Raw Pumpkin Chocolate Cheesecake
Prep time: 
Total time: 
Serves: 8
  • Base:
  • 85g Granola
  • 25g (1/3 cup) coconut oil
  • Cheesecake:
  • 100g (1/2 cup) pumpkin purée
  • Tbsp maple syrup
  • 35g (scoop) of chocolate whey
  • 15g (1/2 cup) prunes
  • 65g (1/2 cup) Quark
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  1. Line a 8x4 baking pan with parchment paper.
  2. Blend granola and coconut oil in food processor / blender until well combined and crumbly.
  3. Press firmly into baking pan and freeze.
  4. Add to the blender all the cheesecake ingredients, blend until smooth and creamy.
  5. Pour over crust and freeze until hardened.
  6. Cut into squares and ENJOY!
Nutrition Information
Serving size: 1 Calories: 100 Fat: 4.5g Carbohydrates: 6g Protein: 7g
Recipe by Clean Lean Bakes at http://cleanleanbakes.com/raw-pumpkin-chocolate-cheesecake/