- serves 8
- prep time 40-45mins
- setting time 30mins
Ingredients
| BASE: | |
|---|---|
| 1/4 cup | Almond butter, full fat |
| 1/4 cup | Macro Mike Sweet Original Almond Butter Powder |
| 1/3 cup | Coconut oil, melted |
| 3/4 cup | Cacao powder |
| 1/3 cup | Maple syrup |
| 3 tbsp | Macro Mike Cookie Dough Protein Powder |
| 2 tbsp | Coconut flour |
| 1 tsp | Vanilla |
| Pinch of sea salt | |
| CENTRE: | |
|---|---|
| 1/3 cup | Vegan cream cheese |
| 3 tbsp | Maple syrup |
| 1/3 cup | Coconut cream |
| 1/3 cup | Blueberries, freeze dried |
| 1 1/2 scoops | Macro Mike Blueberry Muffin Protein Powder |
| 1 tsp | Vanilla |
| Pinch of sea salt | |
| TOPPING: | |
|---|---|
| 1 1/2 cups | Vegan chocolate chips |
| 1 tbsp | Coconut oil |
Created by: @danishealthyeats
Delcious and fresh Blueberry Cheezecake Brownie Slice that's packed with plant based protein, smooth and thick. Try it with our Macro Mike Almond Butter, Cookie Dough Protein Powder, AND Blueberry Muffin Protein Powder for the triple threat. This easy vegan recipe is going to be the new favourite in your home!
Macros
per serving
- protein 9.1g
- fat 20.4g
- carbs 29.5g
- calories 369
Steps
- For the base, combine all ingredients in a food processor or bowl until dough forms.
- Press into lined loaf pan.
- For the centre, blend all ingredients together until smooth, except the blueberries.
- Once combined, stir in the blueberries and spread evenly over base.
- For the topping, melt ingredients together until smooth.
- Freeze until set then cut into bars.