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.

Calories	780 kcal
Energy	3263 kJ
Protein	16 g
Total Fat	41 g
Saturated Fat	14 g
Trans Fat	0 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	18 g
Cholesterol	0 mg
Carbohydrate	71 g
Sugars	45 g
Dietary Fibre	3 g
Sodium	153 mg

*per serving

VeganVegetarianDairy FreeEgg FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingvegansnackcookies

High Protein Pistachio Caramel Cookie Cups

Name: High Protein Pistachio Caramel Cookie Cups — Tasty Bites
Prep time: 75 min
Cook time: 14 min
Total time: 89 min
Yield: 6 servings
Ingredients: Cookie; 200 gram Plain Flour; 35 gram Pistachio Ice Cream Vegan 360 Platinum Protein; 50 gram Ground Pistachios; 0.5 teaspoon Bicarbonate Of Soda; 100 gram Caster Sugar; 100 gram Light Brown Sugar; 130 gram Dairy Free Butter (melted); 60 gram Dairy Free Yoghurt (of choice, room temp); 100 gram Dairy Free White Chocolate Chips (or chunks); Pistachio Cream; 200 gram Dairy Free Yoghurt (of choice); 180 gram Dairy Free Cream Cheese; 35 gram Pistachio Ice Cream Vegan 360 Platinum Protein; 50 gram Pistachio Butter; Caramel; 150 gram Nut Butter (of choice); 2 tablespoon Coconut Oil (melted); 60 gram Syrup (e.g. maple, honey or agave)

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.

Ingredients

Cookie

200 gram Plain Flour

35 gram Pistachio Ice Cream Vegan 360 Platinum Protein

50 gram Ground Pistachios

0.5 teaspoon Bicarbonate Of Soda

100 gram Caster Sugar

100 gram Light Brown Sugar

130 gram Dairy Free Butter melted

60 gram Dairy Free Yoghurt of choice, room temp

100 gram Dairy Free White Chocolate Chips or chunks

Pistachio Cream

200 gram Dairy Free Yoghurt of choice

180 gram Dairy Free Cream Cheese

35 gram Pistachio Ice Cream Vegan 360 Platinum Protein

50 gram Pistachio Butter

Caramel

150 gram Nut Butter of choice

2 tablespoon Coconut Oil melted

60 gram Syrup e.g. maple, honey or agave

Equipment

Large mixing bowl

Oven

Whisk

Jumbo muffin tin

Instructions

Start by making the cookies.
Add butter to a large mixing bowl.

Whisk in the sugar until combined followed by the yoghurt.

Add in the dry ingredients - mix until just combined.

Fold in the chocolate.

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.

Heat the oven to 175 degrees C - fan oven.

Bake for 10-14 minutes, or until cooked through.

Remove from the oven and gently re-press a well into the centre of each. Leave to cool completely.

Next make the pistachio cream.
Whip the ingredient together until combined.

Next make the caramel.
Mix the ingredients together until combined.

Assemble the cookie cups with a layer of caramel followed by a scoop of pistachio cream.

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.

Ingredients

Cookie

200 gram Plain Flour

35 gram Pistachio Ice Cream Vegan 360 Platinum Protein

50 gram Ground Pistachios

0.5 teaspoon Bicarbonate Of Soda

100 gram Caster Sugar

100 gram Light Brown Sugar

130 gram Dairy Free Butter melted

60 gram Dairy Free Yoghurt of choice, room temp

100 gram Dairy Free White Chocolate Chips or chunks

Pistachio Cream

200 gram Dairy Free Yoghurt of choice

180 gram Dairy Free Cream Cheese

35 gram Pistachio Ice Cream Vegan 360 Platinum Protein

50 gram Pistachio Butter

Caramel

150 gram Nut Butter of choice

2 tablespoon Coconut Oil melted

60 gram Syrup e.g. maple, honey or agave

Equipment

Large mixing bowl

Oven

Whisk

Jumbo muffin tin

Instructions

Start by making the cookies.
Add butter to a large mixing bowl.

Whisk in the sugar until combined followed by the yoghurt.

Add in the dry ingredients - mix until just combined.

Fold in the chocolate.

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.

Heat the oven to 175 degrees C - fan oven.

Bake for 10-14 minutes, or until cooked through.

Remove from the oven and gently re-press a well into the centre of each. Leave to cool completely.

Next make the pistachio cream.
Whip the ingredient together until combined.

Next make the caramel.
Mix the ingredients together until combined.

Assemble the cookie cups with a layer of caramel followed by a scoop of pistachio cream.

dessertbakingvegansnackcookies

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.

Calories	780 kcal
Energy	3263 kJ
Protein	16 g
Total Fat	41 g
Saturated Fat	14 g
Trans Fat	0 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	18 g
Cholesterol	0 mg
Carbohydrate	71 g
Sugars	45 g
Dietary Fibre	3 g
Sodium	153 mg

*per serving

VeganVegetarianDairy FreeEgg FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.