Baked Muesli Cheesecake Cups by @mainlymonica
These cups of goodness will be sure to amaze and delight the whole family. @mainlymonica is a fabulous up and coming foodie in the making.
30g / Peanut butter
100g / Applesauce
30ml / Almond milk
150g / Table of Plenty ‘Crunchy Fruit Free Nutty Muesli’
40g / Macr0Mike Peanut Butter Protein powder
250g / Lentils drained and rinsed
100g / Strawberries, fresh or frozen (thawed)
20g / Peanut Butter
15ml / Almond milk
30g / Macr0Mike Peanut Butter Protein powder
20g / Coconut Flour
1. Line a muffin tray of 12 with muffins cup wrappers and set aside.
2. In a small bowl, mix the peanut butter, applesauce and almond milk until smooth. Add the muesli and protein powder and fold together until everything is well combined. Divide mixture evenly between the 12 muffin wrappers and set aside.
3. In a food processor or blender, add the lentils, strawberries, peanut butter and almond milk and blend until everything is broken down and smooth. Add the remaining ‘cheezecake’ ingredients and blend again until everything is mixed together and a thick paste has formed.
4. Divide the mixture between the 12 muffin wrappers and place into the oven to bake for 25-30mins until firm. Allow cooling for about 20-30mins before placing in the fridge for at least 1-2hrs to cool completely and firm up. Store in an airtight container in the fridge for up to 5 days.