Today we share a recipe for this delicious breakfast cheesecake bowl. Perfect for breakfast, but also delicious as dessert. We are fans!
4 Medjool Dates, pitted 1/4 cup almonds 1/4 cup walnuts 1/8 teaspoon cinnamon 1 cup raw cashew nuts 1 lemon, squeezed Zest of 1/2 lemon 2 tablespoons pure maple syrup 1/2 vanilla pod, scraped (or 1/ 2 tsp plain vanilla extract) 1 1/4 cup Greek yogurt 2 cups blackcurrants 1 scoop Ekopura Vegan protein blueberries
Optional: Organic raspberry sauce
How do you prepare it?
1. Place dates, almonds and cinnamon in a food processor and pulse until mixture resembles crumbs. (crumb mixture). 2. Then add the cashew nuts, lemon juice, lemon zest, maple syrup, Ekopura, vanilla, Greek yogurt and mix until smooth. (cashew mixture). 3. To make the cheesecake breakfast bowl, start with a layer of the crumb mixture and then a layer of the cashew mixture. Top it off with fresh black or blueberries. Enjoy!
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