chocolate peanut butter pretzel protein pie (Edit recipe)

crust

1. in a food processor, add BTR bars, pretzels, monk fruit, & salt; blitz into powder.
2. add softened peanut butter + water to crust & mix well.
3. using a 1 T sized cookie scoop, add a scoop of crust mixture to the bottom of 2, 12 silicon muffin tins; freeze until next layer is ready.
4. Section; protein cream pie filling
5. make a batch of my protein whipped cream & chocolate OR vanilla flavored cottage cheese ice-cream.
6. transfer protein whipped cream, cottage cheese ice-cream, & peanut butter to a bowl, then using a hand mixture, whip until fully combined.
7. using a 3 T sized cookie scoop, add a scoop or protein cream pie to each crust; freeze for at least 6-8 hours before adding toppings.

toppings

1. chocolate collagen ganache: melt chocolate chips → mix in chocolate collagen peptides, & water until reaches a nice fudgy consistency → transfer to a small zip lock bag → add a scoop on top of each bite.
2. crumble pretzel nuggets on top of each bite.
3. peanut butter collagen drizzle: microwave peanut butter → mix in vanilla collagen peptides, & water until reaches a nice fudgy consistency → transfer to a small zip lock bag → drizzle on top of each bite.
4. freeze for at least 6-8 hours, then pop out of silicon muffin tins & enjoy! (keep stored in the freezer)