Chocolate Caramel Protein Cups with Biscoff Crumb

I N G R E D I E N T S 

Base 

40g Dark Chocolate – Ideally Vegan or Sugar Free (I used Well Naturally as it's lower in carbs.)

 

Salted Caramel Layer

3 Mejdool dates

 

Cheesecake Filling

40g At Health Organic Plant Based + Superfood blend in Vanilla.

30g Almond butter

60g Greek Yoghurt (or Vegan yoghurt alternative)

Dash vanilla extract

2 Biscoff Biscuits chopped coarsely (+ 1/2 crushed into crumbs for the topping)

 

Topping - Chocolate

40g Dark Chocolate – Ideally Vegan or Sugar Free (I used Well Naturally as it's lower in carbs.)

+ 1/2 finely crushed Biscoff biscuit

H O W  T O  M A K E

1. Place your dates in a heat proof bowl, cover with boiled water and let sit for use later.
2. Melt 40g of the chocolate in the microwave, stir until all the lumps are fully melted.
3. Divide chocolate into 6 silicon cupcake moulds. Place in the freezer while you prepare the filling.
4. In a bowl, place all ingredients for the filling except the Biscoff biscuits and stir until fully combined. You want the mixture to be similar to a cookie dough consistency. Don't be afraid to use your hands to combine the last little bit.
5. Remove cupcake cases from the freezer and divide the cheesecake into 6 even portions. Press firmly into the cupcake moulds. 
   
6. Crush the Biscoff biscuits into small chunks. Again, divide the chunks into 6 and press into each of the cheesecake mix.
7. Take your dates and drain any water out. Pit the dates and mash the dates with a fork until a paste forms. Top each of your cheesecake cups with an equal amount of date mixture.
8. Melt the remaining 40g of chocolate in the microwave and stir until fully melted.
9. Pour the chocolate over cheesecake cups, and sprinkle a fine cookie crumb over the top. Place in the fridge or freezer to set.

Makes 6

Macros per cup: C 8g, F 8g, P 7g Cals 139