serves
6
prep time
15-20 mins
setting time
1 hour
protein
6g
fat
10g
carbs
18g
calories
187
| chocolate: | |
|---|---|
| 100g | Vegan white chocolate |
| 1 tsp | Coconut oil |
| FILLING: | |
|---|---|
| 40g | Macro Mike Peanut Butter Cheezecake Protein+ Powder |
| 2 tbsp | Almond butter |
| 1 tbsp | Maple syrup |
| 2 tbsp | Almond milk |
| Vanilla extract, just a dash | |
| 2 | Oreo cookies |
- Melt half of the vegan white chocolate in the microwave, mix in 1/2 tsp of the coconut oil and stir until fully melted.
- Place in the freezer while you prepare the filling.
- In a bowl, place all ingredients except the Oreos and stir until fully combined.
- You want the mixture to be similar to a cookie dough consistency.
- If it's too dry add a little more almond milk, if it's too wet add a little more protein powder.
- Remove cupcake cases from the freezer and divide the cookie dough into 6 even portions.
- Press firmly into the cupcake moulds.
- Crush the Oreos into small chunks.
- Again divide the chunks into 6 and press into each of the PB cheezecake mix.
- Melt the remaining half of the vegan white chocolate in the microwave, mix in remaining coconut oil and stir until fully melted.
- Pour the chocolate over cheezecake cups, and sprinkle a fine cookie crumb over the top.
- Place in the fridge or freezer to set.
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