Cookies & Cream Protein Pie – by Fallon
This recipe is for cookies and cream protein bars and a cookies and cream protein pie (!!!) inspired by Anna’s protein oreo cheesecake: http://proteinpow.com/2014/01/protein-oreos-inside-protein-cheesecake-2.html
When I made the oreo cheesecake, I rejoiced for days because I had finally found the perfect snack: Protein oreos. Not only were they DELICIOUS – but they also had the perfect macros. Literally. I could eat as many of them as I wanted and I would never mess up my macros for the day. Plus, they were super easy to make! From that day forward, protein oreos became a staple in my freezer.
Then, the protein wizard competition was announced and the wizard inside me wanted to find a new function for these dreamy protein snacks and I found it! COOKIES AND CREAM PROTEIN BARS AND A COOKIES AND CREAM PROTEIN PIE!!!
INGREDIENTS (for 1 pie filling + 4 protein bars):
– 2 Protein Pow Protein Oreos (or regular old oreos although they won’t taste as good)
– about 2 scoops (60 g) of Cookies and Cream Whey protein powder (I used Dymatize whey and casein blend)
– about 1/2 cup of coconut flour (60 g)
– about 1/2 cup of almond milk (I used vanilla unsweetened) (112 g)
Ingredients (for one pie crust):
– 2 tbsp Hershey’s special dark cocoa powder (10 g)
– about 1/3 scoop of chocolate rice protein (13 g)
– 1/4 cup old fashioned oats (20 g)
– 2 tbsp ground almond meal (14 g)
– 1 tbsp agave (15 g)
– 1/4 cup almond milk (60 g)
Chop up the protein oreos into chunks and combine them with the dry filling ingredients. After you mix them up, add the almond milk slowly to obtain moldable protein bar consistency.
Once you get a doughy texture, remove 60 g (about 1/5) of the mixture and put into a separate bowl. Add almond milk until you get a creamy consistency – like what you would want in a creamy oreo pie!
Next, mix together the pie crust ingredients, adding the wet ingredients last and a little bit at a time so as to make sure you get a moldable pie crust consistency. Press this pie crust into a small tart tin and bake at 375 degrees F (~190 degrees C) for 15 minutes.
Next, fill your pie crust with your cookies and cream filling and let chill in the fridge for a couple hours (or devour if you so choose).
Then, if you’d like, you can take the rest of the filling you made and mold it into 4 bars, coat with dark chocolate (~30 g does the trick) to make cookies and cream protein bars! Or you can just make more pies :) YUM YUM YUM!!
Per protein bar:
6.8 g of fat
14.3 g of carbs (7.3 g of which is fiber!!)
14.1 g of protein
Per protein pie:
14.4 g of fat
36.8 g of carbs (14.5 g of which is fiber!!)
30.9 g of protein