COOKIES & CREAM FROZEN LEAN TREAT (NO BAKE, KETO FRIENDLY, GLUTEN FREE, and VERY TASTY) | LEANSQUAD

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds a unique flavor.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct taste.

Toast almond flour in a dry pan over low to medium heat for 2 to 4 minutes until toasty brown.

In a bowl, mix toasted almond flour, cacao powder, Swerve, and a pinch of salt.

Melt coconut oil in the microwave and add to the bowl, then mix well.

Press about 1/3 of the mixture into silicone muffin tins to form the base layer of the fat bombs.

Place both the remaining mixture and muffin tins in the freezer to chill.

In a saucepan, add 160 ml of full fat coconut milk and heat on medium heat without oil.

Add 2 to 4 tablespoons of natural sweetener to the coconut milk and stir until dissolved.

Transfer the mixture to a big mixing bowl and let it chill.

In a chilled bowl, pour 160 ml of coconut cream and whip it until fluffy.

Add a couple teaspoons of vanilla extract to the whipped coconut cream and mix.

Combine the whipped coconut cream with the cookie crumble from the freezer and mix until well combined.

Remove the muffin tins from the freezer and pour the remaining mixture into the tins to fill them.

Freeze until solid, then let them thaw for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens