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Better Than Twix No Bake Protein Cups

Prep Time 15 minutes
Total Time 15 minutes
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.