Cheesecake Cookie Dough Protein Cups


That’s right, vegan cheesecake cookie-dough protein cup deliciousness with a Squarebar crust! Sound amazing? We think so too! And it get’s better, instead of just 1 recipe, @tumblinbumblincrumblincookie created 3 different flavors - 2-Layered Almond Vanilla Cheesecake Cookie Dough with Berry Jam, Brownie Cheesecake Cookie Dough, and Chocolate-Chip Coconut Vanilla Cookie Dough Cheesecake.


Ingredients:

Vanilla Almond with Berry Jam

1 Chocolate Coated Almond Spice Squarebar

1/4 cup rolled oats

2 tbsp almonds / almond flakes (or just a small handful's worth)

1 tbsp coconut sugar (a.k.a. palm sugar)

1/2 tsp vanilla bean paste or extract

2 heaping tbsp cold coconut cream (should be solid, "scoopable" consistency)

1 tbsp coconut butter / any nut butter, melted

1/2 tbsp berry jam

1 tsp BareBlends Bare Berries (optional)

Brownie

1 Chocolate Coated Crunch Squarebar

1/4 cup rolled oats

1 tbsp carob / cacao / cocoa

1/4 tsp cinnamon

1 tbsp coconut sugar

2 heaping tbsp cold coconut cream

1 tbsp coconut butter / any nut butter, melted

1 tbsp buckwheat groats + 1/2 tsp coconut oil + 1/2 tsp maple syrup

Chocolate-Chip Coconut Vanilla

1 Chocolate Coated Coconut Squarebar

1/4 cup rolled oats

2 tbsp shredded coconut

1/2 tsp vanilla bean paste or extract

1 tbsp coconut sugar

2 heaping tbsp cold coconut cream

1 tsp coconut butter / any nut butter, melted

2 tbsp vegan chocolate chips / dark chocolate chunks / carob chips


Recipe:

First of all, prepare a silicone 6-cup muffin mold / any silicone mold of your choice, or line a 6-cup muffin tin with muffin cups. Using a small food processor attachment, blitz up the Chocolate Coated Almond Spice Squarebar. It should break up into chunks and then start to gather again to form a dough–divide the dough amongst 2 of the 6 cups and press to cover the bottom. Repeat with the other two Squarebar flavors until you get 3 sets of 2 bases for each flavor.

For the Vanilla Almond with Berry Jam Cheesecake: Blitz the rolled oats in a food processor till you get a floury consistency. Add the almonds and blitz against until everything is a coarse meal. Add in the coconut sugar, vanilla, coconut cream, coconut butter and stir till you get a thick cookie dough consistency. Take half of this dough and spread it evenly on top of the two Chocolate Coated Almond Spice Squarebar bases. Add the jam and the Bare Blends Bare Berries to the remaining half of cookie dough and then spread that on top of the almond spice cookie dough.

For the Brownie Cheesecake: Blitz the rolled oats, cacao/carob/cocoa and cinnamon till a flour forms. Add the coconut sugar, coconut cream and  coconut butter and mix till a chocolate cookie dough forms. Mix the buckwheat groats with the coconut oil and maple syrup till coated, and either toast in a small pan over low heat until golden and crisp and crunchy or bake on a parchment lined dish till golden brown and crunchy, stirring every now and then. Tip this in, mix and then divide over the Chocolate Coated Crunch Squarebar bases. Spread that till evenly covered.

For the Chocolate-Chip Coconut Vanilla Cheesecake: Blitz the rolled oats and shredded coconut till a meal forms. Add the coconut sugar, vanilla bean paste, coconut cream, coconut butter/nut butter and mix till a dough forms. Tip in the vegan chocolate, stir and then spread evenly over the Chocolate Coated Coconut bases.

Freeze the cheesecake cookie dough cups until solid, at least 2 hours. Let defrost slightly in the fridge for maybe 20 minutes to half an hour to get the perfect softness before eating, or a shorter time outside if you wish. Enjoy!

 



8.28.2015 | Square Kitchen