Peanut Butter Chocolate Chip Cookie Cups

Serves 12.

40 calories, 2g fat, 3.7g carbs, .5g net carbs, 4g protein, <.01g sugar per serving.

1No Cow Peanut Butter Chocolate Chip Protein Bar
1No Cow Chocolate Chip Protein Cookie
2 tbspcanned full fat coconut milk
¼ tspstevia
⅓ cupaquafaba (liquid in the can from chickpeas. Use your favorite canned chickpea brand!)
½ tspstevia
Splashvanilla extract
  1. Step 1:

    In a food processor or blender, mix the No Cow cookie & bar together to form a crumb.

  2. Step 2:

    Add coconut milk and stevia and blend until a semi smooth texture forms.

  3. Step 3:

    Scoop about 1 ½ tsp of batter into a mini muffin tin. Using the back of spoon dipped in coconut oil (to prevent sticking), smooth out a center hole in each muffin cup.

  4. Step 4:

    Place the cups in the freezer to chill for 12 minutes & start prep on the filling.

  5. Step 5:

    In a bowl with a hand mixer, whip your aquafaba, stevia and vanilla for 3-5 minutes until soft peaks form.

  6. Step 6:

    Remove the cookie cups from the freezer and add a dollop of filling to each. Set back in the freezer for 10 minutes to set.

  7. Step 7:

    Optional: drizzle peanut butter across the top. Enjoy!

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