OMG OMG OMG!!! After 1234234293042384 experiments, I finally nailed a blueberry cheesecake lavacake that will BLOW YOUR MIND AND TASTEBUDS!!! It's creamy and naturally sweetened, and also high in protein if you use Greek Yoghurt! Vegans use coconut yoghurt instead, which still tastes INCREDIBLE!!! I have two versions for you, one is in a bowl and one is more a muffin kind of lavacake!
Hope you like it and CANNOT WAIT TO SEE YOUR CREATIONS!!
Make sure to Tag me!
MUFFIN BLUEBERRY CHEESECAKE LAVACAKE VERSION
Ingredients:
25g rolled oats
25g oatflour
1 tsp chiaseeds
1 pinch of salt
1 tsp baking powder
dash of cinnamon
1/2 tsp cacao powder
1/2 ripe banana (mashed)
60ml oatmilk or coconut milk
50g frozen blueberries (thawed)
50g thick coconut yoghurt / Greek yoghurt
2 tsp maple syrup
vanilla extract or vanilla flavour drops
1 tsp coconut oil
Method:
Preheat the oven to 180 degrees C.
If you have not thawed your blueberries yet, do it in the microwave for 10 seconds.
Add the rolled oats, oat flour, chiaseeds, cinnamon, salt, cacao powder to a bowl a stir the mixture until everything is combined.
In a glass mix the mashed banana, oat or coconut milk, 1 tsp maple syrup, vanilla extract or vanilla flavourdrops together.
Add the liquid mixture to the oat flour mixture.
In a separate bowl mix the thawed blueberries with 1 tsp maple syrup and the Greek or coconut yoghurt together.
Grease a muffin form or baking dish with coconut oil and add in 2/3 of the oat batter and make a hole in the middle.
Add the blueberry cheesecake mixture inside and close it off with the remaining batter.
Let it bake in the oven for 20 minutes and serve straight away! I also added some more blueberries and coconut /Greek yoghurt with it, and ENJOY!
Let me know if you make it!
Tag me with @jengoesnuts!
In the next post you will find the other version in a bowl ;)
Lots of love,
Jen
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