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@ilpeepl: boyz dump ig #4u #dump

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Wednesday 28 January 2026 01:15:17 GMT
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Salted Caramel Chocolate Chip Cookie Dough Yogurt Cups! They’re gluten free, dairy free, refined sugar free, and high protein, and so delicious. Chocolate Shell: •6oz dark or semi-sweet chocolate (I use dairy free & refined sugar free chocolate) •2-3 tsp coconut oil (optional, to thin the chocolate) Cookie Dough: •1/2 cup plain or vanilla yogurt (I use dairy free yogurt) •1/3 cup vanilla protein powder (I use plant based) •1/3 cup cashew butter (or other preferred nut/seed butter) •1 tsp pure vanilla extract •1/3 cup chocolate chips/chopped chocolate (I use dairy free & refined sugar free chocolate) Salted Caramel: •1 tbsp cashew butter (or other preferred nut/seed butter) •1 tbsp pure maple syrup •1/2 tsp pure vanilla extract •1/8 tsp salt Instructions: 1. First, line 6 muffin cavities with paper liners. Next, melt your chocolate. If it’s really thick, add in 2-3 tsp coconut oil to thin it out. 2. Add some melted chocolate to each paper liner, coating each liner completely with chocolate. Set the remaining melted chocolate aside and place the muffin tin in the fridge to allow the chocolate to harden. 3. When the chocolate hardens, make the cookie dough: add all of the ingredients to a bowl and mix until smooth then set aside (if it’s too runny, add more cashew butter or protein powder until it thickens up). 4. Next, make the salted caramel sauce: add all of the ingredients to a bowl and mix until smooth. 5. Once the chocolate has hardened, remove the muffin tin from the fridge. Divide the cookie dough evenly between the muffin cavities then top the cookie dough layer with the salted caramel sauce. 6. Top the salted caramel layer with the remaining melted chocolate (you may need to re-heat), then place the muffin tin back in the fridge (or freezer). I like to sprinkle with flaky sea salt before placing in the fridge/freezer. 7. Chill in the fridge or freezer for several hours, then dig in and enjoy! Store leftovers in the fridge or freezer, depending which you prefer. #chocolatechipcookiedough #saltedcarmel #proteindessert #ediblecookiedough #proteinyogurt #dairyfreedessert #refinedsugarfreetreats #proteintreats #vegandesserts #chocolatetreats #paleodessert
Salted Caramel Chocolate Chip Cookie Dough Yogurt Cups! They’re gluten free, dairy free, refined sugar free, and high protein, and so delicious. Chocolate Shell: •6oz dark or semi-sweet chocolate (I use dairy free & refined sugar free chocolate) •2-3 tsp coconut oil (optional, to thin the chocolate) Cookie Dough: •1/2 cup plain or vanilla yogurt (I use dairy free yogurt) •1/3 cup vanilla protein powder (I use plant based) •1/3 cup cashew butter (or other preferred nut/seed butter) •1 tsp pure vanilla extract •1/3 cup chocolate chips/chopped chocolate (I use dairy free & refined sugar free chocolate) Salted Caramel: •1 tbsp cashew butter (or other preferred nut/seed butter) •1 tbsp pure maple syrup •1/2 tsp pure vanilla extract •1/8 tsp salt Instructions: 1. First, line 6 muffin cavities with paper liners. Next, melt your chocolate. If it’s really thick, add in 2-3 tsp coconut oil to thin it out. 2. Add some melted chocolate to each paper liner, coating each liner completely with chocolate. Set the remaining melted chocolate aside and place the muffin tin in the fridge to allow the chocolate to harden. 3. When the chocolate hardens, make the cookie dough: add all of the ingredients to a bowl and mix until smooth then set aside (if it’s too runny, add more cashew butter or protein powder until it thickens up). 4. Next, make the salted caramel sauce: add all of the ingredients to a bowl and mix until smooth. 5. Once the chocolate has hardened, remove the muffin tin from the fridge. Divide the cookie dough evenly between the muffin cavities then top the cookie dough layer with the salted caramel sauce. 6. Top the salted caramel layer with the remaining melted chocolate (you may need to re-heat), then place the muffin tin back in the fridge (or freezer). I like to sprinkle with flaky sea salt before placing in the fridge/freezer. 7. Chill in the fridge or freezer for several hours, then dig in and enjoy! Store leftovers in the fridge or freezer, depending which you prefer. #chocolatechipcookiedough #saltedcarmel #proteindessert #ediblecookiedough #proteinyogurt #dairyfreedessert #refinedsugarfreetreats #proteintreats #vegandesserts #chocolatetreats #paleodessert

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