Strawberry Cheesecake Breakfast Bowl
This healthy meal prep breakfast bowl tastes just like desert. Packed with protein and totally delicious, it tastes just like strawberry cheesecake!
Ingredients
For the base
- 80 g pitted dates
- 80 g walnuts
- 80 g rolled oats
For the 'cheese' mix
- 1 pack silken tofu ~350g
- 400 ml can coconut milk
- 1 tsp vanilla extract
- 1 tbsp agave nectar (or sub maple syrup)
- 350 g strawberries tops removed
To top
- 100 g strawberries sliced
Instructions
- Add the dates, walnuts and oats to the food processor. Process on high until the mixture turns crumbly.
- Quickly rinse out the food processor, then add the tofu, coconut cream, vanilla and agave syrup. Process until smooth.
- Add the strawberries, then continue to process on high until the mixture is completely smooth.
- Refrigerate the mixture overnight.
- To serve in the morning, add a quarter of the base and the 'cheese' mixture to a bowl or travel container, and top with 25g sliced strawberries.
Notes
THE BASE: If you'd like a more solid base like a traditional cheesecake, blend until the mixture comes together into a ball, then press into the bottom of your serving bowl.
THE 'CHEESE': If you want to leave some chunks of strawberry in your 'cheese' mixture, simply blend for less time.
SERVING: This recipe makes 4 days breakfast or breakfast for 4. Keep both mixtures in the fridge to keep them at their freshest.
Tried this recipe?Let us know how it was!