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Recipe by SpamellaB

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

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  • Serves: 6
  • Prep: 20 minutes
  • Freeze: 2 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • BASE
  • 50 g Rolled oats (1/4 cup)
  • 1 scoops chocolate protein powder
  • 1 tablespoon Cacao or cocoa powder
  • 2 tablespoons Nut butter
  • 1 tablespoon Coconut oil, melted
  • FILLING:
  • 1 400g can Chickpeas
  • 2 scoops Vanilla vegan protein powder
  • 3 tablespoons Natvia
  • 2 tablespoons Coconut flour
  • 2 tablespoons Almond milk
  • 1 teaspoon Vanilla extract
  • TOPPING:
  • 2 tablespoons Coconut oil
  • 3 tablespoons Nuttvia hazelnut spread
  • Cacao nibs, to decorate

METHOD

  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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