Cookie Dough Yogurt Cups

Protein packed, smooth, and creamy cookie dough wrapped in rich sea salted dark chocolate. These are super simple to make and even more satisfying to indulge in!

Serves: 8

Ingredients

• 1 cup Plain Greek Yogurt, Or cottage cheese, blended!
• 1/3 cup Vanilla Protein Powder
• 3 Tbsp Almond Flour, Or ~2 tbsp oat flour
• 1/4 cup Cashew Butter
• 1 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1/3 cup Mini Chocolate Chips, Semi-Sweet
• 1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia (Bulk) – Pascha Chocolate Co.
• 1 Tbsp Coconut Oil

Process

1. Combine cookie dough ingredients together until smooth.
2. If using cottage cheese blend all ingredients until smooth
3. Fold in mini dark chocolate chips. Set aside
4. Melt chocolate & coconut oil in 30 second intervals until fully melted
5. Pour into & silicone muffin liners, then tip side to side to coat the edges
6. Place in the freezer for a few minutes, then repeat with a second layer, especially on the sides, and freeze
7. Once chocolate shell is hard, spoon cookie dough into the chocolate shell, top with more melted chocolate, flakey sea salt and freeze 1 hour +
8. Remove from molds and enjoy!
9. Store frozen but let come to room temp 5 min before enjoying!

Cookie Dough Yogurt Cups

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 8

Ingredients

Yogurt

• 1 cup Plain Greek Yogurt Or cottage cheese, blended!
• 1/3 cup Vanilla Protein Powder
• 3 Tbsp Almond Flour Or ~2 tbsp oat flour
• 1/4 cup Cashew Butter
• 1 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1/3 cup Mini Chocolate Chips Semi-Sweet

Chocolate coating

• 1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk – Pascha Chocolate Co.
• 1 Tbsp Coconut Oil

Instructions

• Combine cookie dough ingredients together until smooth.
• If using cottage cheese blend all ingredients until smooth
• Fold in mini dark chocolate chips. Set aside
• Melt chocolate & coconut oil in 30 second intervals until fully melted
• Pour into & silicone muffin liners, then tip side to side to coat the edges
• Place in the freezer for a few minutes, then repeat with a second layer, especially on the sides, and freeze
• Once chocolate shell is hard, spoon cookie dough into the chocolate shell, top with more melted chocolate, flakey sea salt and freeze 1 hour +
• Remove from molds and enjoy!
• Store frozen but let come to room temp 5 min before enjoying!