Chocolate and Cashew Cream Mini Cheesecake Protein Pies

  • U Serves 6 People
  • P Prep: 00:20
  • P Cook: 00:35
Chocolate and Cashew Cream Mini Cheesecake Protein Pies

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 452

Calories from Fat 150


% Daily Values*


Total Fat 16.62

25.57%


Saturated Fat 2.58

12.90%


Polyunsaturated Fat 0.17


Monounsaturated Fat 0.17


Cholesterol 0.00

0.00%


Sodium 178.13

7.42%


Potassium 518.83


Total Carbohydrate 64.19

21.40%


Dietary Fiber 8.53

34.12%


Sugars 36.32


Protein 18.19


Vitamin A 3.25%

Vitamin C 0.00%


Calcium 13.25%

Iron 26.67%


* Nutritional Values are estimated and may vary

³ Description

These chocolate cashew cream pies are out of this world delicious and full of protein, fiber, and creamy goodness. recipe makes 3 mini cheesecakes which do freeze well so you can save them for a rainy day!

² Ingredients

  •  12 date, pitted Medjool Dates
  •  6 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
  •  6 serving (serving = 2 tbsp) Nature's Promise Cashew Butter
  •  1 tsp Vanilla Extract
  •  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
  •  3 serving (serving = 1/2 cup) Safeway Low Sodium Black Beans
  •  1 serving (serving = 1 scoop) Vega Performance Protein
  •  1 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
  •  3/4 serving (serving = 1 cup) So Delicious Cashew Milk
   

q Directions

Chocolate and cashew cream Cheesecake – makes 3 mini cheesecake; can be made dairy free/vegan by subbing dairy free/vegan greek yogurt (try SO Delicious brand)

Crust
– 1 can low sodium black beans
– 1/2 cup oats
– 1/2 cup dates
– 2 tbsp baking cocoa
– 1 tsp vanilla
– 1 packet French vanilla vega protein powder

Cashew cream
– 1/2 cup cashew butter
– 1/3 cup cashew milk (or milk of choice)
– 1/2 cup plain Greek yogurt

Chocolate cream
– 1/4 cup baking cocoa
– 1/4 cup cashew milk (or milk of choice)
– 1/2 cup Greek yogurt
– sweetener, To taste (I used a little date sugar)

Directions

Combine ingredients in a food processor to make you crust. Press into 3 mini spring forms and set aside. In 2 separate bowls, combine ingredients to make your cashew cream and chocolate cream. Layer on top of your crust then bake at 350 for about 35 minutes. Let cool then let sit overnight to allow it to firm up. Enjoy next day!

Recipe Provided by @f00dventures

U More Recipes By @f00dventures:

Brownie Nicecream (Protein) Sundae Black Forest Oat Cake Raw Vegan Frozen Turtle Brownies Peanut Butter Stuffed Chocolate Banana Mugcake

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