Whipped Cheesecake Bowls with Peanut and Granola Crumble
Servings
4
Servings
4
Ingredients
  • 2Tbsp coconut oil or butter
  • 1/4cup + 1 Tbsp maple syrupdivided
  • 1/4cup smooth peanut butter
  • 2 organic egg whites
  • 1 1/2cups rolled oats
  • 1/2cup plant-based protein powder
  • 1tsp Dash of ground clovedivided
  • 1/4tsp salt
  • 24oz container cottage cheese
  • 2cups peeled, cooked sweet potato
  • 1tsp vanilla
  • 1/2tsp ground ginger
  • 1 1/2cups blueberries
Instructions
  1. To make granola, preheat oven to 300 F.
  2. Place coconut oil in microwave-safe bowl, then microwave for 30 seconds, or until melted. Stir in 1/4 cup maple syrup and peanut butter. Stir in egg whites.
  3. In large mixing bowl, combine oats, protein powder, 1/2 tsp cinnamon, and salt. Add peanut-butter mixture and stir until everything is moist.
  4. Spread mixture on rimmed baking sheet and bake for 30 minutes, stirring once halfway, or until granola is dry and a few shades darker. Remove from oven and let cool completely on baking sheet to crisp up further. Break into 1/2 inch chunks.
  5. Add cottage cheese, cooked sweet potato, remaining 1 Tbsp maple syrup, vanilla, ginger, and remaining 1/2 tsp cinnamon to food processor or blender container. Pulse, then blend until smooth.
  6. Divide whipped cottage-cheese mixture among serving bowls and top with granola and blueberries.