NO-BAKE RICOTTA AND YOGURT PIE
Use an 7-inch pan (or slightly smaller). Makes 6 slices. Each slice is 182cal (not including fruit topping or jam)
THE BASE:
55g almonds
40g cocoa powder
35g honey
20g cold-pressed coconut oil
THE FILLING:
130g ricotta cheese
150g Greek yogurt
1 packet vanilla bean sugar
Stevia to taste
10g (half a packet) Knox gelatin
Grind the almonds (I used blanched) and mix them with the sifted cocoa. Stir in the honey and oil until you have a thick paste. Press this into a lightly greased pan. Pop the pan in the fridge or freezer while you prep the filling.
Mix the ricotta, sugar, and stevia with a mixer on medium speed until smooth. Add the yogurt and whip everything together. While mixing, slowly add the gelatin, then keep whipping for another minute or two. Spread the cream over the base. If you want, swirl in a few spoonfuls of fruit topping, jam, or melted dark chocolate with a fork to get a marble effect. Refrigerate until set.
You can swap the almonds for any other nut, or use a different liquid/thick sweetener instead of honey. Also, you can use regular cream cheese or cottage cheese instead of ricotta—I just had some leftover ricotta sitting around, so that's how this happened.
