Better Than Twix No Bake Protein Cups
APPROXIMATE MACROS per cupu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 298u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 12.2 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 26.7 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 18.1 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 4.5 g
Servings 8 servings
Calories 298kcal
Ingredients
- cookie base: 6 medjool dates, pitted and softened in hot water (about 10 minutes, then drained) 1/2 cup vanilla protein powder 1/3 cup almond flour (or oat flour) 2 tbsp almond butter (or nut butter of choice) 1/4 cup + 1 tbsp milk of choice (dairy or dairy-free) 1 tsp vanilla extract pinch sea salt caramel layer: 1/2 cup runny almond butter (or cashew/peanut butter) 3 tbsp maple syrup 1 tsp vanilla extract pinch sea salt chocolate layer: 1/2 cup dairy-free chocolate chips (or dark chocolate) 2 tsp coconut oil
Instructions
- prep muffin cups: line a muffin tin with parchment paper muffin cups.
- make the cookie base: -in a food processor, add softened dates, protein powder, almond flour, almond butter, milk, vanilla, and salt. -blend until a thick, sticky dough forms. if it seems too wet, add a spoonful more flour to balance. -press about 2-3 tbsp of mixture firmly into the bottom of each parchment liner and bring it up to the sides. freeze for 10 minutes.
- make the caramel layer: whisk almond butter, maple syrup, vanilla, and salt until smooth and glossy. spoon about a tbsp into the base, spreading evenly. freeze 2 hours.
- make the chocolate layer: -melt chocolate chips with coconut oil until smooth. -spoon enough to cover the caramel layer of each cup.
- set: freeze 20–25 minutes until firm. peel away parchment liners before serving.