Serves 6
Preparation time: 10 minutes
Setting time: 1-2 hours
Nutritional Information Per Serve:
Calories - 299
Protein - 11g
Carbohydrate - 20g
Fat - 17g (inc. good fats from EVOO oil)
Ingredients:
Base
¼ cup cashews
¾ cup rolled oats
2 tbsp Extra Virgin Olive Oil
2 tbsp maple Syrup
Filling
150g cream cheese reduced fat
1.5-2 tbsp maple syrup
1 scoop (30g) True Protein WPI90 in French Vanilla
1tsp vanilla essence
½ cup vanilla Greek yoghurt
Topping
18 blueberries (Fresh or frozen)
Method:
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Preheat oven to 180C and line 6 cupcake moulds with cupcake liners
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Place cashews and rolled oats into blending cup and blend to combine
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Transfer contents to mixing bowl and add Extra Virgin Olive Oil and maple syrup. Stir to combine
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Fill 6 cupcake moulds with an even amount of mixture and press down with fingers to form a bottom layer
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Bake bottom layer in oven on 180C for 10 minutes
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Whilst cooking, place cream cheese, maple syrup, protein powder, vanilla essence and Greek yoghurt into a mixing bowl
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Mix with beaters until smooth and creamy, with no lumps
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Once the bottom layer is cooked, allow to cool completely before adding mixture
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Once cooled completely, add cream cheese mixture evenly to all 6 moulds. Spread evenly with the back of the spoon
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Decorate each mould with 3 blueberries, fresh or frozen
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Place in freezer for 1-2 hours to set and remove when ready to serve. They should thaw for approx. 25-30 minutes in the fridge prior to serving
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Enjoy!
