Ever wish you could eat dessert for breakfast?
Well, dream no more. I’ve got a recipe for you today that’ll have you jumping out of bed in the morning.

As a fun twist on the classic yogurt parfait, in today’s episode of balanced bowls I will show you how to prepare a breakfast cheesecake bowl…sans cheese. That’s right. Instead, we will be using creamy cashews and luscious greek yogurt for an extra protein punch. I guarantee your tastebuds will not be deceived.  And if you tried the popular raw lemon cheesecake recipe then you know it’s the truth!

To happy mornings everywhere!

https://youtu.be/PG5BUMkFNts

 

Breakfast Cheesecake Bowl

Makes 3-4 servings

Ingredients

• 4 Medjool dates, pitted
• 1/4 cup almonds
• 1/4 cup walnuts
• 1/8 tsp cinnamon

• 1 cup raw cashews, soaked 8 hours or overnight
• 1 lemon, juiced
• Zest of 1/2 lemon
• 2 tablespoons pure maple syrup
• 1/2 vanilla bean, scraped (or 1/2 teaspoon pure vanilla extract)
• 1 1/4 cups greek yogurt, 2% m.f.
• 2 cups sliced fresh strawberries

Method

1. In a food processor fitted with a steel blade place the dates, almonds, dates and cinnamon and pulse until the mixture resembles a crumb. Set aside.

2. In a power blender, place the cashews, lemon juice, lemon zest, maple syrup, vanilla seeds, greek yogurt and blend until smooth, about 2-3 minutes stopping every now and then to scrape down the sides of the blender.

3. To build your cheesecake breakfast bowls, layer strawberries and cashew filling in a bowl and top with the date and nut crumb.

Enjoy!