Cheesecake with chia seeds

Already know what you're going to bake for the weekend? No? Then let me show you one recipe, this chia and carrot cake, which is full of protein and contains so little sugar!

If you have little (non)vegetable eaters at home, this is a guaranteed way to get some in them. The recipe contains protein, so I'll leave it up to you whether you want to serve it to your kids. If not, I recommend replacing it with 2-3 tablespoons of honey to taste.

Ingredients:

Hull:

• 40g chia seeds with 115g water
• 1 egg
• 1 grated carrot
• 45g coconut
• 30g ground flakes
• 2 tablespoons cocoa
• natural sweetener (honey, maple syrup, dates...) - optional

Filling:

• A tub of non-fat cottage cheese
• 1 white yoghurt
• 1 serving of vanilla protein

Procedure:

1. Pour the water over the chia seeds in a bowl, mix well and let them sit for a while. Add the ground flakes, cocoa powder, coconut, 1 egg and finally 1 grated carrot. The dough itself will just be naturally sweet due to the carrots and coconut, so if you're sweetening more, you can definitely add 2-3 teaspoons of honey or another sweetener.
2. Scoop the dough into a silicone mould (I use 23x23cm). If you don't have a silicone mould, line it with baking paper. Don't be afraid that the dough will be watery, this is due to the presence of chia gel.
3. In another bowl, mix the cottage cheese, 1 white yoghurt and a batch of vanilla protein. The resulting filling is then poured over the crust and sprinkled with coconut, which then turns golden and adds a sweet taste to the dessert, I also add a few frozen raspberries.
4. Bake the dessert at 160°C for about 35 minutes.
5. Once cooled, cut it into cubes which can be drizzled with chocolate and then served. :)

If you try the cake, be sure to let us know on Instagram #svetfitness!