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Pear & Mint Chocolate Mini Protein Cheesecakes by Therese A.

For the base:

20g pecans
20g almond meal
1 teaspoon sukrin gold
1 teaspoon coconut oil
almost 1 tablespoon raw cacao
2 drops sweet drops peppermint


150g low fat quark
2.5 tablespoon vanilla whey
1 egg white
10 cacao nibs
0.5 pear (cooked and mixed with handblender)
1 teaspoon matcha teapowder


1. Mix all ingredients for the crust and press down the bottom of silicone muffin cups.

2. Blend the cheesecake with a spoon in another bowl and pour the mix in the muffin cups.

3. Bake at 160 C for about 15-20 minutes.

4. When the cheesecake has cooled you can sprinkle some extra cacao nibs on top.

Macros per Serving (out of 6):

6g protein
3 g carbs
6g fat

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