no-bake fluffernutter protein cream pie
a gluten-free freezer treat that brings all the fluffernutter vibes without the baking! 🥜☁️✨
okay, i’ve actually never had a classic fluffernutter sandwich, but the second i saw one i knew i would love it… i mean, peanut butter + marshmallows?! it’s a combo that just makes sense.
so i took that inspiration & turned it into a no-bake protein pie. sweet. creamy. peanut buttery. marshmallowy. nostalgic. & packed with protein.
P.S. see notes & pics for a dubai-inspired version
PREP TIME
5 minutes
COOK TIME
6 hours
INGREDIENTS
16
Serves: 24-36
Ingredients
crust
- 666 Peanut Butter Crunch Protein + Superfood Bar - B.T.R. Nation, or sub for choczero pb sandwich cookies
- 1/4 cup1/4 cup1/4 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 2-3 Tbsp2-3 Tbsp2-3 Tbsp Peanut Butter, softened in the microwave for 15-30 seconds
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water, as needed
protein cream pie filling
- cottage cheese ice-cream (click for recipe)
- 1/2 cup1/2 cup1/2 cup Prime Protein, Peanut Butter - Equip Foods, use for protein powder in cottage cheese ice-cream
- 1/4 cup1/4 cup1/4 cup Peanut Butter
- 2 oz2 oz2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, 1 bag, melted
peanut butter collagen ganache
- 1/2 cup1/2 cup1/2 cup Peanut Butter
- 1/2 cup1/2 cup1/2 cup Sugar-Free White Chocolate Chips
- 1/2 cup1/2 cup1/2 cup Vanilla Collagen Peptides Powder - Further Food
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
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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
crust
- in a food processor, add peanut butter BTR bars, monk fruit, & salt; blitz into powder.
- add softened peanut butter + water to crust & mix well.
- line the bottom of a 4” spring form pan with parchment paper, add ~5-6 T cookie dough mixture to bottom & spread around.
protein cream pie filling
- make a batch of my cottage cheese ice-cream, used peanut butter protein powder.
- transfer to a bowl, then add in melted & cooled marshmallows & peanut butter.
- add ~1-1.25 cups of protein ice-cream filling to each cookie crust.
- freeze for at least 30 minutes before adding next layer.
peanut butter collagen ganache
- melt white chocolate chips & peanut butter → mix in vanilla collagen peptides, & water until reaches a nice fudgy consistency → add a scoop on top of each bite.
- freeze for at least 6-8 hours, then pop out of spring form pans, slice, & enjoy! (keep stored in the freezer).
Notes
dubai version:
- crust: 5 BTR brownie batter bars + 1/2 cup pistachios + 1/4 cup monk fruit + 2-3 T pistachio butter + 1-2 T water
- protein cream pie filling: use vanilla protein powder + add 1/4 cup pistachio butter & 2 oz. melted max sweet's marshmallows to my cottage cheese ice-cream
- pistachio butter ganache: 1/2 cup pistachio butter + 1/2 cup sugar-free white chocolate chips + 1/2 cup vanilla collagen + 2-4 T water
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Egg Free Frostings & Toppings Gluten Free Ice Cream Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 98 |
| Fat: | 6 g |
| Carbohydrates: | 3 g |
| Protein: | 8 g |
| Cholesterol: | 2 g |
| Sodium: | 103 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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