Lean & Clean Mocha Cappuccino Cheesecake with a Black Bean Brownie Crust

This recipe isn’t just delicious! It is also gluten-free and packed with protein, fiber and calcium! Not only does it make a great every day snack, but it is also the perfect fuel to take in 30 minutes before a workout or immediately after a workout with plenty of fluids for recovery. Cheesecake with your workout, it can’t get any better than that!

Recipe yields one cheesecake, 6 servings.

Macronutrient profile: 35% Protein, 40% Carbohydrate, 25% Fat

Nutrition Information (one slice, 1/6 of cheesecake): 212 Calories, 6.3 g Fat, 429 mg Sodium, 298 mg Potassium, 21.5 g Carbohydrate (22 g Fiber), 19 g Protein, 22% of Daily Calcium, 15% of Daily Iron

Gluten Free

Ingredients:

Crust:

• 1 ½ cup black beans (soaked according to directions on package)

• 2 scoops of high quality protein powder (unflavored, vanilla or chocolate)

• 2 tablespoon high-quality cocoa powder

• ½ cup stevia (baking blends also work well)

• ¼ teaspoon salt

• 2 tablespoon dark agave nectar

• 1 tablespoon coconut oil

• 2 teaspoon pure vanilla extract

• ½ teaspoon baking powder

Cheesecake:

• 12 ounce fat free cream cheese

• 12 ounce plain, 0% fat free greek yogurt

• 2 scoops proto whey café mocha protein powder (the same protein you use for the crust may also work just fine)

• 1 tablespoon instant coffee

• 2 eggs

• ½ cup stevia (or a baking blend)

Topping:

• 4 squares high quality unsweetened baking chocolate, finely chopped

Instructions:

Preheat oven to 325°

Combine all of the crust ingredients in a food processor (not a blender) and blend until completely smooth. Do not over process- the texture should be light like a batter, not dough. Pour into the bottom of a greased 6’ spring form pan. *If the batter doesn’t spread well, remove to a mixing bowl and add small increments of light almond milk while stirring until the texture lightens up.

Bake the crust for about 5 minutes, then remove from the oven.

Combine filling ingredients in a large bowl and mix with an electric mixer for about 2

minutes, until smooth and creamy

Pour the cheesecake mixture over the crust and bake at 325 for 25 minutes.

Turn the heat down to 200° and continue baking for an additional hour.

Remove your cheesecake, dust the top with the finely chopped chocolate and allow it to cool in the refrigerator for 4-5 hours before indulging. Enjoy!