Overnight Brekkie ‘Cheesecake’

Ingredients

  • 40g roasted cashews
  • 10g moist coconut flakes
  • 20g cacao nibs (usually in the health food aisle!)
  • 2 fresh Medjool dates
  • 1 medium, ripe avocado
  • 1 large & firm banana
  • 4 Tbsp chia seeds
  • 4 Tbsp freshly squeezed lemon juice
  • 2-4 tsp lemon rind (depending on how lemony you like things!)
  • 1 tin (375mL) Carnation light & creamy coconut flavoured evaporated milk
  • 1x 170g pot high protein, coconut-flavoured yoghurt (e.g. Chobani, YoPro)

Method

  • In a food processor or blender, mix the cashews, coconut flakes, cacao nibs and dates. If you like a fine cheesecake base then mix until powder-like; if you like a more coarse and crunchy base (like we do!) then blitz into chunky bits.
  • Evenly divide your cheesecake base across four containers.
  • Combine the rest of the ingredients EXCEPT for the lemon juice, in a food processor or blender until smooth. This prevents the lemon juice from causing the mixture to split.
  • Once your cheesecake mixture is smooth, pour in your lemon juice and mix with a spoon.
  • Evenly divide your cheesecake mixture across the four containers, on top of the base.
  • Allow to set in the fridge for a minimum of two hours, but ideally overnight.

Our recommendation is to NOT meal prep this one any more than one day ahead, simply because the avocado turns brown! If you don’t mind the aesthetics then by all means go ahead and prep this a few days in advance 🙂

Dairy-free adaptable:

Switch Carnation Evaporated Milk for a dairy-free alternative e.g. unsweetened coconut or coconut-almond milk from the long-life milk aisle

FODMAP friendly:

  • Switch cashews for walnuts
  • Switch 2 Medjool dates for 2 dried figs
  • Weigh avocado – ensure total amount does not exceed 120g (30g per serve)
  • Switch coconut-flavoured protein yoghurt for coconut yoghurt