If you love cheese cake but really don’t want the high amount of fat, sugar and calories, give this Cheese Cake Flapjack a try!
It contains 10g protein per serving, 1g sugar and 3g fat but most importantly it tastes delicious!
The base has a rich chocolate, nutty, spiced flavour and the topping has a smooth, creamy texture – it’s a truly delicious, easy-to-make protein bar.
75.00 g, Impact Whey Protein, Choc Smooth
50.00 g, Myprotein Rolled Oats
1.00 scoop, Instant Oats (Unflavoured)
45.00 g, Myprotein Almond Butter
2.00 tsp, Coconut Oil
50.00 g, soft prunes (optional)
5 Raw Cherries (optional)
5 Drops Orange extract (optional)
2 Tbs, Stevia
1 Tsp All Spice
For the top:
30.00 g, Quark
2 Tbs, Stevia
5 Scoop, Milk Protein Smooth
1 Scoop Myprotein Rolled Oats
1 scoop Instant Oats (Unflavoured)
Let’s start the bottom layer:
This recipe is quick and simple put all ingredients into a food processor and blend together is if looks dry add a drop of water or almond milk at a time until it all comes together into a ball. Remove from the food processor (if you don’t have a processor, you can chop everything into small pieces and mix together in a bowl) press the mixture into the base of a greased proof paper lined tray and put in the fridge
Now on to the topping:
Into your cleaned food processor add all the topping ingredients and blend together like before until it makes a ball and then press that over the top of the base mixture.
Macros (based on 20 servings)
Calories – 95
Fat – 3g
Protein – 10g
Sugar – 1g