Recipe by SpamellaB

These Chocolate Cookie Dough Protein Cup are for healthy snack bites!

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  • Serves: 6
  • Prep: 20 minutes
  • Cook: None but 2 hours to freeze
Metric | Imperial Measurement Conversions


  • For the base -
  • 50 g rolled oats
  • 1 scoops chocolate protein powder
  • 1 tablespoon cacao or cocoa powder
  • 2 tablespoons nut butter
  • 1 tablespoon melted coconut oil
  • For the filling -
  • 1 x can chickpeas
  • 2 scoops vanilla vegan protein powder
  • 3 tablespoons Natvia natural sweetener
  • 2 tablespoons coconut flour
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • For the topping -
  • 2 tablespoons coconut oil
  • 3 tablespoons Nuttvia
  • Cacao nibs, to decorate


  1. First make the base: Add the ingredients to a blender/food processor and pulse until broken down and combined.
  2. Divide between a silicone 6-hole muffin tin to fill 1⁄3 and press down well. Set aside.
  3. Clean out the blender/food processor and add in the filling ingredients. Blend for a good few minutes until completely smooth and quite thick. Divide between each to fill just to the top and smooth out evenly. Place in the freezer while you prepare the topping.
  4. Gently melt the coconut oil and Nuttvia then pour over each to cover. Then sprinkle over cacao nibs and return to the freezer for at least 2 hours to set.
  5. Ready to pop out and enjoy whenever you want a (healthy) chocolate fix!



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