no-bake peanut butter cookie cake
The 90 degrees south Florida summer saga continues, which means no-bake recipes are still my go-to. Yall are not going to want to miss out on this no-bake peanut butter cookie cake thats packed with protein. Enjoy!
This is the cookie cake of my DREAMS. There is so much to love here, with a protein base, a creamy filling, and a crunchy top layer. It’s actually really simple to make and you probably have most of the ingredients in your kitchen right now!
You’ll need:
Protein Powder: I use Sprout Living in all of my recipes, and you can save with code: alittlemorebalanced
Raw Cashews: These will need to be soaked for this recipe
Almond Flour: I grab mine from Costco!
Collagen: I love adding this to bases because it gets sticky when wet and holds things together nicely!
Coconut Sugar: sub with whatever sugar you want here
Coconut Cream: thicker than coconut milk and adds a bit more creaminess to a recipe
Cookies: I used the Simple Mills cookies in this recipe
Chocolate: I used dark choc for this
No-bake treats are such a fun and quick way to try new recipes! They honestly taste like little ice cream bites to me and I love how they stay good for so long. I hope you enjoy!
Peanut Butter Cookie Cake
Ingredients
- 4 scoops sprout living protein (code: alittlemorebalanced)
- 2 scoops collagen (i used vital proteins)
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup peanut butter
- 1/4 cup almond butter
- 1 cup soaked cashews
- 1/3 cup peanut butter
- 1/3 cup coconut cream
- 2 tbsp coconut sugar or monkfruit
- 1 scoop protein of choice
- *add milk if needed
Instructions
- start by grabbing your cheesecake pan or lining a 8x8 pan with parchment paper
- mix everything together for your crust in a bowl and layer it at the bottom of your pan
- throw all of the ingredients for the pb cream layer into a blender and blend until smooth, pour over the crust.
- add crushed up simple mills cookies on top and freeze for 2 hours.
- take out, drizzle melted chocolate on top and enjoy!
