Created by: @healthybodyhealthymind
pumpkin pie cheesecake slice
- 70g / Dates
- 80g / Oats
- 2tbsp / Macro Mike Sweet Original PB+ Peanut Butter
- 200g / Cooked pumpkin
- 150g / Coconut cream
- 150g / Silken tofu
- 1tbsp / Psyllium husk
- 1-2tbsp / Agave syrup (or sweetener of choice)
- 1tsp / Vanilla
- 1 scoop / Macro Mike Peanut Butter Cheezecake Protein+ (or your favourite!
Blend dates (pre-soaked in water if using dried dates), oats and peanut butter until combined. Ensure mixture is wet enough to stick together (may need to add a dash of water while blending).
Press onto a lined tray and refrigerate.
Blend ingredients together and layer on top of the base, top with your fave granola and place in the freezer.
Let set for a few hours then slice.
Keeps in freezer for up to 3 months but it’s best served after thawing in the fridge for a super creamy cheezecake experience.