per 1 serving size (Recipe makes 16 servings)
Amount Per Serving
Calories from Fat 64
% Daily Values*
Total Fat 7.15
Saturated Fat 4.10
Polyunsaturated Fat 0.07
Monounsaturated Fat 0.27
Total Carbohydrate 11.21
Dietary Fiber 1.59
Vitamin A 0.75%
Vitamin C 0.19%
* Nutritional Values are estimated and may vary
chocolate. peanut buttter. cheesecake. <333
Crust Ingredients and Directions:
1/2 cup oats
1/2 cup oat flour
optional: 1 scoop vanilla whey
1 TB extra virgin coconut oil
1 TB cinnamon
Preheat oven to 375 F.
Combine all ingredients well in a medium mixing bowl.
Grease a glass 8X8 baking dish and pour crust dough into dish.
Spread out dough with your hands to evenly cover the bottom of the dish (it is less sticky if you wet your hands)
Bake for 10 minutes.
Remove and place in the fridge to cool while you make cheesecake filling.
Cheesecake Ingredients and Directions:
6 tb of 1/3 less fat cream cheese
1/4 cup coconut sugar (or other granulated sweetener)
1/2 cup cottage cheese
1/2 cup plain greek yogurt
2 TB sweet it liquid vitaber OR virgin coconut oil
PB Layer Add-ins:
3 TB peanut butter (natural, creamy)
1/4 cup peanut flour
Chocolate Layer Add-ins:
1/4 cup dark chocolate chips melted in 1/4 cup almond milk (mircowave)
2 TB cocoa powder
Completely blend all base ingredients in a blender
Put half. of the cheesecake batter into a bowl.
To the half still in the blender, add peanut butter layer ingredients.
Pour combined PB layer over cooled crust and spread evenly.
Melt your chocolate chips in the microwave with the milk, stirring occasionaly.
Once completely melted, stir in cocoa powder.
Sitr chocolate mixture into the other half of cheesecake batter you set aside.
Pour and spread evenly over the PB cheeseecake layer.
Place, covered, in the fridge for atleast 2 hours to set.
Slice into 16 squares and enjoy!