churro chamoy little crispies cups
cinnamon sugar churros + sweet tangy chamoy = a cinco de mayo sweet treat you can't pass up! these little cups are a twist on my delicious chocolate caramel little crispies cups! the crust features the fantastic seven sunday's little crispies & my favorite sugar-free marshmallows. the filling is full of protein, siete's chamoy sauce for that mexican spin, & just pure deliciousness. finally it is topped with a chocolate drizzle & sugar-free cinnamon sugar mix for that sweet churro taste. a little bite you must try!
PREP TIME
10 minutes
COOK TIME
1 hour
INGREDIENTS
18
Serves: 64-72
Ingredients
churro little crispies crust
- 4 oz4 oz4 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter, or almond butter
- 8 oz8 oz8 oz Cinnamon Toast Little Crispies – Seven Sundays
protein chamoy filling
- 0.5 cup0.5 cup0.5 cup Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Chamoy Botana Sauce - Siete Foods
- 0.25 cup0.25 cup0.25 cup Cashew Butter, or almond butter
- 0.25 cup0.25 cup0.25 cup Almond Butter Powder
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder - Be Well by Kelly
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
toppings
- Chocolate Salted Caramel Baking Chips - Lily's
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto, for cinnamon sugar
- 2 Tbsp2 Tbsp2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto, for cinnamon sugar
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground, for cinnamon sugar
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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
- melt max mallow & cashew butter together; fold in little crispies cereal.
- using a small cookie scoop, add crispies crust mixture to a mini silicon muffin tin.
- freeze until protein filling is ready.
- to a food processor, mix together ingredients for protein chamoy filling.
- using a small cookie scoop (~1 t), add a scoop of protein chamoy filling on top of crust.
- melt caramel chocolate chips, then drizzle on top of each bite (I melted the chocolate, then added to a small zip lock bag. then cut a tiny hole in the corner & pipe onto each bite).
- in a small bowl, combine cinnamon sugar mixture together, then sift on top of each bite.
- freeze for 10 minutes or until hardened; store in the freezer.
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About This Recipe
Show nutritional information
Egg Free Gluten Free Nightshade Free Other Shellfish Free Snacks| This is our estimate based on online research. | |
| Calories: | 21 |
| Fat: | 1 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 45 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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