Fudgy Cookie Dough Protein Slice

8 serves
Prep Time: 15 mins | Freeze Time: 45 mins

Ingredients

Cookie Dough Base:

➕ 1 can cannellini beans (drained)
➕ 1/4 cup Custard Filled Cinnamon Donut Plant Protein
➕ 1 tbsp brown sugar
➕ Pinch of salt
➕ 1 tbsp peanut butter
➕ 1/2 cup chocolate chips or chopped chocolate pieces

Caramel Filling:

➕ 1/2 cup peanut butter
➕ 2 tbsp coconut oil

Drizzle:

➕ 2 tbsp dark chocolate (melted)

Meet your new favourite freezer treat: the Fudgy Cookie Dough Protein Slice. It’s creamy, rich, and layered with indulgent flavour—yet made with nourishing ingredients like cannellini beans, nut butter, and Botanika Blends Custard Filled Cinnamon Donut Protein. The silky peanut butter “caramel” and dark chocolate drizzle take it over the top.

Best of all? No oven, no stress—just blend, chill, slice, and devour.

How To Make It:

Blend the base: In a food processor or blender, combine drained beans, protein powder, sugar, salt, and peanut butter. Blend until smooth and dough-like.
Mix in chocolate: Stir in chocolate chips or chopped chocolate until evenly distributed.
Press into tray: Line a container or small tray with baking paper. Press the cookie dough mixture into the base. Freeze for 15–20 minutes to firm.
Make the caramel layer: In a microwave-safe bowl, melt peanut butter and coconut oil. Stir until smooth and pour over the firm base. Return to the freezer for 1 hour.
Drizzle: Melt dark chocolate using microwave or stovetop. Let cool slightly.
Slice with ease: Remove tray from freezer and slice into squares. Use a warm knife to get clean edges.
Final touch: Drizzle melted chocolate over the top. Store slices in an airtight container in the freezer and enjoy chilled!

0 comments

FAQ – Fudgy Cookie Dough Protein Slice

Yes—white beans like butter beans or navy beans work well too. Just make sure they’re drained and rinsed thoroughly.
If not using protein, add 1–2 tbsp extra oats or nut flour for structure and a bit more cinnamon for flavour.
Dark chocolate adds contrast, but feel free to use semi-sweet, dairy-free, or even white chocolate chunks if preferred.
Store up to 2 months in an airtight container. Just let sit for 5 minutes before eating if frozen solid.
Yes—just be mindful of peanut allergies. They’re naturally sweet and full of fibre and protein.
Swap peanut butter for sunflower seed butter or tahini, and use dairy-free chocolate that’s nut-safe.

Yes—white beans like butter beans or navy beans work well too. Just make sure they’re drained and rinsed thoroughly.
Dark chocolate adds contrast, but feel free to use semi-sweet, dairy-free, or even white chocolate chunks if preferred.
Yes—just be mindful of peanut allergies. They’re naturally sweet and full of fibre and protein.

If not using protein, add 1–2 tbsp extra oats or nut flour for structure and a bit more cinnamon for flavour.
Store up to 2 months in an airtight container. Just let sit for 5 minutes before eating if frozen solid.
Swap peanut butter for sunflower seed butter or tahini, and use dairy-free chocolate that’s nut-safe.

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