Chocolate Salted Caramel Protein Cups with Biscoff Crumb
I'm hooked on chocolate protein cups! I just can not get enough! They are the perfect snack size between meals or as a little treat after dinner, nutritionally dense and with my new discovery of 'cheesecake' filling surprisingly low in calories! (macro counters rejoice!!)
I've tried a few different proteins in my travels now, and one of the brands that I keep coming back to time and time again is At Health, they have a range of both Whey and Vegan proteins, and this recipe I've opted to use their Organic Plant Based + Superfood blend in Vanilla.
As a general rule of thumb, I use Vegan powders for baking and WPI (Whey Protein Isolate) for anything that has dairy in it already, but because I like to keep you on your toes this recipe is a little bit different.
The main ingredient in my cheesecake filling is Greek Yoghurt, but I'm mixing it with a Vegan powder why? Because Vegan powders absorb more liquid and give a unique texture, and the WPI wouldn't thicken the yoghurt at all, and you'd end up with a hot mess express.
*If you would like a Vegan alternative please use a coconut yoghurt or a Soy based Greek Yoghurt. I'm yet to find a soy based yoghurt that isn't elevently trillion dollars per tub or one that doesn't taste like glue - so if ya'll find one - please let me know!
Before I unleash the recipe on you - there's one more thing I need to talk to you about - because WHY DIDN'T ANYONE TELL ME ABOUT BISCOFF BISCUITS??!! If you have been living under a rock (like me - duh) you would have no idea how GOOD they are (I know, I know, it's a lot of shouting in one paragraph) but wow are they good. When you come to get the ingredients for these cups, get a packet. And then get another, and try not to eat them all at once. They come in both an 8 biscuit pack or a 250g family size.
Now that that's all out of the way! Here is the recipe for my Chocolate Salted Caramel Protein Cups with Biscoff Crumb! I hope you enjoy, and as always if you make them please tag me on Instagram so I can re-share your creation!
80g Dark Chocolate (but if you wanted to use white chocolate that would be amazing too!) I used Well Naturally as it's lower in carbs.
Salted Caramel Layer
3 Mejdool dates
1 scoop Salted Caramel Adrenal from Switch Nutrition
30g almond butter
60g Greek Yoghurt (of Vegan yoghurt alternative)
dash vanilla extract
2 Biscoff Biscuits chopped coarsely (+ 1/2 crushed into crumbs for the topping)
1. Place your dates in a heat proof bowl, cover with boiled water and let sit for use later.
2. Melt 40g of the chocolate in the microwave, stir until all the lumps are fully melted
3. Divide chocolate into 6 silicon cupcake moulds . Place in the freezer while you prepare the filling.
3. In a bowl, place all ingredients for the filling except the Biscoff biscuits and stir until fully combined. You want the mixture to be similar to a cookie dough consistency. Don't be afraid to use your hands to combine the last little bit.
4. Remove cupcake cases from the freezer and divide the cheesecake into 6 even portions. Press firmly into the cupcake moulds.
5. Crush the Biscoff biscuits into small chunks. Again divide the chunks into 6 and press into each of the cheesecake mix.
6. Take your dates and drain any water out. Pit the dates, and add a scoop of Salted Caramel Adrenal - if you don't have this you can omit it all together. Mash the dates with a fork until a paste forms. Top each of your cheesecake cups with an equal amount of date mixture.
6. Melt the remaining 40g of chocolate in the microwave and stir until fully melted.
7. Pour the chocolate over cheesecake cups, and sprinkle a fine cookie crumb over the top. Place in the fridge or freezer to set.
Macros per cup: C 8g, F 8g, P 7g Cals 139