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Vegan High Protein Mousse Cookie Bites

These easy-to-make protein mousse cookie bites are made from simple ingredients and taste just like a delicious dessert treat, plus they can be made in under 30 minutes. If you need a way to grab that quick protein and want to enjoy it in a sweet poppable treat, you have come to the right place! Perfect on-the-go or pre-workout snack! 

By Lauren of @brightmomentco
Prep Time
PREP TIME
15 mins
Cook Time
COOK TIME
5 mins
Total Time
TOTAL TIME
20 mins
Servings
SERVINGS
12-14 servings

Ingredients

Chocolate Cookie Ingredients:

  • ¾ cup Blanched Almond Flour
  • ⅓  cup unsweetened cocoa powder
  • 3 tablespoon Purecane™ Brown Sweetener 
  • ¾ teaspoon baking powder
  • Pinch of Salt
  • ¼ cup water
  • Chocolate (for drizzling)
    Optional: Peanuts (crushed, for garnishing)

Mousse Filling Ingredients:

  • 1 ¾ cup cashews (soaked in water for 4 hours)
  • ¾ cup almond milk
  • ½ cup creamy peanut butter
  • ¼ cup Purecane™ Confectioners Sweetener
  • ½ teaspoon vanilla extract
  • Pinch of Salt

Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Make Your Chocolate :

    1. In a medium bowl, mix the almond flour, cocoa powder, Purecane™ Brown Sweetener, baking powder and salt. Add the water, fold all ingredients together until a moist cookie dough. 
    2. Using a small cookie scooper, drop 1-2 tbsp. cookie dough on the prepared baking pan. Press down with a spatula or the palm of your hand to flatten to ¼" thick. 
    3. Bake for 5 to 7 minutes, or until the tops appear set. Let rest on the baking pan for 10 minutes, before transferring to the cooling rack.

    Prepare Your Mousse Filling:

    1. Add all ingredients into a food processor or high-speed blender, then pulse until creamy and smooth. 
    2. Transfer to a piping bag, then let it sit in the fridge for 5 minutes. 
    3. Pipe large dallops onto each cooled cookie. Place in the freezer for 10 minutes. 
    4. Drizzle with the melted chocolate and (optional) crushed peanuts
    5. Enjoy!

    For Storing:

    1. Best kept in an air-tight container in the freezer (for a chewier cookie texture) or fridge (for more soft textures) for up to 5 days.
    Made with Purecane

    Did you like this sweet cookie recipe? Check out some of our other sugar-free cookie recipes using all-natural, zero-calorie Purecane™! 

    Tasty and healthy bite-size snacks that are ridiculously easy to make!: Peanut Butter Energy Bites

    Salty, but sweet. Dessert turned post-workout snack!: Chocolate Protein Bites

    High sugar candy bars and unrecognizable ingredients have inspired this tasty treat! One of our favorite influencers creates an oh-so-sweet and tasty treat made for you to share and enjoy with the ones closest to you.: Oatmeal Cookie Layered Candy Bars

    Tags: Reduced Sugar,   chocolate,   Vegan,   Bites,   Cookie,   Protein,   Holiday,   Dessert,   Family Recipe.

    Vegan High Protein Mousse Cookie Bites
    Vegan High Protein Mousse Cookie Bites

    These easy-to-make protein mousse cookie bites are made from simple ingredients and taste just like a delicious dessert treat, plus they can be made in under 30 minutes. If you need a way to grab that quick protein and want to enjoy it in a sweet poppable treat, you have come to the right place! Perfect on-the-go or pre-workout snack! 

    By Lauren of @brightmomentco

    Ingredients

    Chocolate Cookie Ingredients:

    • ¾ cup Blanched Almond Flour
    • ⅓  cup unsweetened cocoa powder
    • 3 tablespoon Purecane™ Brown Sweetener 
    • ¾ teaspoon baking powder
    • Pinch of Salt
    • ¼ cup water
    • Chocolate (for drizzling)
      Optional: Peanuts (crushed, for garnishing)

    Mousse Filling Ingredients:

    • 1 ¾ cup cashews (soaked in water for 4 hours)
    • ¾ cup almond milk
    • ½ cup creamy peanut butter
    • ¼ cup Purecane™ Confectioners Sweetener
    • ½ teaspoon vanilla extract
    • Pinch of Salt

    Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Make Your Chocolate :

    1. In a medium bowl, mix the almond flour, cocoa powder, Purecane™ Brown Sweetener, baking powder and salt. Add the water, fold all ingredients together until a moist cookie dough. 
    2. Using a small cookie scooper, drop 1-2 tbsp. cookie dough on the prepared baking pan. Press down with a spatula or the palm of your hand to flatten to ¼" thick. 
    3. Bake for 5 to 7 minutes, or until the tops appear set. Let rest on the baking pan for 10 minutes, before transferring to the cooling rack.

    Prepare Your Mousse Filling:

    1. Add all ingredients into a food processor or high-speed blender, then pulse until creamy and smooth. 
    2. Transfer to a piping bag, then let it sit in the fridge for 5 minutes. 
    3. Pipe large dallops onto each cooled cookie. Place in the freezer for 10 minutes. 
    4. Drizzle with the melted chocolate and (optional) crushed peanuts
    5. Enjoy!

    For Storing:

    1. Best kept in an air-tight container in the freezer (for a chewier cookie texture) or fridge (for more soft textures) for up to 5 days.