INGREDIENTS
Protein Dessert Crust:
40g Self Rising Flour
30g Flex Vanilla Whey/Casein Blend Protein Powder
12g Coconut Flour
5g Zero Cal Sweetener
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Cookie Dough Frosting:
45g Flex Vanilla Whey/Casein Blend Protein Powder
22g PB Party Protein Cookie Butter Powder
5g Zero Cal Sweetener
Pinch Of Sea Salt
20g Mini Chocolate Chips
Protein Icing:
30g Flex Whey/Casein Blend Vanilla Protein Powder
15g Powdered Sugar
Cold Water To Consistency
DIRECTIONS
- Add all the dry crust ingredients into a bowl and mix to avoid clumping. Then add the wet ingredients and mix till you get a paste like consistency.
- Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
- Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 8-10 minutes or until crust is golden.
- Let the crust cool and make the cookie dough protein frosting. Add all your ingredients into a bowl and mix to avoid clumping. Then slowly add cold water and mix till you get a slightly running frosting like consistency. Mix in your mini chocolate chips.
- Do this same process for your protein icing as well. Just beware that you need on a little bit of cold water. It’s easy to overdo it.
- Add frosting to crust, then your crushed chips ahoy cookies, and then icing. Slice up and enjoy!
