Sweet Potato Peanut Butter Cookie Dough Cups
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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.
- Time
- 3 hours 15 minutes
- Equipment
- Oven
- Good for
- Snacks
- Contains
- Peanuts and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a bowl, peel and mash your cooked sweet potato until smooth.
Add the 1/3 cup of peanut butter, 60ml of maple syrup, and 100g of peanut butter protein powder to the mashed sweet potato.
Mix the ingredients thoroughly until they form a cookie dough consistency.
Gently fold the chocolate chips into the cookie dough mixture.
Divide the cookie dough evenly among 6 muffin cups.
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.
Place the muffin tin in the freezer overnight, or for at least 3 hours, until the cookie dough is firm.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 420
- Protein
- 18 g
- Carbs
- 41 g
- Fat
- 23 g
- Fiber
- 6 g
Where the calories come from
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