Description
Looking for a healthy dessert option? These edible cookie dough cups with chocolate chips will hit the spot.
Ingredients
Units
Scale
- 1 large ripe banana, peeled
- 100g vegan protein powder (Michelle uses @macr0mike cookie dough flavour. Use her discount code: amb-chen)
- 25g dairy-free chocolate chips
- 1 tablespoon vegan protein powder
- 60g dairy-free chocolate chips, melted
Instructions
- Line 3 cups in a cupcake tin with liners. Alternatively, use a silicone mould without liners.
- Using a fork, mash the peeled bananas in a large bowl very well until puréed
- Continuing to mash, add in the protein powder. Keep mashing the protein and banana together until a smooth cookie dough forms
- Fold through the chocolate chips.
- Divide the mixture between the 3 lined cupcake tin cups.
- Freeze for 2 hours until firm
- Once the cookie dough cups are frozen, start making the topping by melting the chocolate in the microwave.
- Mix in the protein powder for the topping into the melted chocolate.
- Drizzle an even amount of chocolate over each cookie dough cup.
- Return to the freezer for 15 mins.
Notes
*Storage tip: Store these in an airtight container in the freezer and let them thaw for a minute before serving.
- Prep Time: 5 minutes
- Freezing Time: 2 hours 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Australian