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@liora010_: #liora010_

𝙇𝙞𝙤𝙧𝙖
𝙇𝙞𝙤𝙧𝙖
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Region: VN
Monday 19 October 2026 06:54:07 GMT
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kawusu11
kawusu11 :
Tình yêu sao đau khổ đến vậy
2026-10-19 15:49:46
1
phhming.0
Ph_hoanmin :
2026-10-19 14:47:59
1
rranj0719
anh chàng lực sĩ :
cho tui xin ảnh được kh ô ơi
2026-10-19 17:47:10
0
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Healthy Chocolate Cheesecake Creamy, rich and chocolatey with a naturally sweet oat-date crust and a smooth dark chocolate topping. Simple ingredients, no refined sugar, and seriously delicious. 🤎 For the crust: • 180 g rolled oats • 180–200 g dates • 30 g almonds • Pinch of salt Soak the dates in hot water for 10–15 minutes, then drain. Blend with the oats, almonds and salt. Add a splash of water if needed until the mixture is sticky. Press firmly into a lined baking pan and bake at 170°C / 340°F for 8–10 minutes. For the cheesecake filling: • 250 g Greek yogurt • 250 g cottage cheese or ricotta • 2 eggs • 1 ripe banana • 20 g cornstarch Blend everything until completely smooth and creamy. Pour over the baked crust and bake at 170°C / 340°F for about 50 minutes. Let the cheesecake cool completely. For the chocolate topping: • 150 g dark chocolate • 1 tbsp coconut oil Melt the chocolate with the coconut oil until silky and smooth. Pour over the cooled cheesecake and spread evenly. Refrigerate for at least 2–3 hours, preferably overnight, until completely chilled and set. Save this one for later! #EasyRecipes #desserts #cheesecake #healthydessert
Healthy Chocolate Cheesecake Creamy, rich and chocolatey with a naturally sweet oat-date crust and a smooth dark chocolate topping. Simple ingredients, no refined sugar, and seriously delicious. 🤎 For the crust: • 180 g rolled oats • 180–200 g dates • 30 g almonds • Pinch of salt Soak the dates in hot water for 10–15 minutes, then drain. Blend with the oats, almonds and salt. Add a splash of water if needed until the mixture is sticky. Press firmly into a lined baking pan and bake at 170°C / 340°F for 8–10 minutes. For the cheesecake filling: • 250 g Greek yogurt • 250 g cottage cheese or ricotta • 2 eggs • 1 ripe banana • 20 g cornstarch Blend everything until completely smooth and creamy. Pour over the baked crust and bake at 170°C / 340°F for about 50 minutes. Let the cheesecake cool completely. For the chocolate topping: • 150 g dark chocolate • 1 tbsp coconut oil Melt the chocolate with the coconut oil until silky and smooth. Pour over the cooled cheesecake and spread evenly. Refrigerate for at least 2–3 hours, preferably overnight, until completely chilled and set. Save this one for later! #EasyRecipes #desserts #cheesecake #healthydessert

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