Healthier No Bake Cookies and Cream Cups
APPROXIMATE MACROSu003cbru003eper 1 cup (out of 9)u003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: ~350u003cbru003eu003cstrongu003eproteinu003c/strongu003e: ~10.1 gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: ~34.3 gu003cbru003eu003cstrongu003efatu003c/strongu003e: ~21.1 gu003cbru003eu003cstrongu003efiberu003c/strongu003e: ~6.6 g
Servings 9 servings
Calories 350kcal
Ingredients
- base layer 1 cup almond flour 1/3 cup flax meal 4–5 healthier oreo-style cookies, crushed (such as simple mills, hu, or glutino) 1/3 cup runny almond butter 1 cup medjool dates, pitted (about 8 large; soak in hot water if dry) 1/3 cup cocoa powder 1/3 cup dairy-free milk of choice 1 tsp vanilla paste cream filling 4 healthier oreo-style cookies, crushed into small pieces 4 oz cream cheese (dairy or vegan) 3/4 cup greek yogurt (or thick coconut yogurt for vegan) 2–3 tbsp maple syrup (adjust to taste) 1 tsp vanilla extract optional topping extra cookies for garnish
Instructions
- prepare the base add almond flour, flax meal, crushed cookies, almond butter, dates, cocoa powder, dairy-free milk, and vanilla paste to a food processor. blend until the mixture is thick and sticky, holding together when pressed. divide evenly into 9 muffin liners or silicone molds, pressing down firmly to create the base layer.
- make the cream filling in a medium mixing bowl, beat together cream cheese, greek yogurt, maple syrup, and vanilla extract until smooth and creamy. gently fold in the crushed cookies. or, you can use a food processor to seamless mix everything. blend all ingredients but the cookies and then pulse them in.
- assemble spoon the filling evenly over each base layer, smoothing the tops with the back of a spoon or spatula. sprinkle extra cookie crumbs on top if desired.
- chill and set freeze for at about 1-2 hours. keep stored in the fridge for a softer, creamy texture (up to 5 days). or freeze for longer storage, letting the cups sit at room temp for 20 minutes before serving.