Coconut Mousse Cheesecake Bars

32g (1 scoop) Chocolate Protein Powder
30g (6 tbs) Regular Cocoa Powder (unsweetened)
160g (2/3 cup) Coconut Butter*
1/2 tsp Coconut Extract
1/2 tsp Stevia Extract
1/2 tsp Butter Extract
1/4 tsp Salt
96g (1 cup) Old Fashioned Rolled Oats

16oz Fat Free Cream Cheese
300g (1+1/3 cup) Plain, Nonfat Greek Yogurt
96g (1/2 cup) Powdered Erythritol
1/2 tsp Coconut Extract
1/2 tsp Stevia Extract
1/2 cup Light Coconut Milk, canned
2 packages Knox Unflavored Gelatin
Chocolate Drizzle:
1oz Sugar-Free Dark Chocolate
1 tbs Light Coconut Milk, canned

For the Crust:
Line a brownie pan with parchment paper both ways.
In a large mixing bowl, stir together the protein powder and cocoa powder.
Melt the coconut butter and stir in the extracts and salt. Pour over the dry ingredients and stir. Add the extra 2 tbs of coconut butter if needed. Fold in the oats.
Scoop into the brownie pan and flatten. Refrigerate while you make the filling.

For the Filling:
In a large mixing bowl, whisk together the cream cheese and yogurt . Add in the erythritol and extracts and whisk again.
In a small pot, add the coconut milk and sprinkle with the gelatin. Put over medium-low heat and whisk constantly until the gelatin has dissolved.
Slowly pour in the heated mixture while whisking the cream cheese mixture. Whisk until mixture is even, then pour over the refrigerated crust. Refrigerate until firm (~4 hours or overnight)

For the Drizzle:
In a microwave-safe bowl, microwave the chocolate at 30-second intervals, stirring between each one, until melted.
Stir in the coconut milk. Pour into a piping bag and pipe a design over the cheesecake (maybe write a few words if you like). Quickly top with raspberries and a tiny mint leaf.
Bon Appétit