Mini Protein Pie - Cookie & Cream
Here is another variation of my favorite express dessert! It’s super easy and packed with protein. This recipe is perfect for those moments when you crave a sweet treat but want to keep it healthy and protein-rich. The crust is made with roasted buckwheat and gluten-free oats, while the cream is flavored with cookie & cream protein powder. It's a no-bake dessert that comes together quickly and is absolutely delicious!
Loic Barret is a Sayuri Healing...
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Ingredients
Crust
roasted buckwheat100g
gluten free rolled oats50g
salt1/2tsp
cinnamon1/2tsp
dates pitted dates8
water1tbsp
Cream
scoops protein powder (cookie & cream flavor)2
cornstarch2tsp
water or plant-based milk1dash
Toppings
- cacao nibs or chocolate chips1dash
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
4.1g (8.26%)
Carbs
21.1g (7.65%)
Sugars
0.4g (0.76%)
Healthy Fat
1.0g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
How to make Mini Protein Pie - Cookie & Cream
Prepare the crust
- Step 1
Mix the roasted buckwheat, oats, salt, and cinnamon in a food processor until they form a floury consistency.
- Step 2
Add the dates and water, then continue to blitz the ingredients until they form a dough.
- Step 3
Line a small cake tin with a removable base with parchment paper and press the dough into the base.
- Step 4
Set the crust aside.
Prepare the cream
- Step 1
Mix the protein powder and cornstarch together in a bowl.
- Step 2
Very slowly add water or plant-based milk to the dry ingredients until you reach the desired creamy consistency.
- Step 3
Pour the cream onto the prepared crust.
Add toppings and refrigerate
- Step 1
Top the cream layer with cacao nibs, chocolate chips, or other desired toppings.
- Step 2
Refrigerate the pie for at least 1 hour for the best result.
Nutrition (per serving)
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
4.1g (8.26%)
Carbs
21.1g (7.65%)
Sugars
0.4g (0.76%)
Healthy Fat
1.0g
Unhealthy Fat
0.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a removable base cake tin for easy removal of the pie.
Adjust the water or plant-based milk quantity slowly to avoid making the cream too runny.
Refrigerating for longer than an hour will enhance the flavors and texture.
Experiment with different protein powder flavors to customize the pie.
FAQS
Can I use regular oats instead of gluten-free oats?
Yes, you can use regular oats if you don't need the recipe to be gluten-free.
What type of plant-based milk works best?
Any plant-based milk, such as almond, soy, or oat milk, works well for this recipe.
Can I use a different flavor of protein powder?
Absolutely! Feel free to use your favorite protein powder flavor to customize the taste.
How long can I store the pie?
You can store the pie in the refrigerator for up to 3 days in an airtight container.
Can I make this pie without a food processor?
Yes, you can manually crush the ingredients using a rolling pin or mortar and pestle, but it may take more time and effort.
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Australia