Description
This Cookie Dough Protein Fudge is made with irresistible cookie butter and a cream cheese base. It will truly satisfy your cravings for chocolate chip cookies and cheesecake at the same time, whilst also high in protein!
Ingredients
- 2 1/2 cups (300 g) almond meal/flour
- 1/2 cup (125 g) light cream cheese
- 6 tablespoons (approx. 90 g) of Lotus Biscoff Spread (smooth) or any other cookie butter product
- 2 tablespoons (25 g) protein powder of your choice OR if you don’t wish to use protein powder, just add another 2 tablespoons (20 g) of almond meal/flour
- 2/3 cup (100 g) chocolate chips of your choice, plus more for sprinkling on top
Instructions
- Line a small rectangular tray with baking paper (approx. 30 cm x 15 cm or 14 in x 7 in)
- In a large bowl, combine all ingredients except the chocolate chips, and mix with a spoon.
- Once the mixture is well-combined, add the chocolate chips and mix through.
- Scoop the mixture into the tray that you lined with baking paper and press the mixture down evenly with a spoon or your fingers.
- Add some extra chocolate chips on top and press them gently into the top of the slice so they stay put and don’t roll around.
- Place in the freezer to set for 1-2 hours
- Once set, slice into ~16 squares and enjoy!
Notes
Best kept in the fridge or freezer so the bars stay nice and firm. Although, you will also love these at room temperature as they taste like a soft bar of cookie dough!
SWEETNESS: You can adjust the sweetness of this recipe by adjusting how much Lotus Biscoff spread you use. You may like to taste test the mixture before pressing it down into the tray to make sure it is just right for your taste buds.
- Prep Time: 20 minutes
- Freeze time: 60 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Easy
- Cuisine: Dessert, Snacks
Keywords: Chocolate chip, cookie dough, protein fudge, no bake