3-Ingredient Freezer Cookie Dough Protein Cups
Ingredients
- 200g ripe bananas (~2 medium bananas)
- 100g vegan caramel protein powder
- 25g dairy-free chocolate, chopped
Preparation
Line 5 cupcake holes with liners or alternatively use a silicone mould like i did
In a large bowl, mash the bananas very well until puréed
Add in the protein powder and keep using a fork to mash the powder into the bananas until a smooth cookie dough forms
Fold through the chocolate chunks
Divide the mixture into 5 portions and spoon it into the cupcake holes
Freeze for 2 hours until firm
For the topping: 100g dairy-free chocolate, melted.
Make the topping by melting the chocolate and drizzling even amounts over each cookie dough cup. Return to the freezer for 15 mins.