welcome to day three of candy week, where we’re eating all of the vegan candy inspired treats!! today, we’re so excited to share a recipe for vegan no bake milky way protein cups.
these unreal goodies are not only dairy-free but also loaded with flavor and protein, making them a wholesome and filling indulgence.
Vegan No Bake Milky Way Protein Cups are reminiscent of the classic Milky Ways we all know and probably grew up loving.
BUT what sets them apart is their protein twist, aside from the ingredients of course.
crafted with better-for-you ingredients, they offer a satisfying sweetness with a rich, chocolatey punch, just like their traditional counterpart.
what makes them truly special is their hidden secret – a generous dose of protein.
bite into one, and you’ll experience the familiar Milky Way taste, but with the added satisfaction of knowing you’re indulging in a protein-packed, dairy-free treat. it’s the best of both worlds!!
the textures in these vegan no bake milky way protein cups are a combo of contrasts.
the base layer, a blend of chocolate protein powder, oat flour, and almond flour, boasts a soft, chewy texture that is the BEST canvas for the creamy and dreamy cashew butter caramel.
as you take that first, satisfying bite, you’ll experience a fudgy resistance, followed by a luscious, melt-in-your-mouth sensation from the caramel.
oh and then the chocolate coating, with its silky, glossy finish, has such a satisfying crunch, giving these cups an exciting and textural twist.
it’s essential to use chocolate protein powder in this recipe. the chocolate protein powder not only adds a rich and indulgent flavor but also enhances the overall chocolatey goodness of these milky way protein cups.
1/3 cup of cocoa powder is added to the recipe too, so these cups are very rich!
as for vegan protein powders, use whatever you like! here is a list of some options:
- garden of life
- amazing grass
- now sports
- sprout living
- bob’s red mill
- purely inspired
- no cow
- raw rev
ok, so let’s talk caramel! the star of these treats lies in the perfect, sticky caramel nestled between the layers. this caramel is a work of art, y’all.
it’s sweet and gooey and as it oozes out with each bite.
to achieve this texture, we recommend letting your milky way protein cups set in the freezer for several hours. this ensures that the caramel becomes sticky and complements the other layers flawlessly.
once they’re firm and the caramel has solidified quite a bit, you can transfer these to the fridge for storage. this not only maintains their irresistible texture but also keeps them fresh and ready to satisfy your sweet cravings whenever you desire.
if you’re looking for alternatives to cashew butter, there are several options available!
almond butter, peanut butter, and sunflower seed butter can all serve as great replacements in your recipes.
each offers its own unique flavor and texture, which i love but depending on what you use, the other flavors might be overpowered.
the best alternative to cashew butter is almond butter but the others would still be delicious.
peanut butter and sunflower seed butter just have very strong flavors that set the tone for the whole recipe.
if you love my Vegan No Bake Milky Way Protein Cups then check out these other recipes from the blog!
are you going to make my Vegan No Bake Milky Way Protein Cups?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan No Bake Milky Way Protein CupsCourse: Snacks
NOTE: the caramel will be gooey and sticky when you remove the parchment paper muffin cups. this is totally fine and normal :). they are just a tiny bit messy!
for the base:
65g chocolate protein powder (about 2 scoops)
1/3 cup gluten-free oat flour
1/3 cup cocoa powder
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup runny almond butter
3/4 cup dairy-free milk
3 ounces chocolate bar + 1 and 1/2 tbsp coconut oil
for the cashew butter caramel:
1 cup lakanto monkfruit sweetener (or cane sugar)
1/3 cup coconut milk
1/2 cup runny cashew butter
for the chocolate coating:
1/2 cup chocolate chips
1 tbsp coconut oil
- start by making the cashew butter caramel:
in a saucepan, add 1 cup of lakanto monkfruit sweetener or cane sugar and melt it over medium heat. this should take a few minutes.
once the sweetener has melted, turn the heat up to high and add 1/3 cup of coconut milk. let the mixture boil for a couple of minutes.
remove the caramel from the stove and stir in the runny cashew butter. set this aside to cool.
- for the base:
in a mixing bowl, combine the chocolate protein powder, gluten-free oat flour, cocoa powder, and almond flour.
- add the wet ingredients to the base mixture:
mix in the maple syrup, runny almond butter, and dairy-free milk. combine until you have a thick, dough-like consistency.
- assemble the milky way protein cups:
line a muffin tin with cupcake liners.
take a generous portion of the base mixture and press it into the bottom of each cup, forming the bottom layer.
- spoon the cashew butter caramel over the base layer in each cup.
top the cups with the remaining base mixture to create the top layer. press down to make sure it’s firmly packed. place the muffin tin in the freezer to set while you prepare the chocolate coating.
- for the chocolate coating:
in a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring until smooth. spoon the chocolate on top of the caramel layer.
- place the coated cups back in the freezer to allow the chocolate to set.
once the caramel has become pretty firm, your vegan no bake milky way protein cups are ready to be enjoyed. keep them in the refrigerator or freezer until you’re ready to serve. enjoy!