Imported from Instagram
Sweet Potato Peanut Butter Cookie Dough Cups
A high-protein, fiber-packed no-bake dessert that uses cooked sweet potato as a base for a creamy, flourless cookie dough. These cups are rich, nutty, and topped with a smooth chocolate layer.
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Ingredients
- 1 sweet potato (cooked, peeled, and mashed)
- 0.33 cup peanut butter (smooth variety recommended)
- 0.25 cup maple syrup
- 100 g peanut butter protein powder
- 60 g chocolate chips
- 60 g chocolate (melted for topping)
- 6 tbsp peanut butter (for topping)
Steps
- 1
In a bowl, peel and mash your cooked sweet potato until smooth.
- 2
Add the 1/3 cup of peanut butter, 60ml of maple syrup, and 100g of peanut butter protein powder to the mashed sweet potato.
- 3
Mix the ingredients thoroughly until they form a cookie dough consistency.
- 4
Gently fold the chocolate chips into the cookie dough mixture.
- 5
Divide the cookie dough evenly among 6 muffin cups.
- 6
Melt the 60g of chocolate and combine it with the 6 tablespoons of peanut butter (or layer them) to finish each cup with a layer of melted chocolate on top.
- 7
Place the muffin tin in the freezer overnight, or for at least 3 hours, until the cookie dough is firm.
- 8
Un-mould the cups from the muffin tin once firm.
Notes
Storage tips: Store in an airtight container in the freezer. Allow the cups to thaw at room temperature for about 5 minutes before serving for the best texture.
Nutrition per serving
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