serves
16
prep time
20-25mins
cooking time
40-45mins
protein
5g
fat
4g
carbs
19.7g
calories
136 (cut into 16)
| BROWNIE: | |
|---|---|
| 150g | Coconut yoghurt |
| 80g | Maple syrup |
| 80g | Peanut butter |
| 50g | Cacao powder |
| 50g | Choc Peanut Butter Cup Protein |
| 1 tsp | Baking powder |
| CHEEZECAKE: | |
|---|---|
| 250g | Coconut yoghurt |
| 70ml | Lemon juice |
| 80g | Salted Caramel Premium Almond Protein |
| 1 tsp | Cinnamon |
| RASPBERRY SWIRL: | |
|---|---|
| 60g | Frozen raspberries |
| 25g | Maple syrup |
- Preheat oven to 170 degrees celsius and line a square cake tin with baking paper.
- Add the coconut yoghurt, maple syrup and peanut for the brownies to a medium bowl. Mix together until combined. Add the remaining brownie ingredients and mix together until there are no clumps.
- Pour the mixture into the prepared tin, spread out evenly and bake for 25mins.
- Once the brownies have cooled, mix together the coconut yoghurt, lemon juice and protein powder to make the cheesecake filling. Spread the mixture out over the brownies.
- Add the raspberries to a small bowl and microwave until soft (approx 30sec), add the maple syrup and mix until the raspberries are broken down. Add spoonfuls of the raspberry mixture on top and swirl around using a toothpick.
- Place in the fridge to firm up for 1-2hrs, slice and enjoy! 🥰
