Healthy Cookie Dough Brownie Cups
Ingredients
Cookie dough layer
- 1/4 cup almond meal
- 1/4 cup vegan vanilla protein powder
- 1/2 tablespoon maple syrup
- 2 tablespoons apple sauce
- 1 teaspoon coconut oil, melted
- 10g dairy-free chocolate, chopped
Brownie layer
- 30g dairy-free chocolate, melted
- 1/4 cup pumpkin purée
Preparation
Prepare 7 mini muffin liners.
Add all the ingredients for the cookie dough base into a bowl and mix until a smooth cookie dough consistency. Divide the cookie dough base evenly amongst the muffin liners and freeze for 15 minutes.
Make the brownie topping by melting the chocolate in the microwave and then stirring in the pumpkin purée.
Divide the brownie topping evenly over each cup. Return to the freezer for 30 minutes to set.
