RAW VEGAN PROTEIN CHEESECAKE CUPS

As someone who works out five to six days a week, having a post-workout snack is essential to fight the hunger that follows. I usually drink a soy protein shake when I'm too busy to prep a snack, but I got tired of having the same shake over and over. These protein cheesecake bites are perfect as a pick-me-up before your intense training session, or right after to get you through the rest of the day. They contain about 15g of protein per cup and they're tasty too!

PREP TIME: 10 minutes // YIELD: 4 CUPS // MEAL: snacks

INGREDIENTS

- 1 cup medjool dates, pitted
- 1/2 cup oats
- 1/4 cup + 1tbsp shredded coconut
- 2tbsp vegan protein power (I used a vegan strawberry protein mix)

STEP-BY-STEP

1. Soak the dates in boiling water for about 10 minutes while you combine the other ingredients.
2. In a blender or foodprocessor, blend oats, 1/4 cup shredded coconut and the dates.
3. In a small bowl, mix the protein powder with water until you end up with a creamy consistency, then add the 1tbsp shredded coconut.
4. Gently press down about a tablespoon of the dough in a cupcake mold and cover with the protein mixture.
5. Freeze for at least 2 hours before consuming. Store in the fridge for up to a week or freezer for up to a month.