Ingredients
- 3/4 cup Cashew Butter
- 1/3 cup Vanilla Protein Powder
- 1/4 cup Almond Flour
- 1/4 cup Coconut Oil Soft
- 1/4 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/3 cup Mini Chocolate Chips Semi-Sweet
Peanut butter layer
- 1/3 cup Creamy Peanut Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
Chocolate shell
- 1 cup Dark Chocolate Chips
- 1 Tbsp Coconut Oil
- 1 pinch Sea Salt
Instructions
- Melt chocolate with coconut oil, line silicone cups with melted chocolate and freeze until hard. I did two layers to assure the sides were thick enough with chocolate
- Combine dough ingredients together until smooth, then fold in chocolate chips
- Pour cookie dough into hardened chocolate cups
- Warm PB layer ingredients together until smooth and combined, then pour overtop cookie dough
- Freeze until hard
- Top with more melted chocolate, and return to freezer until fully hardened
- Let come to room temp for a few minutes before enjoying!
- Keep stored in the fridge
Video
Notes
Makes 9 cups but 1/2 of a cup is a serving size