frozen chocolate peanut butter protein pie bites (Edit recipe)

peanut butter chocolate cookie crust

1. in a food processor, add BTR bars, granola, monk fruit, cacao powder, & salt; blitz into powder.
2. reserve ~¼-⅓ cup of crumble for topping.
3. add softened peanut butter + water to crust & mix well.
4. using a medium sized cookie scoop, add a scoop of crust mixture to the bottom of a 12 silicon muffin tin.; freeze until next layer is ready.

no bake pie filling

1. make a batch of protein whipped cream; refrigerate for 10-15 minutes before combining with remaining ingredients.
2. to a food processor, add cottage cheese, peanut butter, peanut butter powder, monk fruit, vanilla extract, & salt; blend until completely combined.
3. remove protein whipped cream from the fridge, then fold in the peanut butter mixture to create the fluffy pie filling.
4. using a large cookie scoop, add a scoop of no-bake pie filling on top of crust.
5. freeze for at least 30 minutes before adding toppings.

toppings

1. using the reserved cooke crust, sprinkle mixture around edges of each bite.
2. in a bowl, add dark chocolate chips & peanut butter; microwave in 30 second intervals until melted, 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).
3. finish with a sprinkle of salt, freeze for 1-2 hours, then pop out of silicon muffin tins & enjoy!