With a hand mixer combine greek yogurt and cream cheese. Add melted protein marshmallows and combine well using a spatula.
Add Eat Me Guilt Free Vanilla Protein powder and combine.
Spread over top of brownie and refrigerate for at least 4 hours. Remove and un-mold from pan.
Optional: You can add melted dark chocolate, marshmallows and crumble Eat Me Guilt Free Blondie Brownie on top of your cake.