Chocolate Cheezecake

Filling (filtered water, cane sugar, creamed coconut, coconut oil, tapioca flour, expeller pressed safflower oil, cocoa powder (processed with alkali), potato starch, vanilla extract, pea protein, sea salt, carob powder, xanthan gum, sodium alginate, lactic acid, tricalcium phosphate, natural flavours, cultured
sugar, enzyme), Gluten-free crust (tapioca flour, cane sugar, coconut oil, brown rice flour, water, white whole grain sorghum flour, potato starch, cocoa powder (processed with alkali), expeller pressed safflower oil, milled flaxseed, vanilla extract, psyllium, xanthan gum, sea salt, sunflower lecithin, caramel (colour), baking powder).

Ingrédients

Garniture (eau filtrée, sucre de canne, noix de coco en crème, huile de noix de coco, farine de
tapioca, huile de carthame extraite par pression, poudre de cacao traité à l’alcali, amidon de pommes de terre, extrait de vanille, protéines de pois, sel de mer, poudre de caroube, gomme de xanthane, alginate de sodium, acide lactique, phosphate tricalcique, arômes naturels, sucre de culture, enzyme), Croûte sans gluten (farine de tapioca, sucre de canne, huile de noix de coco, farine de riz brun, eau, farine blanche de grains de sorgho entiers, amidon de pommes de terre, poudre de cacao traité à l’alcali, huile de carthame extraite par pression, graines de lin moulues, extrait de vanille, psyllium, gomme de xanthane, sel de mer, lécithine de tournesol, caramel (colorant), poudre à pâte).

1. Remove cheezecake from package, and thaw in refrigerator for 5 to 6 hours.
2. Remove and slice into 4-6 equal pieces while still cold, but not frozen.
3. Thaw for an additional 20 minutes at room temperature before serving.

If pressed for time: thaw unwrapped cheezecake at room temperature for 30 minutes, slice into 4-6 equal slices, while still cold, but not frozen, then thaw for an additional 45 minutes.