serves
6
prep time
20mins
setting time
1 hour
protein
11g
fat
5.8g
carbs
7.8g
calories
125
| Jam: | |
|---|---|
| 50g | Macro Mike Cookie Dough Protein Powder |
| 45 ml | Maple syrup, sugar free |
| 2 tbsp | Macro Mike Original Almond Butter Powder |
| 10g | Coconut flour |
| 1 tsp | Vanilla extract |
| 60ml | Coconut milk |
| 10g | Chocolate chips, vegan |
| 75g | Dark chocolate, vegan |
- Melt the chocolate (add a bit of coconut oil to help if needed).
- Place 1tbsp of chocolate in the bottom of each silicon muffin mould or cup cake case.
- Place in the freezer.
- Make the cookie dough with remaining ingredients by mixing all the dry, then adding coconut milk and maple, fold with a spatula to create a dough.
- If it’s too wet place in the fridge for 15 minutes, otherwise roll into 4-6 even balls, and press chocolate chips around the cookie dough balls.
- Place a cookie dough ball into each cup and press down so that it reaches the edges and has a smooth top.
- Spoon remaining chocolate over the top.
- Freeze again for 1 hour to pop them out without breaking them, if eating straight away let them soften.
- Keep in the fridge for a soft cookie dough consistency or freezer for longer.
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