I am still in a day-dreamy haze over my breakfast, because it was simply. that. good.
I call it the deconstructed cheesecake:
Underneath is a silky smooth and soft vanilla cheesecakey ice cream (can be easily vegan)
It's super healthy, (taste can be very deceiving) full of fibre and chock full of protein to keep you full until next week!
De-constructed breakfast cheesecake:
For the cheesecake ice cream:
1 chopped, frozen banana
1 scoop vanilla protein powder
3 large spoons of greek yoghurt (simply omit this if you are vegan- to get the cheesecakey taste add in 1 tablespoon nutritional yeast)
For the nutty granola topping: (which would usually be the base:)
3/4 cup muesli
1 teaspoon chia seeds
1 large tablespoon of nut butter (today I chose peanut butter)
1/3 cup milk of choice (I used oat milk)
I also added in a bit of chopped dried fig (optional)
1. Preheat oven to 180 degrees celsius (350 F) and line a tray with baking paper
2. Place the nut buttere and milk in a small bowl and microwave for 30 seconds, (more or less depending on strength of microwave) until it's melted and you can mix together:
Coming up tomorrow? A how-to on home-made coconut butter (it's so simple I feel silly doing a how-to!
Have a fab Monday friends!