Blueberry Cheesecake Chocolate Oat Cups
Ingredients
Base layer
- 1/3 cup rolled oats
- 1/4 cup quick oats
- 5 tbsp peanut butter
- 4 tbsp maple syrup
- Pinch of salt
Middle layer
- 1/2 cup + 1 tbsp soy protein yoghurt
- 1/4 cup blueberry puree
- 50g vanilla vegan protein powder
- 1 tbsp maple syrup
Top layer
- 80g vegan dark chocolate
- 1 tbsp coconut oil
- Blueberry sea salt
Preparation
Mix the base ingredients in a bowl and distribute evenly to the cupcake molds and press it.
Freeze for about 15 minutes in the freezer.
Mix the middle ingredients and distribute them evenly into the cups.
Melt the chocolate and pour it over the cups.
Freeze for half an hour and then refrigerate for 1 hour.
Notes
This recipe is vegan and protein-loaded, tasting like mini cheesecakes.
