Created by : @healthybodhealthymind
pumpkin pie cheesecake slice
- 70g dates
- 80g oats
- 2 tbsp almond butter
- 200g cooked pumpkin
- 150g coconut cream
- 150g silken tofu
- 1 tbsp psyllium husk
- 1-2 tbsp agave syrup (or sweetener of choice)
- 1 tsp vanilla
- 1 scoop Macro Mike Snickerdoodle protein (or can sub for your Macro Mike protein flavour of choice)
Blend dates (pre-soaked in water if using dried dates), oats and almond 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 ‘Cheezecake’ 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