Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dairy-Free High Protein Cookie Dough Yogurt Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 24 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Dairy-Free High Protein Cookie Dough Yogurt Cups are a delicious and nutritious treat combining creamy coconut yogurt, vanilla protein powder, and rich cashew butter with dairy-free chocolate chips. Coated in a smooth chocolate ganache and sprinkled with flaky sea salt, these no-bake cups are perfect for a high-protein snack or dessert that’s both satisfying and easy to make.

Ingredients

Yogurt Mixture

  • 1 cup coconut yogurt (or Greek yogurt if not dairy-free)
  • 2 scoops vanilla protein powder
  • ¼ cup cashew butter (or any nut butter of choice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)
  • ⅓ cup dairy-free chocolate chips
  • 3 tablespoons almond flour
  • Pinch of salt

Chocolate Ganache & Assembly

  • 1 ½ cups dairy-free chocolate chips
  • 2 tablespoons coconut oil
  • Flaky sea salt (optional, for garnish)
  • 6 muffin liners

Instructions

  1. Mix the Yogurt Base: In a small mixing bowl, stir together the coconut yogurt, vanilla protein powder, cashew butter, vanilla extract, ⅓ cup of dairy-free chocolate chips, almond flour, pinch of salt, and maple syrup if using. Mix thoroughly until well combined. Set aside.
  2. Melt the Chocolate Ganache: In a small sauce pot over low heat, melt 1 ½ cups of dairy-free chocolate chips with 2 tablespoons of coconut oil. Stir often to prevent burning and ensure a smooth consistency. Once fully melted, remove from heat.
  3. Coat Muffin Liners: Using a spoon or brush, coat the inside of each muffin liner with a thin layer of melted chocolate. Tilt and rotate the liners to spread the chocolate evenly. Place the liners in the freezer for about 30 seconds to set the chocolate layer.
  4. Apply Second Chocolate Layer: Apply another layer of the melted chocolate inside each muffin liner. Return them to the freezer for 1 minute to fully harden the chocolate shell.
  5. Fill Yogurt Cups: Divide the prepared cookie dough protein yogurt mixture evenly between the 6 chocolate-coated muffin liners using a spoon or ice cream scoop. Level the tops gently.
  6. Top with Chocolate: Spoon the remaining melted chocolate over the yogurt mixture in each cup to create a smooth top layer.
  7. Freeze to Set: Freeze the assembled yogurt cups for 15 to 20 minutes until firm enough to handle.
  8. Optional Garnish: Drizzle additional melted chocolate over the set cups and sprinkle with flaky sea salt for extra flavor and texture.
  9. Serve and Enjoy: Remove the muffin liners before serving. Slice or bite into these high protein, dairy-free cookie dough yogurt cups and enjoy immediately.

Notes

  • You can substitute cashew butter with any nut or seed butter, such as almond or sunflower seed butter.
  • If you are not dairy-free, Greek yogurt can be used instead of coconut yogurt.
  • Adjust sweetness by adding more or less maple syrup according to taste preferences.
  • Ensure to use dairy-free chocolate chips to keep the recipe completely dairy-free.
  • The freezing time can be extended if you prefer firmer cups.
  • Store leftovers in the freezer in an airtight container for up to one week.

Find it online: https://dishmelt.com/dairy-free-high-protein-cookie-dough-yogurt-cups-recipe/