High Protein Pistachio Caramel Cookie Cups

Indulgent pistachio-flavored cookie cups filled with creamy pistachio filling and rich caramel, made with dairy-free ingredients and boosted with vegan protein powder.

american
fusion
Nutrition

High in protein from vegan protein powder and nut butters but also high in sugar, fat, and calories from the cookie base, chocolate chips, and caramel components.

39% of daily energy
71 g
Carbs
41 g
Total fat
16 g
Protein
Dairy FreeEgg FreeHigh ProteinVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingcookiesvegansnack

High Protein Pistachio Caramel Cookie Cups

Instagram (Rosie Brown)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Cookie
Plain Flour
200 gram Plain Flour
Pistachio Ice Cream Vegan 360 Platinum Protein
35 gram Pistachio Ice Cream Vegan 360 Platinum Protein
Ground Pistachios
50 gram Ground Pistachios
Bicarbonate Of Soda
0.5 teaspoon Bicarbonate Of Soda
Caster Sugar
100 gram Caster Sugar
Light Brown Sugar
100 gram Light Brown Sugar
Dairy Free Butter
130 gram Dairy Free Butter melted
Dairy Free Yoghurt
60 gram Dairy Free Yoghurt of choice, room temp
Dairy Free White Chocolate Chips
100 gram Dairy Free White Chocolate Chips or chunks
Pistachio Cream
Dairy Free Yoghurt
200 gram Dairy Free Yoghurt of choice
Dairy Free Cream Cheese
180 gram Dairy Free Cream Cheese
Pistachio Ice Cream Vegan 360 Platinum Protein
35 gram Pistachio Ice Cream Vegan 360 Platinum Protein
Pistachio Butter
50 gram Pistachio Butter
Caramel
Nut Butter
150 gram Nut Butter of choice
Coconut Oil
2 tablespoon Coconut Oil melted
Syrup
60 gram Syrup e.g. maple, honey or agave
Equipment
Large mixing bowl

Large mixing bowl

Whisk

Whisk

Jumbo muffin tin

Jumbo muffin tin

Oven

Oven

Instructions
1
Start by making the cookies.
Add butter to a large mixing bowl.
2
Whisk in the sugar until combined followed by the yoghurt.
3
Add in the dry ingredients - mix until just combined.
4
Fold in the chocolate.
5
Scoop out 6 portions of the dough and place into a greased jumbo muffin tin. Gently indent the centres to make a well and then pop into the fridge for at least an hour for the dough to chill.
6
Heat the oven to 175 degrees C - fan oven.
7
Bake for 10-14 minutes, or until cooked through.
8
Remove from the oven and gently re-press a well into the centre of each. Leave to cool completely.
9
Next make the pistachio cream.
Whip the ingredient together until combined.
10
Next make the caramel.
Mix the ingredients together until combined.
11
Assemble the cookie cups with a layer of caramel followed by a scoop of pistachio cream.
High Protein Pistachio Caramel Cookie Cups

High Protein Pistachio Caramel Cookie Cups

Instagram (Rosie Brown)

6

servings

0

per serve

0

minutes

Indulgent pistachio-flavored cookie cups filled with creamy pistachio filling and rich caramel, made with dairy-free ingredients and boosted with vegan protein powder.

american
fusion
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Cookie
Plain Flour
200 gram Plain Flour
Pistachio Ice Cream Vegan 360 Platinum Protein
35 gram Pistachio Ice Cream Vegan 360 Platinum Protein
Ground Pistachios
50 gram Ground Pistachios
Bicarbonate Of Soda
0.5 teaspoon Bicarbonate Of Soda
Caster Sugar
100 gram Caster Sugar
Light Brown Sugar
100 gram Light Brown Sugar
Dairy Free Butter
130 gram Dairy Free Butter melted
Dairy Free Yoghurt
60 gram Dairy Free Yoghurt of choice, room temp
Dairy Free White Chocolate Chips
100 gram Dairy Free White Chocolate Chips or chunks
Pistachio Cream
Dairy Free Yoghurt
200 gram Dairy Free Yoghurt of choice
Dairy Free Cream Cheese
180 gram Dairy Free Cream Cheese
Pistachio Ice Cream Vegan 360 Platinum Protein
35 gram Pistachio Ice Cream Vegan 360 Platinum Protein
Pistachio Butter
50 gram Pistachio Butter
Caramel
Nut Butter
150 gram Nut Butter of choice
Coconut Oil
2 tablespoon Coconut Oil melted
Syrup
60 gram Syrup e.g. maple, honey or agave
Equipment
Large mixing bowl

Large mixing bowl

Whisk

Whisk

Jumbo muffin tin

Jumbo muffin tin

Oven

Oven

Instructions
1
Start by making the cookies.
Add butter to a large mixing bowl.
2
Whisk in the sugar until combined followed by the yoghurt.
3
Add in the dry ingredients - mix until just combined.
4
Fold in the chocolate.
5
Scoop out 6 portions of the dough and place into a greased jumbo muffin tin. Gently indent the centres to make a well and then pop into the fridge for at least an hour for the dough to chill.
6
Heat the oven to 175 degrees C - fan oven.
7
Bake for 10-14 minutes, or until cooked through.
8
Remove from the oven and gently re-press a well into the centre of each. Leave to cool completely.
9
Next make the pistachio cream.
Whip the ingredient together until combined.
10
Next make the caramel.
Mix the ingredients together until combined.
11
Assemble the cookie cups with a layer of caramel followed by a scoop of pistachio cream.
dessertbakingcookiesvegansnack
Nutrition

High in protein from vegan protein powder and nut butters but also high in sugar, fat, and calories from the cookie base, chocolate chips, and caramel components.

39% of daily energy
71 g
Carbs
41 g
Total fat
16 g
Protein
Dairy FreeEgg FreeHigh ProteinVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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