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.
Ingredients
Ingredients
- 75 g Impact Whey Protein, Choc Smooth
- 50 g Myprotein Rolled Oats
- 1 scoop Instant Oats (Unflavoured)
- 2 tbsp Myprotein Almond Butter
- 2 tsp Coconut Oil
- 6 Almond Nuts
- 50 g soft prunes (optional)
- 5 Raw Cherries (optional)
- 5 Drops Orange extract (optional)
- 2 tbsp Stevia
- 1 tbsp 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)
Method
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)
Nutritional info per serving:
Calories | 95 |
---|---|
Total Fat | 3g |
Sugar | 1g |
Protein | 10g |
... Enjoy!