almond joy protein cheesecake bites
not going to lie, as a kid i always picked the almonds out of almond joy bars. š
now as an adult, i have a much greater appreciation for those almondsā¦ especially in these high-protein cheesecake bites! inspired by the classic candy bar, theyāre packed with toasted coconut, crunchy almonds, & rich chocolate. plus, they deliver protein, healthy fats, fiber, & plenty of staying power compared to your average dessert.
sweet, nostalgic, & the perfect freezer treat when those candy bar cravings hit. š
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
21
Serves: 72
Ingredients
crust
- 5 oz5 oz5 oz Organic Coconut Flakes Cereal - Thrive Market
- 1/4 cup1/4 cup1/4 cup Cocoa Powder
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 1/2 cup1/2 cup1/2 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1/4 cup1/4 cup1/4 cup Vanilla Protein Powder - Be Well by Kelly
- 1/4 cup1/4 cup1/4 cup Prime Protein, Salted Caramel - Equip Foods, or more vanilla protein powder
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 1/2 cup1/2 cup1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 1/2 cup1/2 cup1/2 cup Coconut Flakes, Unsweetened, toasted
toppings
- Coconut Flakes, Unsweetened, toasted
- Almonds, 1 per bite
- Sugar-Free Dark Chocolate Chips, melted, for drizzling top
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 325.
- in a food processor, add cereal & blitz into powder.
- add cocoa powder, almond butter, & water to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a muffin tin.
- bake crust for ~10 minutes.
- clean out blender, then add the protein cheesecake ingredients (except the coconut flakes) & blend well.
- fold in toasted coconut, then pour 1 large cookie scoop of cheesecake mixture on top of each crust.
- sprinkle on extra toasted coconut flakes & press an almond into the center of each bite. bake for 25-30 minutes or until set.
- allow to cool completely.
- melt chocolate chips, then drizzle on top of each bite.
- immediately refrigerate to allow to complete cool & harden; I store them in the freezer & microwave for 10-15 seconds to thaw
Notes
if making in regular muffin tins, will make ~24 bites
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Grain Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 26 |
| Fat: | 1 g |
| Carbohydrates: | 3 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 48 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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