Fudgy deliciousness at only 85 cal per cup! Its hard to believe that such a thing exists! I used pumpkin and apple sauce to replicate the moistness of cookie dough & brownies in a light and healthier way!
Here is the recipe:
7-INGREDIENT HEALTHY COOKIE DOUGH BROWNIE CUPS (vegan, gluten-free, macro-friendly, no-bake)
June 19, 2020
Category
7-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Sweet
Prep Time
1 hour
Total Time
1 hour
Notes
*Storage tips: in the freezer for months, allow it to thaw for 2 mins at room temp before serving!
Ingredients
- Cookie dough layer:
- ✅1/4 cup almond meal
- ✅1/4 cup vegan vanilla protein powder (I used @macr0mike )
- ✅1/2 tablespoon maple syrup
- ✅2 tablespoons apple sauce
- ✅1 teaspoon coconut oil, melted ( I used @naturalrawc )
- ✅10g dairy-free chocolate
- Brownie layer:
- ✅30g dairy-free chocolate
- ✅1/4 cup pumpkin purée
Instructions
- 1. Prepare 7 mini muffin liners
- 2. Add all the ingredients side the cookie dough base into a bowl and mix until a a smooth cookie dough consistency. Divide the cookie dough base evenly amongst the muffin liners and freeze for 15 mins.
- 3. Make the brownie topping by melting the chocolate in the microwave and then stirring in the pumpkin purée
- 4. Divide the brownie topping evenly over each cup. Return to the freezer for 30 mins to set
Let me know if you try this! I know that right now making treats is probably last priority with all that’s going! That’s ok! – Save this for later ✨ I hope you guys stay safe + be kind to yourself & others