– 4g sugar free vanilla pudding mix
– 1/8 tsp coconut extract
– 2 Tbsp shredded, toasted unsweetened coconut, divided
– ½ Tbsp coconut oil
– 1 Tbsp unsweetened cocoa powder
– Liquid Stevia (I used coconut liquid stevia)
1.) Pre-heat oven to 350 degrees. Spray a mini donut pan with non-stick cooking spray.
2.) Cut Coconut Cashew Quest Bar into 4 even strips. Place Quest Bar strips on a small dish and microwave for 8 seconds. Mold Questbar into the mini donut holes (making 4 mini donuts total) and bake in pre-heated oven for 4 minutes.
3.) In a small bowl, combine pudding mix and coconut extract with about 2 Tbsp water and mix until desired consistency is reached. Add 1 Tbsp shredded coconut to the mix and stir. Set aside.
4.) In another small bowl, melt the coconut oil in the microwave. Add the cocoa power with 4 drops liquid stevia to the melted coconut oil and stir until smooth. Set aside.
5.) Spread coconut pudding mix evenly on each of the 4 Quest Bar cookies. Then, evenly sprinkle the remaining 1 Tbsp shredded coconut on top of each cookie.
6.) Lastly, dip the bottom of each cookie in chocolate sauce then drizzle the remaining sauce on the top of each cookie. Place the 4 cookies on parchment or wax paper and let sit at room temperature until the chocolate has hardened. Makes 4 cookies total.
Makes four cookies (one cookie): 78.25 calories, 5.4g protein, 3g active carbs, (4.75g fiber, 0.6g sugar), 4.75g fat
Recipe By: Protein Treats by Nicolette