If this isn’t a celebration of Easter in a cake, combining a chocolate cheesecake, protein cookie dough balls AND rocky road chocolate eggs, then I don’t know what is! I’m delighted to share this recipe, made in collaboration with The Coconut Company [paid recipe], using their wonderful products including coconut oil, nectar and flour. All key ingredients for an insanely delicious loaded dessert perfect for the chocolate-filled occasion.
Ingredients:
For the base –
- 100g oats
- 2 tablespoons The Coconut Company coconut oil
- 2 tablespoons The Coconut Company coconut nectar
- 2 tablespoons nut butter of choice
For the cheesecake –
- 250g coconut or natural Greek yogurt
- 50g sweetener
- 3 tablespoons cocoa powder
- 3 tablespoons The Coconut Company coconut flour, sieved
- 1 tablespoon smooth nut butter
- Dash of vanilla extract
For the white chocolate protein balls –
- 1 x can chickpeas, drained and rinsed
- 2 tablespoons nut butter
- 2 tablespoons The Coconut Company coconut nectar
- 1 tablespoon oat milk
- 80g oats
- 50g white chocolate (can be dairy-free), cut into chunks
For the rocky road chocolate eggs –
- 3 tablespoons The Coconut Company coconut oil
- 100g dark chocolate, cut into chunks
- 2 tablespoons smooth nut butter
- 2 tablespoons cocoa powder
- 100g mixture of broken up biscuits or meringue pieces, freeze-dried strawberries, mini marshmallows (can be vegan), dried fruit
Make it!
- First make the base: Melt the coconut oil, nectar and nut butter then pour into a bowl with the oats and mix well to combine. Tip into a lined 20cm loose bottomed round tin and smooth out to cover the base generously. Chill in the fridge.
- Next mix the cheesecake ingredients together until quite thick and smooth. Add spoonfuls of this onto the base then smooth out. Chill for at least 2 hours.
- Meanwhile, make the protein balls: Blend the chickpeas, nut butter, nectar, milk and oats until well combined then stir in the chocolate chunks. Divide into about 12 and roll into balls. Chill in the fridge for at least an hour.
- Make the eggs: Melt the coconut oil, chocolate and nut butter, then whisk in the cocoa powder. Between 6 small Easter egg molds (silicone is best), arrange a mixture of ‘rocky road’ things into each. Then pour the melted chocolate over each one to fill to the top. Chill in the fridge for at least 2 hours until set.
- When ready to serve, pop the cheesecake out of the tin and onto a serving plate. Pop out the eggs and cut a few in half. Add a selection on top, along with some protein balls. Place a few freeze-dried strawberries on top too. Now slice up and enjoy!
