Any cheesecake connoisseurs among us? Excellent, because this sugar-free CBD oil recipe is indeed a delicious dessert. It has a creamy richness from the cream cheese and almond milk combo, as well as a cookie crunch from the cacao and almond mixture.
Ingredients for the cookie base:
4 tbsp cacao powder (unsweetened)
½ cup almond flour
1 beaten egg
¼ tsp vanilla essence
1 tsp baking powder
1 tbsp coconut oil
Ingredients for the cream cheese filling:
1 cup cream cheese
½ cup almond butter
¼ tsp vanilla extract
Pinch of vanilla bean paste
5 droppers of WH Farms Co. Full-Spectrum CBD Oil
Preheat the oven to 300 ℉ for the dough.
Combine the almond flour, cocoa, vanilla extract, salt, and baking powder in a medium mixing bowl. Stir in the egg and coconut oil until everything is completely mixed.
Scoop out the cookies and lay each one on a parchment-lined baking sheet. When pressed down, they should be roughly 1–2 inches wide.
Preheat the oven to 350°F and bake the cookies for 12–15 minutes, or until crisp.
Allow the cookies to cool to room temperature before serving. Don't worry if they're softer at first; they'll crisp up as the heat is removed.
To make the filling, combine all of the ingredients in a stand mixer bowl and beat until smooth.
Stir in half of the crumbled cookies until thoroughly mixed.
Scoop out one ball of cheesecake filling and place it on top of the remaining cookie crumbs with the scoop. Roll the cream cheese lump around in the cookies to ensure it is completely covered.
Place your cheesecake bits in the freezer (or the fridge if you're willing to wait a little longer). Allow to cool before serving.
Do tell us in the comments below how much you enjoyed your cookies and cheesecake.