• alexandraslyons

PB Cheesecake Cookie Monster Cups

{Vegan, DF, RSF, GF options}


Cookie Monster would be proud!


This is one of my favourite cup recipes - it's quick, easy and absolutely delicious. Heck it tastes so good that you'd swear it's bad for you, but it's not!


This Cookie Monster take on my Oreo Cups was so fun to create - because really who doens't want to eat blue food that has been dyed naturally, and who doesn't like Oreos? Nuff said yeah?



I'm not going to waffle tonight! I'll let the cups do the talking. I hope you enjoy! xx


Recipe

Base

50g Vegan White Chocolate

10g desiccated coconut

½ tsp Being Co Blue Spirulina

½ tsp coconut oil

Filling

40g Macromike Peanut Butter Cheezecake Protein

12g Sweet Original AB+ made thick

1 tbs sticky sweetener of choice

2 tbs almond milk

dash vanilla extract

2 Oreos

Topping

60g Light Cream Cheese/Vegan Cream Cheese/Coconut Cream Solids

½ tsp vanilla extract

40g Melted White Chocolate (Optional)

½ tsp Being Co Blue Spirulina

1/2 crushed Oreo into crumbs



METHOD

1. Melt white chocolate in the microwave, mix in coconut oil, desiccated coconut and blue spirulina and stir until fully combined. Pour an equal amount into 6 silicone cupcake moulds. Place in the freezer while you prepare the filling

3. In a bowl, place all filling 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.

4. Remove cupcake cases from the freezer and divide the cookie dough into 6 even portions. Press firmly into the cupcake moulds.

5. Crush the Oreos into small chunks. Again divide the chunks into 6 and press into each of the PB cheezecake mix. Set aside.

6. If using chocolate in the topping melt it now. Once melted stir in vanilla extract and blue spirulina.

7. Using a whisk combine the light cream cheese or Vegan alternative with the blue spirulina chocolate mix. If using cream cheese you may need a dash of almond milk to thin it down slightly.

8. Spoon topping over Cheezecake Cups, and sprinkle a fine cookie crumb over the top. Place in the fridge or freezer to set.

Makes 6

Macros per cup: C 18g, F 10g, P 6g Cals 187


use LYON10 for a sneaky discount on all Macromike products <3


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