Apple Pie Cheesecake Protein Bowl

| APPLE PIE CHEESECAKE PROTEIN BOWL |

I've been making protein bowls for quite some time now and they've always remained top of my list for an easy, grab and go breakfast or quick meal when I am craving something sweet. This apple pie version ended up being even more satisfying and delicious than I even expected! Cinnamon apples, creamy protein cheesecake filling and a crumbly vegan graham cracker crust with loads of protein, was just what the fall season ordered.

I've given two different protein powder options below with the macros. I generally rotate between these two protein powders week to week, and because one of them is only available in Canada and one of them is only available in the US, I figured this helps out a majority of you trying to find the right protein powder for you! 

For all my lovely people in every other part of the world, you can simply use your favourite vegan vanilla protein powder in the recipe for similar results! 

 

Recipe makes two servings

Macros per serving, using Nuzest protein:

482 cals - 18g fat - 55g carbs - 25g protein 

 

Macros per serving, using Body Energy Club protein:

561 cals - 21g fat -  57g carbs - 36g protein 

 

Ingredients:

1 apple, chopped into small cubes

1 tbsp maple syrup

1 tbsp ceylon cinnamon 

10 vegan graham crackers 

2 tsp vegan butter, melted

1 1/2 cups plain coconut yogurt

2 serving vanilla protein powder

1 tbsp lemon juice

1 tsp vanilla extract or vanilla bean powder

1/8 tsp salt

 

Recipe:

To a sauce pan add: chopped apple, maple syrup, and cinnamon. Add in 1-2 tbsp water and bring heat to medium low. cook until apples are softened and coated well in cinnamon and maple, 4-5 minutes. You may need to add in 1-2 tbsp additional water while you cook so nothing sticks.

Set cinnamon apples aside to cool.

Add the graham crackers and melted butter to a blender and pulse just a few times. You want a wet sand like mixture.

Divide the graham cracker/butter mixture across two containers.

Using a spoon press the mixture flat into the bottom of the container. Set aside.

To a mixing bowl add: yogurt, vanilla protein, lemon juice, vanilla, and salt. Whip everything together until super smooth.

Divide the yogurt mixture across the two graham crackers bowls. Using a spoon smooth the top flat from edge to edge.

Divide the cinnamon apples across the two yogurt bowls from edge to edge.

Place the apple cheesecakes into the fridge to set, a few hours or overnight.

I'll usually enjoy this for breakfast so I will meal prep it a day in advance and enjoy it super cold and firm the next morning!

Enjoy!

 

 

Looking for more healthy, high protein plant-based recipes with macros? Make sure you check out the High Protein Ebook Collection for your everyday meal prep recipe needs!