Shopping list 🛒

1.) Cake:

• 3 tsp almond butter
• 1 banana
• 300ml plant-based milk
• 100ml juice from canned apricots (in their own juice, unsweetened)
• 150g unsweetened coconut yogurt
• 1 tsp Bourbon vanilla extract (sugar-free)
• 120g wholemeal spelt flour
• 200g rolled oats
• 2 tsp cinnamon
• 1 pinch of salt
• 50g Coconut Protein Powder 🎟️ [DISCOUNT] with discount code VEGANIST
• Filling: 9 canned apricot halves
  

2.) Cream Cheese Topping:

• Cheesecloth
• 2 tsp agave syrup
• 500g unsweetened plain soy yogurt (drained overnight, see below)
• 1 scoop sweetener, e.g., Nutri-Plus Vanilla Powder 🎟️ [DISCOUNT] with discount code VEGANIST
  

Preparation of Cream Cheese 👩‍🍳

In a tall container, stretch a cheesecloth with a rubber band and pour in sugar-free plain soy yogurt so that it can drain overnight. The next day, the soy yogurt will be firm like cream cheese made from cow's milk. You can now either use it as cream cheese for savory dishes, or as cream cheese for muffins and cakes, as in this recipe.