Cake

6-INGREDIENT COOKIES & CREAM PROTEIN CUPS


INGREDIENTS: ⁣

Cookies & Cream base: ⁣
✅ 1/4 cup almond meal⁣
✅ 1/4 cup coconut flour⁣
✅ 1/4 cup vegan vanilla protein powder (I used vanilla buttercream – my discount code is “amb-chen”)⁣
✅ 2 tablespoons maple syrup⁣
✅ 2 tablespoons water (or plant milk)⁣
✅ 1 Oreo (choc biscuit portion only)⁣
⁣Choc topping:⁣
✅ 40g non-dairy chocolate⁣

METHOD:⁣

1. Line 8 mini muffin holes with liners.⁣

2. Chop up the chocolate biscuit portion of two Oreo biscuits until it resembles fine crumbs. Set aside.⁣

3. Make the cookies & cream centre: Add in all the ingredients except for the oreo crumbs into bowl, and mix until a cookie dough consistency. Then fold in half the Oreo crumbs  through the cookie dough. ⁣

4. Divide and roll the dough amongst the 8 lined mini muffin holes. Press down to form an even layer⁣

5. Melt the chocolate and divide it evenly over the cookie base. Place in the fridge for 10 mins to let the chocolate set ⁣



*Storage tips: in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for a 5 mins before serving ⁣

Related Articles

Leave a Reply

Your email address will not be published.

Check Also
Close
Back to top button