Having trouble meeting your plant-based protein goals for the day? No worries! These fresh and zesty mini cheesecake bites offer around 68g of protein, helping you get back on track in no time. Dairy-free, gluten-free, refined sugar-free, vegan, and packed with microbiome-friendly ingredients, they’re perfect for sharing with friends… or enjoying all by yourself.
Recipe by COYO.
Ingredients:
- 1 cup almond meal
- 1/2 cup macadamia nuts
- 6 medjool dates, pitted
- 1/2 tsp vanilla
- Pinch of salt
- 3/4 cup COYO Greek Style Coconut Yoghurt
- 1/4 cup coconut butter
- 1/4 cup cashew butter
- 2 tbsp maple syrup
- 1 lemon squeezed
- 1/2 cup raspberries
Method:
- Combine almond meal, macadamia nuts, medjool dates, vanilla and salt in a food processor until mixture comes together.
- Press into a non stick muffin tray.
- Combine coconut yoghurt, coconut butter, cashew, maple, lemon and raspberries in a food processor until a smooth mixture forms.
- Pour on top of base layer.
- Sprinkle crushed raspberries on top.
- Set in freezer for 3-4 hours.
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