5 bars
- ¾ cup vanilla protein powder 90g , see notes for more info*
- ⅓ cup coconut flour 40g
- 2 Tbsp monk fruit sweetener 24g , or any granulated sugar of choice**
- 3 oz low fat cream cheese , softened to room temperature. See notes on using vegan cream cheese***
- 4 Tbsp Biscoff cookie butter 60g , or other creamy spreads such as peanut butter spread
- ¼ cup plus 1 Tbsp unsweetened almond milk 133g , or other dairy free milk like cashew or coconut milk
- 5 Lotus Biscoff cookies
- ½ cup white chocolate chips
- In a clean bowl, mix the dry ingredients: protein powder, coconut flour and sugar of choice (I used monk fruit sweetener).
- Next, add the cream cheese and cookie butter and use your hands to incorporate the ingredients throughout the dry ingredients.
- Add in the milk, using your hands to knead and get the dough to combine together.
- Add more coconut flour if the dough is too soft, add a teaspoon or more of milk or water if the dough is too thick. The final dough should be firm, but soft enough that you can roll the dough into a ball without it falling apart.
- Shape the protein dough into a rectangular mound, then line up the biscoff cookies on top of the mound side by side. Press gently to get the cookies to stick.
- Carefully wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
- Use a sharp knife to cut the protein dough into 5 bars. Keep the bars in the freezer until the next step.
- Melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between
- OPTIONAL: for a thinner chocolate shell, mix in 2 tsp coconut oil or olive oil to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.
- Dip the protein bars into the melted chocolate and then set it aside on a clean parchment paper.
- TIP: I've found that the biscoff cookies don't stay on the protein bars when you flip them over to coat them in chocolate. Either use a spoon to pour the chocolate on the bars or dip the bars one side at a time so that you can hold the cookies from separating. The cookies will stay in place once the chocolate has a chance to set.
- Let the chocolate set before serving. Enjoy!
Notes
*I used Orgain Plant Based Vanilla Protein Powder. Whey protein powder will also work, but the bars will have a slightly gummier texture. Collagen Peptides Protein Powder DOES NOT work in this recipe.
**For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions
***you can substitute regular cream cheese with dairy free cream cheese that's made with dairy free milk such as Daiya, Tofutti or Kite Hill Brands.
https://allpurposeveggies.com/20779/biscoff-cookie-butter-protein-bars/