No-Bake Dark Chocolate Cheesecake Pots with Pretzel Crunch

Author:
Preparation 5 mins Cook Time 10 mins
Serves 4     adjust servings

Ingredients

  • 4 ounces cold, heavy cream
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup dark chocolate, melted and cooled (still liquid, but not hot)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons strong coffee
  • 1 scoop Burt's BeesTM Protein + Healthy Radiance – Chocolate
  • pinch of salt
  • crushed gluten-free pretzels for topping

Instructions

  1. In a medium bowl, whip cold cream until it holds firm peaks with a hand mixer. In a seperate bowl, whip cream cheese until smooth. Add cream cheese to whipped cream, and mix on low to combine until smooth.
  2. Add melted dark chocolate, maple syrup, coffee and fold in by hand with a spatula.
  3. Sprinkle protein powder and salt over the top, stirring to combine. Spoon into cups and top with crushed pretzels. They are ready to eat now, with a mousse texture, or you can refrigerate to make them stiff like cheesecake.
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