FROZEN OREO PROTEIN TREATS
Summer heat calls for all the frozen treats! These Frozen Oreo Protein Treats were such a hit that I had to make a second batch! Think rich chocolate cookie base with cookies and cream "ice cream" layered on top. MMM! Best of all, these chilly treats are dairy-free and easily made gluten-free using GF sandwich cookies. I love that they have a boost of collagen and lots of fiber to keep me full! You might also like my Mixed Berry Frozen Yogurt Treats (Paleo).
Did you know? Just one-quarter cup of coconut flour has 10 grams of fiber and 10-15% of your daily iron! Coconut flour is twice as absorbent as wheat flour meaning you can often substitute half as much. I don't always love it in baked goods, but it's definitely a pantry staple for bars and no-bake treats.
For this recipe, I used LIV Body Flavorless Marine Collagen. I love that LIV Body's collagen is highly bioavailable and is rich in Type I collagen, the kind our bodies need most. You can use my code "NOEXCUSES" for 20% off all LIV Body products, including their whey and vegan proteins.
I did try this with vegan protein, but collagen worked so much better! For whey, I have done six tablespoons of almond flour, half a cup of chocolate whey, three tablespoons of special dark cocoa, three tablespoons of calorie-free sweetener, and enough water to make a crumbly mixture.
To sweeten these yummy treats, I used granulated monk fruit blend in the base and powdered monk fruit blend in the "ice cream" part. Feel free to substitute baking stevia, erythritol, allulose, or any sweetener that measures like sugar. You could also use regular granulated sugar and powdered sugar if you aren't trying to make this a "healthy" treat.
Dairy free product recommendations
For the dairy-free cream cheese, I like WayFare brand. It's dairy-free, vegan, has organic ingredients, and is more macro-friendly than Kite Hill or Simple Truth brands (which I also like). And it tastes better than most!
For the whipped topping, I like So Delicious Cocowhip Light. I like that it's only 25 calories and 2 grams of sugar per two tablespoons, has mostly organic ingredients, and tastes nice. It does have xanthan and guar gum but these truly aren't a concern in small amounts.
This post is not sponsored by either of these companies, I have just tried a lot of dairy-free products and these are what I recommend at the time of this writing ;)
Alternatives to coconut flour
Yes, you can use other flours besides coconut flour! As a general rule, double the measurement from coconut flour to most baking flours (one and a third cup), and triple the measurement if using almond flour (two cups). You may be able to get away with less if you use less water.
The only other ingredients are Dutch-process cocoa (not regular cocoa), pure vanilla extract, baking soda (for flavor only), and chocolate sandwich cookies. Full disclosure, I used mini Oreos, but you could also use gluten-free sandwich cookies. It doesn't matter so much if they're mini - you can just chop them up as fine as you want!
Here's the printable recipe for these Frozen Oreo Protein Treats! I hope you'll leave a comment if you try them ;)
This post contains affiliate links and is sponsored by LIV Body.
Frozen Oreo Protein Treats
These Frozen Oreo Protein Treats were such a hit that I had to make a second batch! Think rich chocolate cookie base with cookies and cream "ice cream" layered on top. MMM! Best of all, these chilly treats are dairy-free and easily made gluten-free using GF sandwich cookies. I love that they have a boost of collagen and lots of fiber to keep me full!
2/3 cup (80g) flavorless collagen protein* (I used LIV Body Marine Collagen, code “NOEXCUSES” for 20% off)
2/3 cup (80g) coconut flour*
1/2 cup calorie-free sweetener* (I used a granulated monk fruit blend)
1/4 cup Dutch process cocoa (or Special Dark)
- 4-5 tbsp. water
- 1/4 tsp. pure vanilla extract
8 oz. dairy free cream cheese,* softened (I used Wayfare brand)
1/2 cup calorie-free sweetener* (I used a powdered monk fruit blend)
- 1/2 tsp. pure vanilla extract
4 oz. light dairy free whipped topping (I used So Delicious Cocowhip Light)
18 mini Oreos (or gluten-free sandwich cookies)
Chocolate cookie base:
Cookies & cream layer:
*See blog post for more substitutions.
Combine all ingredients for chocolate cookie base except water. Add 4 tablespoons of water and mix completely in. If mixture is too dry to stick together, add another tablespoon of water and mix again.
Measure two level tablespoons of chocolate cookie mixture into the bottom of six lined wells of a muffin tin (I used silicone liners but paper should work too). Press down evenly with wetted fingers.
Combine softened cream cheese with sweetener and vanilla until smooth.
Gently fold in whipped topping, then mix in sandwich cookies until distributed evenly.
Measure two heaping tablespoons of cookies and cream mixture into each of the six wells atop the chocolate cookie base.
Rinse a spoon and use to level the top of each treat, rinsing spoon in between.
Place in the freezer to chill for about 2 hours, or overnight. Enjoy chilled! Leftovers will keep in the freezer uncovered for at least a week.
Calories (per frozen treat): 249kcal, Fats: 10.1g, Sat Fat: 7.9g, Carbs: 26g, Fiber: 7g, Sugar: 9g, Protein: 15g, Sodium: 355mg
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