serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
| BASE: | |
|---|---|
| 130g | Dates |
| 50g | Coconut, shredded |
| 40g | Macro Mike PB Cheezecake Protein Powder |
| 1 tbsp | Honey |
| 1 tbsp | Macro Mike Almond Butter, runny consistency |
| CENTRE: | |
|---|---|
| 70g | Macro Mike Salted Caramel Almond Butter Powder, creamy consistency |
| 4 tbsp | Honey |
| 1 tsp | Vanilla extract |
| Pinch of salt | |
| TOP: | |
|---|---|
| 40g | Dark chocolate |
| 1 tsp | Coconut oil |
- Blend base ingredients in a processor until crumbly.
- Add a few teaspoons of water or almond milk if needed.
- Once dough is sticky enough, roll into 10 balls and press each one into a mini silicone muffin mould, press the sides up with your fingers.
- Freeze while you make the creamy centre.
- Whisk the centre ingredients and distribute evenly into the cups. Freeze.
- Melt the chocolate with coconut oil and top each cup.
- Freeze again for 2 hours or until solid enough to pop out.
- Pop them out while frozen and keep them in your fridge for an oozing middle.
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